Belgian Tripel Recipe - Belgien Tripple

Recipe Info

Recipe Image

Belgien Tripple

by on
All Grain
30 Liter(s)
45 Liter(s)
60 min
65%
Golden Ale change to Pale ale, add the sugar together with the Hops. Looking in the YouTube Starter Pobre Fermentation 18degC to 22degC in the first 5 days, 10 days at 22degC, 5 days at 0degC

Fermentables

48% - Pilsner - DE
5
38
1
Mash
38% - Pale Ale - US
4
37
3
Mash
14% - Soft Candi Sugar - Blond - US
1.5
38
5
Late

Hops

Herkules
25
Pellet
Boil
60 min(s)
15.5
25.7

Yeast

Fermentis Safbrew T-58
80%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Direct Heat
64
60 min
Mash-Out
Direct Heat
77
15 min
first heat
Direct Heat
72
20 min

Special Instructions

1.
Sugar with Hops
2.
100g DME to populate the Yeast, 24hrs before
3.
Start fermentation at 18 to 22degC - 1degC/day and at 22degC for 10 days, cold crash at 0DegC for 5 days

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Belgien Tripple
Belgian Tripel
  • 30.00 Gallons Liters Batch Size
  • 45.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.077 OG
  • 1.015 FG
  • 25.7 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 5.6° SRM Color
  • 65% Efficiency
  • 7.9% ABV Alcohol
  • 263 per 12oz Calories
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