Recipe: Tripel
Style: 18C. Belgian TripelDescription:
Belgian Tripel - 3rd attempt
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Target Volume [ltr (gal)]: 25.00 (6.60)Alcohol By Volume: 8.51%
Estimated Original Gravity [SG]: 1.080
Estimated Final Gravity [SG]: 1.017
Estimated Attenuation: 79.31%
Estimated Mash Efficiency: 70.00%
Bitterness [IBU]: 29.89
Color [SRM(EBC)]: 4.44 (8.75)
BU:GU ratio: 0.374
Balance: 0.855
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
7719.18 (17.02) Pilsner Pale Malt (Barrett Burston) 1.065 88.81%
972.62 (2.14) Sugar, Table (Sucrose) 1.015 11.19%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
19.32 (0.68) Perle 8.00% 10.89 36.43% 60.00
44.94 (1.59) Perle 6.00% 19.00 63.57% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Belgian Abby Ale - Wyeast 1762 75.00% 18.00 (64.40) 24.00 (75.20)
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Miscellaneous:Name Type Use Amount Time[Mins]
Calcium Chloride Fining Mash 2.50 (0.09) [gms (oz)]
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