Style: 18C. Belgian Tripel
| Target Volume [ltr (gal)]: 20.00 (5.28) |
Alcohol By Volume: 6.83% |
| Estimated Original Gravity[SG]: | 1.066 |
Estimated Final Gravity[SG]: | 1.015 |
| Estimated Attenuation: | 77.10% |
Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 23.31 |
Colour [SRM(EBC)]: 12.71 (25.03) |
| Balance: 0.767 |
BU:GU ratio: 0.353 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Candi Sugar, Amber |
1.006 |
9.13% |
400.00 (0.88) |
9.22% |
| Light Dry Extract |
1.045 |
68.09% |
2440.38 (5.38) |
56.23% |
| Munich I Malt (Weyermann) |
1.004 |
6.21% |
400.00 (0.88) |
9.22% |
| Pale Malt (2 Row) UK |
1.005 |
7.99% |
500.00 (1.10) |
11.52% |
| Rice Flaked |
1.006 |
8.58% |
600.00 (1.32) |
13.82% |
Hops
Hop Utilisation Method: Rager
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Chinook |
13.00% |
18.54 |
79.55% |
10.00 (0.35) |
60.00 |
| Tettnang |
4.50% |
4.77 |
20.45% |
40.00 (1.41) |
5.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Belgian Abby Ale - Wyeast 1762 |
medium |
75.00% |
18.00 (64.40) |
24.00 (75.20) |
12% ABV |
