Mostly Harmless - Tripel

Malts

• 6.5 kg Belgian Pilsner (Château)
  
  • 80.2 %
    
• 0.3 kg Aromatic (Château)
  
  • 3.7 %
    
• 0.3 kg Munich (Château)
  
  • 3.7 %
    
• 0.94 kg Light candi sugar
  
  • 11.1 %
    
• 0.06 kg Dark candi sugar
  
  • 1.2 %
    
    

    = 7.10 kg
    

    
    

    Hops
    

    
    

• 50 g Hallertau Mittelfrüh
  
  • 25 g
    
  • 25 g
    
• 35 g Saaz
  
  • 35 g
    
• 50 g Tettnanger
  
  • 10 g
    
  • 10 g
    
  • 30 g
    
• Target IBU:
  
  • 30
    
    

    Yeast
    

    
    

• MJ M41
  
  • 2 packs
    
    

    Salts
    

    
    

• Target (ppm)
  
  • Ca
    
    • 60
      
  • Mg
    
    • 6
      
  • Na
    
    • 18
      
  • Cl
    
    • 79
      
  • SO4
    
    • 62
      
  • HCO3
    
    • 47
      
      ## Extras
      
      
• Yeast Nutrient
  
• Epsom (MgSO4)
  
  • 3 g
    
• Calcium Chloride (CaCl2)
  
  • 4 g
    
• Chalk (CaCO3)
  
  • 2 g
    
• Lactic Acid
  
  • 8 ml
    
    

    Mashing
    

    
    $$
    \mathrm{mashWater}(l)=\mathrm{grainBill}(kg)\times2.7 + 2.5\= 21.7~l
    $$
    
    $$
    \mathrm{spargeWater}(l)=\mathrm{finalVolume}(l) + 3 - \mathrm{mashWater} (l) + \mathrm{grainBill}(kg)\times~0.8\=11~l
    $$
    
    

    1. 65 C
       
       1. 45 mins
          
    2. 70 C
       
       1. 30 mins
          
    3. 77 C
       
       1. 15 mins
          
    4. Sparge with 77 C
       
    5. Drain for 20 minutes
       
       

       SG: 1.063
       

       
       

       Boil - 60 mins
       

       
       

    6. FWH
       
       1. 35 g Saaz
          
    7. 60 min
       
       1. 25 g Hallertau Mittelfrüh
          
       2. 10 g Tettnanger
          
    8. 10 mins
       
       1. Hook up chiller
          
       2. Add yeast nutrient
          
       3. 25 g Hallertau Mittelfrüh
          
       4. 10 g Tettnanger
          
    9. 0 mins
       
       1. 30 g Tettnanger
          
       2. 1 kg Light candi sugar
          
          

          Chill to 18 C
          

          
          

    10. Take OG reading
        
        

        OG: 1.064 - 1.078
        

        
        

        Fermentation
        

        
        

    11. Pitch yeast
        
        1. 18 C
           
    12. Let free rise to 26 C
        
    13. Keep at 24 C once dropped from 26 C
        
        1. 10 days
           
           

           FG: 1.010
           

           
           

           Kegging
           

           
           

    14. Closed transfer to keg
        
    15. Age for 1 Month
        
    16. Force carbonate
        
        1. 2 bar at 36 - 48 hours
           
    17. Serve at 0.8 bar
        
        

        Efficiency: 78%
        

        
        

        ABV: 9.5%