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68º North

262 calories 22 carbs
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: ThatGuy
Calories: 262 calories (Per 355mL)
Carbs: 22 g (Per 355mL)
Created Wednesday August 28th 2013
1.080
1.013
8.77%
32.44
6.11
n/a
 
Brew Log History

Target 22°C
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Fermentables
Amount Fermentable PPG °L Bill %
3.45 kg German - Pilsner3.45 kg Pilsner 38 1.6 79.3%
0.53 kg Cane Sugar0.53 kg Cane Sugar - (late addition) 46 0 12.2%
0.15 kg Candi Syrup - Belgian Candi Syrup - Amber0.15 kg Belgian Candi Syrup - Amber - (late addition) 32 40 3.4%
0.1 kg German - Munich Light0.1 kg Munich Light 37 6 2.3%
0.07 kg Torrified Wheat0.07 kg Torrified Wheat 36 2 1.6%
0.05 kg German - Abbey Malt0.05 kg Abbey Malt 33 17 1.1%
4.35 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
22 g Hallertau Traditional22 g Hallertau Traditional Hops Leaf/Whole 6.7 Boil 60 min 24.95 55%
18 g Saaz18 g Saaz Hops Leaf/Whole 3.2 Boil 30 min 7.49 45%
 
Mash Guidelines
Amount Description Type Temp Time
12.8 L Kettle Infusion 50 °C 15 min
0 L Kettle Temperature 62 °C 35 min
0 L Kettle Temperature 68 °C 25 min
0 L Transfer to lauter tun Temperature 78 °C 5 min
9.6 L Fly Sparge 77 °C 45 min
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 271 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       CO2 Level: 3.5 Volumes
 
Target Water Profile
Belgian Tripel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 7 8 20 25 120
Acid addition made to achieve a mash pH of 5.6 (measured at 25 degrees)
Mash Chemistry and Brewing Water Calculator
 
Notes

Boil time increased to 90 mins
Multi-step mash schedule added
Pitching rate and fermentation temperature increased

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-04-29 06:37 UTC
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