Tripel BdK mk6

Want no ads? Go Premium and unlock all our brewing tools!

View Recipe

Recipe Tools ▼
- Brew!
- Versions New
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print
Buy Ingredients

Method: Partial Mash
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 7 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Punkis
Calories: 281 calories (Per 355mL)
Carbs: 20 g (Per 355mL)

Created Saturday July 6th 2019

Original Gravity:

1.086

Final Gravity:

1.009

ABV (standard):

10.03%

IBU (tinseth):

37.99

SRM (morey):

5.69

Mash pH

5.38

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1000 g	Dry Malt Extract - Extra Light1000 g Dry Malt Extract - Extra Light - (late addition)	42	2.5	35.5%
515 g	German - Wheat Malt515 g German - Wheat Malt	37	2	18.3%
0.5 kg	Dry Malt Extract - Wheat0.5 kg Dry Malt Extract - Wheat - (late addition)	42	3	17.8%
300 g	Cane Sugar300 g Cane Sugar - (late addition)	46	0	10.7%
200 g	Flaked Oats200 g Flaked Oats	33	2.2	7.1%
200 g	German - Pale Ale200 g Pale Ale	39	2.3	7.1%
100 g	German - Melanoidin100 g Melanoidin	37	25	3.6%
2.82 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Styrian Golding / Celeia30 g Styrian Golding / Celeia Hops	Pellet	2.5	Boil	60 min	22.57	42.9%
10 g	Spalter Select (5 AA) / 41 Grams	Pellet	5	Boil	20 min	9.11	14.3%
30 g	Saaz30 g Saaz Hops	Pellet	3.5	Boil	5 min	6.3	42.9%

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Styrian Golding / Celeia (Pellet)	22.57	42.9%
10 g	Spalter Select (5 AA) / 41 Grams (Pellet)	9.11	14.3%
30 g	Saaz (Pellet) 30 g Saaz (Pellet) Hops	6.3	42.9%
70 g	Total

Mash Guidelines

Amount	Type	Temp	Time
7 L	Temperature	65 °C	40 min
L	Temperature	70 °C	20 min
L	Temperature	78 °C	5 min

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Chalk	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
1.5 ml	Lactic acid	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
12 g	Apelsinskal (söta)	Flavor	Boil	5 min.
1.5 g	Kamomill	Spice	Boil	5 min.
10 g	Koriander	Spice	Boil	5 min.
1 g	Kummin	Spice	Boil	5 min.
8 g	Pomerans	Spice	Boil	5 min.
0.5 each	Stjärnanis	Spice	Boil	5 min.
5 ml	Clarity Ferm	Other	Primary	14 days

Yeast

Mangrove Jack - Belgian Tripel M31

Amount:	1
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 72 B cells required