Commonwealth vs. Chalifour

Batch Size: 5.25 gal	Style: Belgian Tripel (26C)
Boil Size: 7.30 gal	Style Guide: BJCP 2015
Color: 4.5 SRM	Equipment: Cabot Street Brewery (5g)
Bitterness: 34.4 IBUs	Boil Time: 90 min
Est OG: 1.084 (20.2° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.007 SG (1.8° P)	Fermentation: Ale, Two Stage
ABV: 10.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.08 gal	Balanced Water Profile	Water	1
5.45 g	Chalk (Mash 60 min)	Misc	2
4.48 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.00 items	Campden Tablets (Mash 60 min)	Misc	4
12 lbs 8.00 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	5
4.00 oz	Aromatic Malt (26.0 SRM)	Grain	6
1.00 oz	Perle [8.7%] - Boil 60 min	Hops	7
0.25 tsp	Irish Moss (Boil 10 min)	Misc	8
1.00 oz	Styrian Goldings [3.7%] - Boil 10 min	Hops	9
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	10
0.5 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	11
2 lbs 4.00 oz	Cane (Beet) Sugar (0.0 SRM)	Sugar	12

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