#013 - The Tripel with Harry II

All Grain Recipe

Submitted By: Foodhead (Shared)
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Brewer: Foodhead Breweries inc
Batch Size: 10.57 galStyle: Belgian Tripel (18C)
Boil Size: 13.28 galStyle Guide: BJCP 2008
Color: 6.0 SRMEquipment: Foodhead 60 liter mash tun
Bitterness: 26.9 IBUsBoil Time: 60 min
Est OG: 1.077 (18.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.3° P)Fermentation: The triple with Harry fermentation profile
ABV: 9.0%Taste Rating: 0.0

Ingredients
Amount Name Type #
24 lbs 12.83 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
1 lbs 10.46 oz Aromatic Malt (26.0 SRM) Grain 2
1 lbs 1.64 oz Wheat, Flaked (1.6 SRM) Grain 3
1.76 oz Challenger [7.5%] - First Wort Hops 4
1.06 oz Challenger [7.5%] - Boil 10 min Hops 5
0.71 oz Challenger [7.5%] - Boil 0 min Hops 6
1 pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast 7
1 pkgs Trappist Ale (White Labs #WLP500) Yeast 8
3 lbs 13.73 oz Candi Sugar, Clear (0.5 SRM) Sugar 9
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