24# Eastern Tripel 10F (Gold medal DM 2014) (1 ratings)

All Grain Recipe

Submitted By: chefen (Shared)
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Brewer: kenneth thomsen
Batch Size: 5.55 galStyle: Belgian Tripel (18C)
Boil Size: 7.91 galStyle Guide: BJCP 2008
Color: 5.7 SRMEquipment: Braumeister
Bitterness: 24.0 IBUsBoil Time: 90 min
Est OG: 1.083 (19.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 0.37 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
10.58 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 2
2 lbs 3.27 oz Brown Sugar, Light [Boil] (8.0 SRM) Sugar 3
1 lbs 1.64 oz Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 4
2.12 oz Saaz [4.2%] - Boil 45 min Hops 5
10.00 g Irish Moss (Boil 10 min) Misc 6
0.53 oz Hallertauer Mittelfrueh [5.2%] - Boil 5 min Hops 7
1.0 pkgs Belgian Ale Yeast (Mangrove Jack's #M27) Yeast 8

Ratings

Best beer so far i brewed

by chefen

I brewed this triple for the first time up to the Danish Championship 2014 in brewing.
it is very important to keep a fermentation temperature of 24 degrees to get the taste notes out of the yeast.

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