PoNyl Tripel de Garrage

All Grain Recipe

Submitted By: bjartetom (Shared)
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Batch Size: 5.28 galStyle: Belgian Tripel (18C)
Boil Size: 6.78 galStyle Guide: BJCP 2008
Color: 6.9 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 17.4 IBUsBoil Time: 90 min
Est OG: 1.093 (22.2° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 9.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 9.82 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
6 lbs 9.82 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2
2 lbs 3.27 oz Wheat Malt, Bel (2.0 SRM) Grain 3
1 lbs 2.97 oz Vienna Malt (3.5 SRM) Grain 4
3.53 oz Aromatic Malt (26.0 SRM) Grain 5
3.53 oz Biscuit Malt (23.0 SRM) Grain 6
2 lbs 3.27 oz Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 7
0.88 oz Saaz [3.8%] - Boil 90 min Hops 8
0.53 oz Tettnang [4.5%] - Boil 60 min Hops 9
0.53 oz Hallertauer Mittelfrueh [4.0%] - Boil 15 min Hops 10
77.78 g Orange Peel, Sweet (Boil 5 min) Misc 11
11.11 g Coriander Seed (Boil 5 min) Misc 12
0.9 pkgs Abbey Ale (White Labs #WLP530) Yeast 13
0.9 pkgs Trappist Ale (White Labs #WLP500) Yeast 14

Notes

50 L vann til innmesk Skyllet inn 13 L 55L preboil OG= 1.054 preboil og candi OG= 1.076 FG= 1.009 etter 12 dager 24grader, 5 dager 27 grader til 17 dager

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