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3rd Base in the Rye 
All Grain Recipe
Submitted By: Ncicak (Shared)Members can download and share recipes
| Batch Size: 5.00 gal | Style: Belgian Tripel (26C) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 3.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 33.8 IBUs | Boil Time: 60 min |
| Est OG: 1.087 (21.0° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 9.7% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 13 lbs | Pilsner (2 Row) UK (1.0 SRM) | Grain | 1 |
| 8.00 oz | Rye Malt (4.7 SRM) | Grain | 2 |
| 8.00 oz | Wheat, Flaked (1.6 SRM) | Grain | 3 |
| 1 lbs | Candi Syrup, Golden (5.0 SRM) | Extract | 4 |
| 1 lbs | Sugar, Table (Sucrose) (1.0 SRM) | Sugar | 5 |
| 2.50 oz | Tettnang, U.S. [4.5%] - Boil 60 min | Hops | 6 |
| 1.00 oz | Saaz [3.8%] - Boil 15 min | Hops | 7 |
| 1.0 pkgs | Abbey Ale (White Labs #WLP530) | Yeast | 8 |