Belgian Tripel

Batch Size: 6.08 gal	Style: Belgian Tripel (26C)
Boil Size: 7.40 gal	Style Guide: BJCP 2015
Color: 6.5 SRM	Equipment: Grainfather
Bitterness: 24.9 IBUs	Boil Time: 60 min
Est OG: 1.077 (18.7° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Single Stage
ABV: 8.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.72 gal	La Prairie , QC	Water	1
8 lbs	Pilsner (2 row) (Gambrinus) (1.6 SRM)	Grain	2
6 lbs	ESB Pale Malt (Gambrinus) (4.0 SRM)	Grain	3
8.00 oz	Aromatic Malt (Dingemans) (19.0 SRM)	Grain	4
8.00 oz	Carared (20.0 SRM)	Grain	5
1.81 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
1.46 g	Calcium Chloride (Mash 60 min)	Misc	7
1.17 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	8
0.94 g	Calcium Chloride (Sparge 60 min)	Misc	9
1 lbs	Candi Sugar, Clear [Boil] (0.5 SRM)	Sugar	10
1.00 oz	Challenger [5.5%] - Boil 60 min	Hops	11
1.00 oz	Challenger [5.5%] - Boil 40 min	Hops	12
0.25 tsp	Irish Moss (Boil 10 min)	Misc	13
1.0 pkgs	Belgian Saison (Wyeast Labs #3724)	Yeast	14
1.0 pkgs	Belgian Strong Ale Yeast (White Labs #WLP545)	Yeast	15
1.0 pkgs	Safebrew Abbey Ale (DCL/Fermentis #BE-256)	Yeast	16
0.50 tsp	Yeast Nutrient (Primary 3 days)	Misc	17

1.059 = 51 Litre Fermentis FG 1.010 White Lab 1.014 Wyeast (1.044) + us-05 = 1.012 Amalgame des 3 = 1.015

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