Pandemic at the Disco

Brewer: John Black
Batch Size: 6.50 gal	Style: Belgian Tripel (26C)
Boil Size: 8.97 gal	Style Guide: BJCP 2015
Color: 6.6 SRM	Equipment: John's 7 Gal All Grain Igloo
Bitterness: 30.7 IBUs	Boil Time: 60 min
Est OG: 1.080 (19.3° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.6° P)	Fermentation: Ale, Single Stage
ABV: 8.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.84 g	Chalk (Mash 60 min)	Misc	1
2.71 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.82 g	Salt (Mash 60 min)	Misc	3
0.87 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
0.30 g	Calcium Chloride (Mash 60 min)	Misc	5
16 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	6
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	7
12.00 oz	Aromatic Malt (26.0 SRM)	Grain	8
8.00 oz	Victory Malt (25.0 SRM)	Grain	9
2.72 g	Chalk (Sparge 60 min)	Misc	10
2.60 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	11
1.74 g	Salt (Sparge 60 min)	Misc	12
0.83 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	13
0.29 g	Calcium Chloride (Sparge 60 min)	Misc	14
2 lbs	Candi Sugar, Clear [Boil] (0.5 SRM)	Sugar	15
0.50 oz	Chinook [13.0%] - Boil 60 min	Hops	16
0.25 oz	Equinox (HBC 366) [15.0%] - Boil 30 min	Hops	17
0.50 tsp	Irish Moss (Boil 10 min)	Misc	18
1.00 oz	Equinox (HBC 366) [15.0%] - Boil 10 min	Hops	19
0.50 oz	Coriander Seed (Boil 5 min)	Misc	20
2.0 pkgs	Abbaye Belgian (Lallemand/Danstar #-)	Yeast	21

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