21.04 Petit Marteau

All Grain Recipe

Submitted By: OCbill (Shared)
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Batch Size: 5.00 galStyle: Belgian Tripel (26C)
Boil Size: 7.74 galStyle Guide: BJCP 2015
Color: 6.6 SRMEquipment: Old Channel ( 5 Gal/19 L) - All Grain
Bitterness: 30.9 IBUsBoil Time: 75 min
Est OG: 1.074 (18.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 8.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.49 gal Distilled Water Water 1
5.00 g Lactic Acid (Mash 60 min) Misc 2
2.15 g Chalk (Mash 60 min) Misc 3
2.05 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.38 g Salt (Mash 60 min) Misc 5
0.66 g Epsom Salt (MgSO4) (Mash 60 min) Misc 6
0.23 g Calcium Chloride (Mash 60 min) Misc 7
14 lbs Vienna Malt (3.5 SRM) Grain 8
8.00 oz Acid Malt (3.0 SRM) Grain 9
2.00 oz Saaz [3.2%] - First Wort Hops 10
2.57 g Chalk (Boil 60 min) Misc 11
2.46 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 12
1.65 g Salt (Boil 60 min) Misc 13
0.79 g Epsom Salt (MgSO4) (Boil 60 min) Misc 14
0.27 g Calcium Chloride (Boil 60 min) Misc 15
1.00 oz Saaz [3.2%] - Boil 30 min Hops 16
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 17

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