ma triple (2.0)

Brewer: David et Arthur
Batch Size: 2.91 gal	Style: Trippel (10F)
Boil Size: 3.53 gal	Style Guide: FADØL 2007
Color: 8.4 SRM	Equipment: Brasserie Botty 10L
Bitterness: 29.0 IBUs	Boil Time: 60 min
Est OG: 1.087 (20.8° P)	Mash Profile: David, 4 paliers, + de corps
Est FG: 1.019 SG (4.7° P)	Fermentation: Ale, Double Dave
ABV: 9.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.68 gal	Eau de Haccourt	Water	1
4 lbs 15.37 oz	Pilsner (2 Rangs) BE (1.3 SRM)	Grain	2
1 lbs 1.64 oz	Froment, Flocon (1.6 SRM)	Grain	3
10.58 oz	Château Distilling (1.5 SRM)	Grain	4
10.58 oz	Malt Biscuit (23.0 SRM)	Grain	5
5.29 oz	Malt de Froment, Foncé (9.0 SRM)	Grain	6
1 lbs 1.64 oz	Cassonade - Claire (8.0 SRM)	Sugar	7
0.35 oz	Challenger [5.6%] - Boil 60 min	Hops	8
0.35 oz	Styrian Goldings [5.6%] - Boil 60 min	Hops	9
5.00 g	Irish Moss (Boil 10 min)	Misc	10
0.35 oz	Challenger [5.6%] - Boil 10 min	Hops	11
0.35 oz	Styrian Goldings [5.6%] - Boil 10 min	Hops	12
5.00 g	Coriandre (grains) (Boil 5 min)	Misc	13
5.00 g	Orange amère (écorces) (Boil 5 min)	Misc	14
1.0 pkgs	SafBrew Specialty Ale (DCL/Fermentis #T-58)	Yeast	15
0.35 oz	Challenger [5.6%] - Dry Hop 10 days	Hops	16
0.35 oz	Styrian Goldings [5.6%] - Dry Hop 10 days	Hops	17

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