CASK Barrel Project Trippel

Brewer: Ian
Batch Size: 5.50 gal	Style: Belgian Tripel (26C)
Boil Size: 7.40 gal	Style Guide: BJCP 2015
Color: 5.1 SRM	Equipment: Grainfather G30 110V USA
Bitterness: 25.1 IBUs	Boil Time: 75 min
Est OG: 1.083 (19.9° P)	Mash Profile: RIMS-HERMS Single Infusion, Light Body
Est FG: 1.009 SG (2.4° P)	Fermentation: Ale, Single Stage
ABV: 9.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.11 gal	Reverse Osmosis	Water	1
2.47 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.95 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.59 g	Calcium Chloride (Mash 60 min)	Misc	4
0.24 g	Salt (Mash 60 min)	Misc	5
14 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	6
4.00 oz	Aromatic Malt (26.0 SRM)	Grain	7
1.71 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	8
1.35 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	9
1.10 g	Calcium Chloride (Sparge 60 min)	Misc	10
0.17 g	Salt (Sparge 60 min)	Misc	11
2 lbs	Sugar, Table (Sucrose) [Boil] (1.0 SRM)	Sugar	12
2.00 oz	Tettnang [4.2%] - Boil 60 min	Hops	13
1.00 items	Whirlfloc Tablet (Boil 10 min)	Misc	14
0.50 oz	Saaz [3.5%] - Boil 10 min	Hops	15
5.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	16
2.0 pkgs	SafBrew Specialty Ale (DCL/Fermentis #T-58)	Yeast	17

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