Erik's Tripel #4 BJCP 26 C

Brewer: Erik
Batch Size: 3.75 gal	Style: Belgian Tripel (26C)
Boil Size: 5.42 gal	Style Guide: BJCP 2021
Color: 4.6 SRM	Equipment: 001 Edelmetall 8G for Small Batch size
Bitterness: 32.9 IBUs	Boil Time: 60 min
Est OG: 1.082 (19.9° P)	Mash Profile: 01 Single Infusion, Light/Medium Body, ( 148 F ) Batch Sparge
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 9.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.50 gal	Distilled Water	Water	1
4.00 ml	Lactic Acid (Mash 60 min)	Misc	2
3.50 g	Calcium Chloride (Mash 60 min)	Misc	3
2.20 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
2.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
0.75 g	Baking Soda (Mash 60 min)	Misc	6
0.25 g	Salt (Mash 60 min)	Misc	7
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	8
9 lbs 8.00 oz	North Star Pils Malt (Rahr) (1.9 SRM)	Grain	9
8.00 oz	Wheat Malt, White (Rahr) (3.2 SRM)	Grain	10
6.00 oz	Carafoam (Weyermann) (2.0 SRM)	Grain	11
1.60 oz	Styrian Goldings [3.5%] - First Wort	Hops	12
12.00 oz	Candi Sugar, Clear [Boil] (0.5 SRM)	Sugar	13
4.00 oz	Corn Sugar (Dextrose) [Boil] (0.0 SRM)	Sugar	14
1.00 oz	Saaz [3.9%] - Boil 10 min	Hops	15
1.00 items	Whirlfloc Tablet (Boil 5 min)	Misc	16
1.00 items	Yeast Nutrient (Boil 5 min)	Misc	17
1.0 pkgs	Belgian Ardennes (Wyeast Labs #3522)	Yeast	18

BeerSmith™ Recipes and Web Editor