Belgian Tripel

Belgian Tripel - Belgian Tripel (26 C)

Description:
Type: All Grain
Batch Size: 23.0 l
Pre Boil Volume: 30.1 l
Pre Boil Gravity: 1.048 (*before sugar addition)
Boil Time: 90 min
End of Boil Vol: 26.2 l
Final Bottling Vol: 22.5 l
Fermentation: Ale, pitch @ 18°C, let rise to 23°C
OG: 1.076
FG: 1.005
ABV: 9.0 %
Bitterness: 34.2 IBUs
Color: 3.4 SRM
Mash: 68°C, 2.75 : 1 (water vs grain), no mash out
Mash Step: Add 16.5 l of water at 76.3 °C,  60 min
Sparge Water: 19.6 l
Sparge Temperature: 77.0 C
Brewer: !@MMi
Equipment: Robobrew
Efficiency: 70 %
Est Mash Efficiency: 77 %
Carbonation: 3.25 Volume of CO2, 220 gr dextrose

Ingredients:
6.00 kg Pilsner, Franco Belge, L=1.7
12 g Magnum [15.0 %] - First wort 90 min
22 g Hallertau [4.8 %] - Boil 30 min
1 tab Whirlfloc - Boil 15 min
22 g Hallertau [4.8 %] - Boil 10 min
1.25 kg Dextrose, L=0 (Post boil)
1 pkg Belgian Abbey II (Wyeast Labs #1762)
1 pkg Safbrew T-58 (substitute)

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