Strange Trippel
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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18-C Belgian Strong Ale, Belgian Tripel
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Min OG:
|
1.075
|
Max OG:
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1.085
|
|
|
Min IBU:
|
25
|
Max IBU:
|
38
|
|
|
Min Clr:
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45
|
Max Clr:
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6
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
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5.50
|
Wort Size (Gal):
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5.50
|
|
Total Grain (Lbs):
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15.00
|
|
|
|
Anticipated OG:
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1.085
|
Plato:
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20.56
|
|
Anticipated SRM:
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6.0
|
|
|
|
Anticipated IBU:
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32.1
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
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90
|
Minutes
|
|
|
Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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7.10
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.066
|
SG
|
16.19 Plato
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
|
Origin
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Potential
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SRM
|
|
60.0
|
9.00 lbs.
|
Pilsener
|
Belgium
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1.037
|
2
|
|
20.0
|
3.00 lbs.
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Candi Sugar (clear)
|
Generic
|
1.046
|
1
|
|
3.3
|
0.50 lbs.
|
Aromatic Malt
|
Belgium
|
1.036
|
25
|
|
6.7
|
1.00 lbs.
|
Pale Malt(2-row)
|
Belgium
|
1.037
|
3
|
|
6.7
|
1.00 lbs.
|
Munich Malt
|
Belgium
|
1.038
|
8
|
|
3.3
|
0.50 lbs.
|
Caramel Pils Malt
|
Belgium
|
1.034
|
2
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
2.00 oz.
|
Tettnanger Tettnang
|
Whole
|
4.50
|
31.1
|
60 min
|
|
0.50 oz.
|
Czech Saaz
|
Whole
|
3.50
|
1.0
|
5 min
|
White Labs WLP530 Abbey Ale
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
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12.00
|
|
|
Water Qts:
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16.32
|
Before Additional Infusions
|
|
Water Gal:
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4.08
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.36
|
Before Additional Infusions
|
|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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148
|
90 Min
|
|
Mash-out Rest:
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0
|
0 Min
|
|
Sparge:
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168
|
60 Min
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Total Mash Volume Gal: 5.04 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |