8.İzebvbir Belçika kategori 3. olan bira
https://share.brewfather.app/S9Brr3MxXV5Upv Belgian Tripel
9.1% / 19.3 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.45% efficiency
Batch Volume: 23 L
Boil Time: 90 min
Mash Water: 25.93 L
Sparge Water: 8.3 L
Total Water: 34.23 L
Boil Volume: 30.4 L
Pre-Boil Gravity: 1.053
Vitals
Original Gravity: 1.080
Final Gravity (Adv): 1.011
IBU (Tinseth): 30
BU/GU: 0.37
Color: 5.7 SRM
Mash
Temperature — 43 °C — 35 min
Temperature — 55 °C — 20 min
Temperature — 70.5 °C — 60 min
Temperature — 76 °C — 10 min
Malts (6.31 kg)
4.96 kg (64.9%) — Weyermann Pilsner — Grain — 1.7 SRM
990 g (13%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
180 g (2.4%) — BESTMALZ BEST Biscuit — Grain — 25.5 SRM
180 g (2.4%) — Weyermann Melanoidin — Grain — 30 SRM
Other (1.33 kg)
1 kg (13.1%) — Cane (Beet) Sugar — Sugar — 0 SRM
330 g (4.3%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (60 g)
35 g (25 IBU) — Styrian Golding (Savinja Golding) 6% — First Wort
11 g (4 IBU) — Styrian Golding (Savinja Golding) 6% — Boil — 20 min
14 g (1 IBU) — Styrian Celeja (Whole) 3.3% — Boil — 5 min
Miscs
0.1 g — Baking Soda (NaHCO3) — Mash
0.3 g — Calcium Chloride (CaCl2) — Mash
3.4 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
2.8 g — Epsom Salt (MgSO4) — Mash
0.3 g — Gypsum (CaSO4) — Mash
0.1 g — Slaked Lime (Ca(OH)2) — Mash
14 g — Black Pepper — Boil — 10 min
14 g — Coriander Seed — Boil — 10 min
Yeast
1 pkg — White Labs WLP510 Bastogne Belgian Ale 80%
Fermentation
Primary — 16 °C — 1 days
Primary — 17 °C — 1 days
Primary — 18 °C — 1 days
Primary — 19 °C — 1 days
Primary — 20 °C — 1 days
Primary — 21 °C — 1 days
Primary — 22 °C — 1 days
Primary — 23 °C — 1 days
Primary — 24 °C — 1 days
Primary — 20.5 °C — 10 days
Primary — 0 °C — 2 days
Carbonation: 2.9 CO2-vol
Water Profile
Ca2+
75Mg2+
15Na+
50Cl-
64SO42-
37HCO3-
19