Triple Belge v1

By Paul Food and Drinks

Batch Size : 29.8 L
IBU : 20.7
Color : 16.2 EBC
OG : 1.071
FG : 1.009
ABV : 8.14 %
Efficiency : 70 %
Boil Size : 33 L
Yeast : Belgian Tripel from Mangrove Jack's (Ale yeast , Dry, 81.5% attenuation)

Fermentables :

Amount (kg)NameColor (EBC)Supplier
9Pale Ale7Warminster - UK
2Munich15BestMalz - Germany

Mash instructions :

  1. Temperature : 65°C for 60 minutes.
  2. Mash Out : 75°C for 10 minutes.

Hops :

Amount (g)NameAlphaUsage
20Admiral14.75 %Boil for 60 min
40Hallertauer Hersbrucker2.5 %Boil for 5 min

Miscs :

  • 1 tbsp of Irish Moss - Boil for 10 min

Fermentation :

  1. 14 days at 22°C
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This recipe is released under the public domain license.