Hi, I have tried making a Tripel recipe based on a lot of things that i have read, can you please give me some feedback?
This is the first recipe I am designing myself.
Sorry the formatting is a bit difficult
Thank you a lot
Here it is:
Recipe: Grannes Trippel
Style: Belgian Tripel
TYPE: All Grain
Recipe Specifications
--------------------------
Estimated OG: 1,077 SG
Estimated Color: 11,5 EBC
Estimated IBU: 32,2 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5,50 kg Pilsner (2 Row) Bel (3,0 EBC) Grain 1 84,6 %
0,20 kg Caramunich Malt (90,0 EBC) Grain 2 3,1 %
0,80 kg Corn Sugar (Dextrose) (0,0 EBC) Sugar 3 12,3 %
40,00 g Saaz [3,60 %] - Boil 60,0 min Hop 4 15,8 IBUs
40,00 g Saaz [3,60 %] - Boil 30,0 min Hop 5 12,2 IBUs
10,00 g Hallertauer Mittelfrueh [2,50 %] - Boil 60,0 min Hop 6 2,1 IBUs
10,00 g Hallertauer Mittelfrueh [2,50 %] - Boil 30,0 min Hop 7 2,1 IBUs
0,50 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 8 -
0,50 tsp Yeast Nutrient (Boil 15,0 mins) Other 9 -
1,0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 10 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 6,50 kg
----------------------------
Name Description Step Temperature Step Time
Mash In Add 23,00 l of water and heat to 50,0 C ove 50,0 C 20 min
Mash Step Heat to 65,0 C over 10 min 65,0 C 30 min
Mash Step Heat to 70,0 C over 4 min 70,0 C 30 min
Mash Out Heat to 77,0 C over 4 min 77,0 C 10 min
Sparge: Fly sparge with 8,35 l water at 75,6 C
Notes:
------
Add sugar at 15 minutes left of boil
This is the first recipe I am designing myself.
Sorry the formatting is a bit difficult
Thank you a lot
Here it is:
Recipe: Grannes Trippel
Style: Belgian Tripel
TYPE: All Grain
Recipe Specifications
--------------------------
Estimated OG: 1,077 SG
Estimated Color: 11,5 EBC
Estimated IBU: 32,2 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5,50 kg Pilsner (2 Row) Bel (3,0 EBC) Grain 1 84,6 %
0,20 kg Caramunich Malt (90,0 EBC) Grain 2 3,1 %
0,80 kg Corn Sugar (Dextrose) (0,0 EBC) Sugar 3 12,3 %
40,00 g Saaz [3,60 %] - Boil 60,0 min Hop 4 15,8 IBUs
40,00 g Saaz [3,60 %] - Boil 30,0 min Hop 5 12,2 IBUs
10,00 g Hallertauer Mittelfrueh [2,50 %] - Boil 60,0 min Hop 6 2,1 IBUs
10,00 g Hallertauer Mittelfrueh [2,50 %] - Boil 30,0 min Hop 7 2,1 IBUs
0,50 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 8 -
0,50 tsp Yeast Nutrient (Boil 15,0 mins) Other 9 -
1,0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 10 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 6,50 kg
----------------------------
Name Description Step Temperature Step Time
Mash In Add 23,00 l of water and heat to 50,0 C ove 50,0 C 20 min
Mash Step Heat to 65,0 C over 10 min 65,0 C 30 min
Mash Step Heat to 70,0 C over 4 min 70,0 C 30 min
Mash Out Heat to 77,0 C over 4 min 77,0 C 10 min
Sparge: Fly sparge with 8,35 l water at 75,6 C
Notes:
------
Add sugar at 15 minutes left of boil