Wim ’24

Plan

• Brew standard Belgin tripel (Wim)
• Add coriander seed and orange peel for more traditional Belgian flavour

Graph

Actual Figures

Field	Target	Actual
OG	1.089	1.084
FG	1.017	1.007
ABV	9.5%	10.2%

Lessons

• Rather than dough in at low temp, let soak at 65C for 20 minutes before starting the hour long sparge to improve mash efficiency.
• Leave lid on to improve heat retention, don’t bother stirring but squeeze every last drop out before the boil
• Boil with lid off loses 1l every 15 minutes
• Although a good strength was achieved, the mash didn’t produce as many non-fermentables as expected
• The new addition of traditional adjusts definitely improved the flavour
• I need a small mortar & pestle if I plan to use coriander seed again (I do)