Half strength belgian triple. Belgian 1.5x?
Basics
| IBU | SRM | Calories | Carbs |
|---|
| 31 | 8.3 | 100* | 10g* |
* estimated values per 330mlVolume
| Liquor | Sparge | Boil | Rack |
|---|
| 27L | 1L | 24L | 91L |
Grain Bill
| Grain | Quantity |
|---|
| Maris Otter Pale | 2400g |
| Flaked Torrefied Barley | 400g |
| Light Munich Malt | 400g |
| Vienna Malt | 400g |
Mash
| Time | Temp |
|---|
| 60 minutes | 65C |
| 15 minutes | 75C |
Boil
| Additions | Quantity | Time |
|---|
| Saaz | 45g | Start |
| Saaz | 20g | 10 |
| Irish Moss (rehydrated) | 2g | 10 |
| Servomyces Yeast Nutrient | 1x | 5 |
| Orange Peel | 1x | 5 |
Fermentation
| Yeast | Amount | Temp | Days |
|---|
| Mangrove Jacks M47 Belgian Tripel | 11g | 20C | 5 |
| Additions | Quantity |
|---|
| Clarity Ferm | 10ml |
Notes
Rest at 20C for 2 days, then cold crash to 1C before racking
