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Belgian Tripel (23L)

“delicate pear and banana esters with spicy notes of citrus peel and anise. Subtle honey aroma and dry finish…”

OG: 1.080 IBUs: 33
MASH: 25min @ 50°C, 70min @ 64°C BOIL: 70min
GRIST
– 5.5kg Gladfield Pilsner (3.8 EBC)
– 1kg Gladfield Wheat (4 EBC)
– 300g Flaked Wheat (2 EBC)
– 800g Gladfield Big O (Oat Malt) (4.5 EBC)
– 600g Flaked Barley (3 EBC)
– 250g Rice Hulls
BOIL ADDITIONS
30g Mandarina Bavaria (9% AA) (60min)
15g Mandarina Bavaria (9% AA) (20min)
1 tbsp Sweet Dried Orange Peel, 1 tbsp Coriander Seed (crushed), 1 Star Anise (crushed) (5min)

FERMENT @ 18°C-22°C*
DRY (2 packs)
> Safbrew BE-256
Danstar Belgian Abbaye
Mangrove Jack’s M31 Belgian Tripel
LIQUID
WLP500 Monastery Ale
WLP570 Belgian Golden Ale
WLP510 Bastogne Belgian Ale
FERMENTER ADDITION:
-800g Clear Belgian Candi Syrup
(add during high krausen)
TARGET FG: 1.010
FERMENT: 14 days** MATURATION: LONG

* start fermentation at 18°C and allow to rise to 22°C over the course of fermentation
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days.
PLEASE NOTE – Currently only 1 recipe can be added to cart in each order. If you require other goods please add after recipe. Contact us if more than one recipe is required.

OPEN RECIPE IN BREWFATHER

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