Description
🍺 Recipe Details 🍺
OG: 1.088 | IBU: 30 | ABV: 10.5%
MASH: 30min, @ 63°C, 30min @ 70°C BOIL: 80min
GRIST
– 6kg Weyermann Pilsner (3.5 EBC)
– 440g Voyager Winter Wheat (3.5 EBC)
– 350g Voyager Munich (18 EBC)
– 350g Shepherds Delight (340 EBC)
– 350g Voyager SM40 (40 EBC)
– 350g Black Forest Rye Malt (300 EBC)
– 90g Gladfield Sour Grapes (4.5 EBC)
BOIL ADDITIONS
50g Hallertau MF (4.2% AA) (60min)
40g Hallertau MF (4.2% AA) (10min)
50g Styrian Golding (4% AA) (5min)
1kg Belgian Candi Syrup (5min)
FERMENT:
@ 20°C 4 days
** Add 1kg Belgian Candi Syrup (5min)
@ 24°C until complete
DRY
Safbrew BE-256
M31 Belgian Tripel
LIQUID
Bluestone Antwerp
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
OPEN RECIPE IN BREWFATHER (20L) (40L)
OPEN RECIPE IN GRAINFATHER (20L)
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: BROWN MALTY
Calcium (Ca2+): 45
Magnesium (Mg2+): 4
Sodium (Na+): 27
Chloride (Cl-:): 60
Sulphate (SO42-): 40
Bicarbonate (HCO3–): 70
Adjust your water profile with our range of brewing salts.
Typical water additions (RO water): Calcium Sulphate 1.5g, Calcium Chloride 4.2g, Magnesium Sulphate 1.4g, Bicarb Soda 3.g.
For Brisbane Tap water add 1.4g Magnesium Sulphate along with 1/4 teaspoon split across your mash and sparge additions.
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