Description

This is a Community Recipe created by deadlygoldfish, this was voted in first place in the Swindon Homebrewers Winter Beer competition 2018

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Dingemans Aromatic Malt (115 grams)
Dingemans Pilsen Malt (6400 grams)
EKG (35 grams)
Saaz Pellets (15 grams)
Belgian Candi Sugar Clear 1ltr (1 packs)
WLP550 Belgian Ale Yeast  (1 packs)

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Tripel
Batch Size: 21
Original Gravity: 1074
Final Gravity: 1010
ABV %: 8.4
IBU: 28

THE MASH
Temperature °C: 65
Length (mins): 75
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

EKG 45g @75 mins
Saaz 15g @10 mins

Secondary additions and timing:

Protofloc 1/4 tablet @15 mins
Yeast nutrient @15 mins

Yeast: WLP 550
Fermentation temperature/steps: 18c 2 days, 19c 2 days, 20c 2 days, 21c 4 days, 24c 4 days, 26c 4 days, 20c 5 days, 0c for 5 days

Comments:

I kegged my beer and it aged well. I did a few bottles but they tasted sweet and much darker in colour, assume due to oxidation.