Description

This is a Community Recipe created by golding

(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 Pilsen Malt (5440 grams)
Dingemans Aromatic Malt (910 grams)
Tettnang Pellet (30 grams)
Saaz Pellets (30 grams)
Belgian Candi Sugar Clear 1ltr (1 packs)

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Tripel
Batch Size: 19 litres
Original Gravity: 1075
Final Gravity: 1010
ABV %: 8
IBU: 22

THE MASH
Temperature °C: 63
Length (mins): 60
Out temp °C: 72
Out time (mins): 15

THE BOIL
Boil time (mins): 60

Additions and timing:

28 g Tettnang @ 60 mins
14g Saaz @60 mins
14g Saaz @5 mins

Secondary additions and timing:

add 910ml sugar @10 mins keep the rest for priming bottles

Yeast: WLP500 (not included)
Fermentation temperature/steps: 21C for 10 days

Comments: