Belgica Triplus

Belgica Triplus – a Belgian tripel.

Brewed May 14, 2017. Bottled June 1, 2017.

8.1% ABV (OG 1.082 / FG 1.020)

Recipe:

1.9 kilo Pilsner malt
900 grams Pale ale malt
175 grams Carapils malt
200 grams Melanoidin malt
500 grams Cane sugar
30 grams Perle hops
.25 teaspoon Irish moss
11 grams Safbrew T-58 yeast
40 grams Cane sugar

Brew Notes:
Cleaned and sanitised with Iodophor solution. Mash water for BIAB: approx 10L heated/boiled tap water. Grain bag added at 78°C for 70 minutes, stirred to drop temperature to 70°C and then wrapped to conserve heat. Wort set to boil for 75 minutes with 15 grams of Perle hops added at 45 minutes. Cane sugar and Irish moss added at 20 minutes. Decanted into no-chill container until the next day. Half of the Safbrew yeast pack added to each fermentation container at 28°C as well as 15 grams of Perle hops added in dry-hopping. OG 1.082 at 24°C. Checked 16 days into brew: SG 1.020. Checked 18 days into brew: FG 1.020 = 8.14% ABV. Bottled into Iodophor solution sanitised 330ml and 500ml bottles primed with approximately 40 grams cane sugar.

Yield: 6.3L (10 x 330ml, 6 x 500ml bottles)

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