2013 Spirillen

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 33.7 IBUs 10.2 EBC 1.092 1.017 10.0 %
Actuals 1.082 1.011 9.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Lys stærk belgiskale/tripel 10 B 1.045 - 1.06 1.01 - 1.016 20 - 40 35.5 - 69 2 - 2.6 4.3 - 6.2 %

Fermentables

Name Amount %
Pilsner Malt (611,201) 8 kg 89.69
CARA PILS (612,001) 280 g 3.14
Lys Rørsukker 640 g 7.17

Hops

Name Amount Time Use Form Alpha %
Saaz (1,158) 58 g 60 min Boil Leaf 4
Mittlefruh (Hallertau) (1,132) 14 g 60 min Boil Leaf 4
Saaz (1,158) 58 g 30 min Boil Leaf 4
Mittlefruh (Hallertau) (1,132) 14 g 30 min Boil Leaf 4

Miscs

Name Amount Time Use Type
Klar Urt (0,861) 13.21 g 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Trappist High Gravity (3787) Wyeast Labs 76% 17.78°C - 25.56°C

Mash

Step Temperature Time
Stage 1 50°C 15 min
Stage 2 62°C 30 min
Stage 3 65°C 90 min
Mash Out 75°C 15 min

Fermentation

Step Time Temperature
Primary 9 days 21°C
Secondary 9 days 21°C
Aging 0 days 0°C