2013 Tournesol

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 75 min 30.4 IBUs 19.3 EBC 1.078 1.011 8.9 %
Actuals 1.046 1.01 4.7 %

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 %
Pale Ale Malt (611,101) 6.62 kg 83.59
Munich Malt Type 1 (611,601) 250 g 3.16
Special B (652,001) 170 g 2.15
Kandis, lys (0,953) 880 g 11.11

Hops

Name Amount Time Use Form Alpha %
Challenger (1,113) 37 g 60 min Boil Leaf 7.5
East Kent Goldings (1,118) 27 g 30 min Boil Leaf 5
Saaz (1,158) 13 g 5 min Boil Leaf 4
Challenger (1,113) 9 g 5 min Boil Leaf 7.5

Miscs

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

Yeast

Name Lab Attenuation Temperature
Forbidden Fruit (3463) Wyeast Labs 74% 17.22°C - 24.44°C

Mash

Step Temperature Time
Stage 1 65°C 60 min
Stage 2 68°C 30 min
Mash Out 75°C 15 min

Fermentation

Step Time Temperature
Primary 7 days 24°C
Secondary 14 days 24°C
Aging 14 days 22°C