Nøgne Ø Tiger Tripel 25L - Beer Recipe - Brewer's Friend

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Nøgne Ø Tiger Tripel 25L

264 calories 27.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 264 calories (Per 330ml)
Carbs: 27.6 g (Per 330ml)
Created: Friday November 13th 2020
1.085
1.022
8.2%
28.4
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Gladfield - Dextrose1.5 kg Dextrose 46 0 19.4%
3.40 kg US - Castle Malting Pilsen 2RP/2RS3.4 kg Castle Malting Pilsen 2RP/2RS 37 1.8 44%
2.70 kg US - Castle Malting Wheat Blanc2.7 kg Castle Malting Wheat Blanc 37 2.25 34.9%
0.13 kg US - Castle Malting Peated0.13 kg Castle Malting Peated 37 1.7 1.7%
7.73 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Barth-Haas - Bobek55 g Bobek Hops Pellet 5.6 Boil 60 min 26 28.9%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 5 min 2.36 21.1%
20 g Columbus20 g Columbus Hops Pellet 15 Boil 0 min 10.5%
75 g Saaz75 g Saaz Hops Pellet 3.5 Boil 0 min 39.5%
190 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 40.7 L) 36.2
Mash volume with grains (equipment estimates 44.8 L) 40.3
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 34.5 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 25
Volume into fermentor 25
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Stopp avsiling ved SG 1.060 og tilsett Dextrose
som erstatning) til SG 1.085.

Gjæres på 22grader i 2 uker.

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  • Last Updated: 2020-11-13 15:53 UTC