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Talisman Tripel

Method: Extract
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13 liters
Pre Boil Gravity: 1.015 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Calories: 252 calories (Per 330ml)
Carbs: 27 g (Per 330ml)

Created: Tuesday January 23rd 2018

Original Gravity:

1.081

Final Gravity:

1.022

ABV (standard):

7.9%

IBU (tinseth):

33.1

EBC (ebcmorey):

10.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
0.50 kg	Dry Malt Extract - Extra Light0.5 kg Dry Malt Extract - Extra Light	42	5.17	20%
0.30 kg	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38		12%
1.50 kg	Dry Malt Extract - Extra Light1.5 kg Dry Malt Extract - Extra Light - (late boil kettle addition)	42	5.17	60%
2.30 kg / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.10 kg	German - Melanoidin0.1 kg Melanoidin	37	25	4%
0.10 kg	German - Vienna0.1 kg Vienna	37	4	4%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Saaz15 g Saaz Hops	Leaf/Whole	3.1	Boil	60 min	14.7	30%
15 g	Saaz15 g Saaz Hops	Leaf/Whole	3.1	Boil	30 min	11.3	30%
20 g	Saaz20 g Saaz Hops	Leaf/Whole	3.1	Boil	10 min	7.11	40%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Saaz (Leaf/Whole) 50 g Saaz (Leaf/Whole) Hops		33.11	100%
50 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 each	Lime Peel		Herb	Secondary	4 days

Yeast

Fermentis - Safbrew - General/Belgian Yeast S-33

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 196 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Belgian Candy Sugar Amount: 7g/L

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100

Notes

Steeping grains crushen, 30 min laten weken op 66-73C.
0.5 kg DME 60 min koken, de overige 1.5 kg DME pas toevoegen in de laatste 10 min samen met de gistvoeding en koriander.
Na hoofdvergisting (7 dagen) dryhop/limoen toevoegen.
Na bereiken eind SG, cold crashen en overhevelen in bottelvat.
SG van 1.081 behaald. 9,2 liter ipv 10.0
8 gram gember en 33 gram Cascade toegevoegd (secondary).
21 dagen vergisting -> 1.022
200ml suikeroplossing (7gr/L) toegevoegd.
Volume was precies genoeg voor 24 flesjes.

Aanpassingen:

Batch 2:

Koriander van 3 gram naar 2 gram
Hoeveelheid gember hetzelfde
4 limoenen
Rustig overhevelen, troep achterlaten

To Do:
Na de 2e vergisting, voor het afvullen, 2 dagen koud zetten, overhevelen in bottelvat met suiker.

Batch 3 Reset:
Zonder gember
Zonder dry-hop
Zonder limoenschil

Batch 4 - 4 granen:

Batch 5: 100g vienna, 100g melanoidin
15gr saaz 60 min
15gr saaz 30 min
20gr saaz 10 min
10gr korianderzaad 10 min
15gr sinaasappelschil 10 min

Last Updated and Sharing

582

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Brews

Public: Yup, Shared
Last Updated: 2019-02-05 17:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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