Mash:
Start with 23 liters water
4,6g CaSO4 (Calcium sulfate)
4,6g Lactol
2,3g CaCL2 (Calcium Cloride)
later stike with 14 liters.
Add approx 1.25ml lactic acid to lower PH by 0.1 in 25L mash if needed.
Rehydrering av tørrgjær:
I en desinfisert beholder tilsettes 1 dl vann på ca. 25-30 °C per pakke tørrgjær. La det trekke i 20 min, deretter røres det inn og er klart til bruk.
Gjæring:
Det er viktig å bruke riktig mengde gjær på rett temperatur. Husk at gjæret lager ølet!
Tilsett gjæren ved 17°C, la den stige til 20°C over 4 dager. Hold på 20°C i 10 dager.
Flasking:
Sukker: 7 g/l ferdig øl
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NEW Water Requirements:
Belgisk Tripel
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Water Requirements:
Belgisk Tripel
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