Third go at a Tripel currently brewing (doing a reiterated mash so a long brew day) but thought I'd share the recipe.
This is my third Tripel, after one very "traditional" one, and one using only UK hops and grains.
Type: All Grain
Batch Size: 23L
Boil Size: 26.5L
Boil Time: 30 min
Grain:
Hops
Yeast: Mangrove Jack M31
Original Gravity: 1.077
Final Gravity: 1.009
Alcohol by Vol: 8.9%
Bitterness: 32 IBU
Colour: 13.2 EBC
Brewed as a reiterated mash, each mash is 50°C for 15 minutes followed by 63°C for 45 and 67°C for 15 to try and balance the body and efficiency.
I'm hoping the Mandarina can bring some of the sweet orange flavour that many people introduce to Tripesl via peel during the boil, but we'll wait and see!
This is my third Tripel, after one very "traditional" one, and one using only UK hops and grains.
Type: All Grain
Batch Size: 23L
Boil Size: 26.5L
Boil Time: 30 min
Grain:
Amount | Name | % Grist |
5808g | Floor-Malted Bohemian Pilsner | 80 |
723g | Soft Candi Sugar, Clear | 10 |
363g | Aromatic Malt | 5 |
218g | Biscuit Malt | 3 |
145g | Rye Malt | 2 |
Hops
Amount | Variety | IBU | Use | Time |
5g | Mandarina Bavaria (BBC, 16.7% AA) | 6.3 | Boil | 30m |
20g | Mandarina Bavaria (BBC, 16.7% AA) | 17.3 | Boil | 15m |
50g | Mandarina Bavaria (BBC, 16.7% AA) | 7.9 | Whirlpool | 20m |
Yeast: Mangrove Jack M31
Original Gravity: 1.077
Final Gravity: 1.009
Alcohol by Vol: 8.9%
Bitterness: 32 IBU
Colour: 13.2 EBC
Brewed as a reiterated mash, each mash is 50°C for 15 minutes followed by 63°C for 45 and 67°C for 15 to try and balance the body and efficiency.
I'm hoping the Mandarina can bring some of the sweet orange flavour that many people introduce to Tripesl via peel during the boil, but we'll wait and see!