Mandarina Bavaria Tripel

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HM-2

Life Begins at 10g/L
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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:
AmountName% Grist
5808gFloor-Malted Bohemian Pilsner80
723gSoft Candi Sugar, Clear10
363gAromatic Malt5
218gBiscuit Malt3
145gRye Malt2

Hops
AmountVarietyIBUUseTime
5gMandarina Bavaria (BBC, 16.7% AA)6.3Boil30m
20gMandarina Bavaria (BBC, 16.7% AA)17.3Boil15m
50gMandarina Bavaria (BBC, 16.7% AA)7.9Whirlpool20m

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!
 
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