i will be brewing a 1.078 tripel soon (recipe). i will be adding the sugars at or just after the peak of fermentation - i.e. 3-4 days after pitching the yeast.
the sugars will be providing 30 gravity points. therefore, when i pitch my yeast into the malt-only wort, the SG will be 1.058 (1.078 - 0.030).
question: what OG should i plug into mr malty to figure out how much yeast to pitch? am i pitching for 58, or 78? part of a tripel's flavor should come from slightly under-pitching, but i don't want to under-pitch so much as to not have anything left to munch on two and half pounds of sugar.
thanks for your thoughts!
the sugars will be providing 30 gravity points. therefore, when i pitch my yeast into the malt-only wort, the SG will be 1.058 (1.078 - 0.030).
question: what OG should i plug into mr malty to figure out how much yeast to pitch? am i pitching for 58, or 78? part of a tripel's flavor should come from slightly under-pitching, but i don't want to under-pitch so much as to not have anything left to munch on two and half pounds of sugar.
thanks for your thoughts!