Belgian Tripel – Co-fermentation
Author: David Heath
Type: All Grain
Brewfather link:- https://share.brewfather.app/LyeusQCS0tzs0L
IBU : 30 (Tinseth)
Colour : 14 EBC
Original Gravity : 1.079
Final Gravity : 1.009
Predicted ABV:- 9.2%
BU:GU Ratio:- 0.38
Batch Size : 21 L/ 5.54 US liquid gallons
Boil Time : 60 min
Mash Efficiency: 80%
Fermentables
5.47kg / 12.05lbs – Pilsner Malt 3.8 EBC (83%)
857g / 1.88lbs – Candi Sugar, Clear 1 EBC (13%)
264g / 9.31oz – Caramunich I 90 EBC (4%)
Mash Profile
60 °C / 140°F- 20 min
65 °C / 149°F- 20 min
69 °C / 156.2°F- 20 min
75 °C / 167°F – 10 min – Mash Out
Hops
60 min – Saaz – (19.3 IBU)
15 min – Saaz – (10.8 IBU)
Calculate IBU according to your hops alpha acid percentage in brewing software.
Miscellaneous
15 min – Boil – 3 items – Yeast Nutrients
– 3 times the usual yeast nutrient
10 min – Boil – 1 items – Irish Moss
Yeast
2 pkg – Lallemand Voss Kveik
2 pkg – Mangrove Jack’s Belgian Tripel M31
Pitch all yeast together after chilling your wort
Fermentation Profile
25°C / 77°F – 5 days – Primary
28°C / 82 °F (3 day ramp) – 5 days – Primary
Pitch M31 & Voss at 25C raising to 28C over 3 days after day 5.
Channel links:-
facebook.com/groups/Brewbeer
https://www.teespring.com/stores/david-heath-homebrew
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae