#012 Tripel Trouble 1 All Grain Bryghuset Ulfenstein 25.0000000 30.0000000 90.0000000 80.0000000 Cluster 1 U.S. 7.3000000 0.0400000 Boil Used for: General purpose bittering hop Aroma: Floral, slightly spicy. Sharp aroma and sharp flavor Substitutes: Eroica, Galena Bittering
Leaf
4.8000000 16.0000000 40.00 g 0.00 g 60.0 min Sylva 1 Australia 5.5000000 0.0300000 Boil Formerly Southern Saaz. Displays what's considered the traditional hoppy (with cedarwood notes) and spicy character of Saaz. Mostly an option for Southern Hemisphere brewers but an interesting variation on Saaz. Used for: Lagers Aroma: Complex and subtle, floral and herbal characteristics Substitutions: Hallertau Mittlefrüh, AU Helga Storage: Unknown 4-7.3% AA / 3-5% Beta Aroma
Leaf
4.0000000 15.0000000 30.00 g 0.00 g 15.0 min Pilsner (2 Row) Ger 1 Grain 7.0000018 81.0000000 3.9400000 FALSE Germany German base for Pilsners and Bohemian Lagers 1.5000000 4.0000000 110.0000000 11.0000000 100.0000000 TRUE 0.0000000 7.00 kg 0.00 kg 1.0372600 3.9 EBC Pilsner Liquid Extract Sugar, Table (Sucrose) 1 Sugar 0.9999994 100.0000000 1.9700000 FALSE US White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. 1.5000000 4.0000000 120.0000000 11.7000000 10.0000000 FALSE 0.0000000 1.00 kg 0.00 kg 1.0460000 2.0 EBC Whirlfloc Tablet 1 Fining Boil 1.000000 FALSE Clarity Aids in clearing yeast and chill haze. Easy to use tablet form. 1.00 Items 0.00 Items 15.0 mins 18.93 l Yeast Nutrient 1 Other Primary 0.009858 FALSE Fermentation Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 2.00 tsp 0.00 tsp 0.3 mins 18.93 l Belgian Strong Ale Yeast 1 Ale
Liquid
0.0502753 FALSE White Labs WLP545 18.3333333 22.7777778 Medium 81.5000000 From the Ardennes region of Belgium, this classic strain produces moderate esters and spicy phenolic character. Results in a dry but balanced finish. Use for dark or strong abbey ales. Belgian dark strongs, Abbey ales and Christmas beers 5 0 FALSE 50.28 ml 18.3 C 22.8 C 0.0 pkg 06 Mar 2011 Mit setup 1 30.0000000 25.0000000 40.0000000 4.5359200 0.3215000 0.0000000 1.0000000 6.3090560 90.0000000 FALSE 0.0000000 0.0000000 100.0000000 4.0000000 30.00 l 25.00 l 40.00 l 4.54 kg 0.00 l 1.00 l 0.00 l 0.00 l Decoction Mash, Double 1 22.2222222 22.2222222 75.6000000 5.4000000 160.0000000 0.3215000 FALSE Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it. 22.2 C 22.2 C 75.6 C 4.54 kg Protein Rest 1 Infusion 29.2091154 35.0000000 50.0000000 2.0000000 50.0000000 Add 29.21 l of water at 52.5 C 4.173 l/kg 0.00 l 52.5 C 50.0 C 29.21 l Saccharification 1 Decoction 0.0000000 20.0000000 63.8888889 2.0000000 63.8888889 Decoct 9.38 l of mash and boil it 4.173 l/kg 9.38 l -17.8 C 63.9 C 0.00 l Saccharification 1 Decoction 0.0000000 20.0000000 68.8888889 2.0000000 68.8888889 Decoct 4.68 l of mash and boil it 4.173 l/kg 4.68 l -17.8 C 68.9 C 0.00 l Mash Out 1 Temperature 0.0000000 10.0000000 75.5555556 10.0000000 75.5555556 Heat to 75.6 C over 10 min 4.173 l/kg 0.00 l 76.7 C 75.6 C 0.00 l 30.0000000 1.0840000 1.0050000 2.3000000 3 4.0000000 19.4444444 10.0000000 19.4444444 14.0000000 30.0000000 18.3333333 Bottle with 141.17 g Corn Sugar TRUE Corn Sugar 1.0000000 0.5000000 21.1111111 21.1 C 29 Dec 2013 1.085 SG 1.004 SG 8.6 EBC 26.7 IBUs Tinseth 10.8 % 10.5 % 71.1 % 798.9 kcal/l 25.00 l 30.00 l 1.084 SG 1.005 SG 19.4 C 19.4 C 18.3 C 18.3 C