Sturmtiger Strong Belgian - All Grain
A ProMash Recipe Report
Copyright © 2006 Keith Miller
BJCP Style and Style Guidelines
|
18-B Strong Belgian Ale, Tripel
Min OG:
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1.065
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Max OG:
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1.095
|
|
Min IBU:
|
20
|
Max IBU:
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35
|
|
Min Clr:
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4
|
Max Clr:
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6
|
Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
Total Grain (Lbs):
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24.75
|
|
|
Anticipated OG:
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1.142
|
Plato:
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32.69
|
Anticipated SRM:
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15.6
|
|
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Anticipated IBU:
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19.5
|
|
|
Brewhouse Efficiency:
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75
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%
|
|
Wort Boil Time:
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60
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Minutes
|
|
Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
Pre-Boil Wort Size:
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5.88
|
Gal
|
|
Pre-Boil Gravity:
|
1.121
|
SG
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28.25 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
1.0
|
0.25 lbs.
|
CaraFoam
|
America
|
1.034
|
1
|
64.6
|
16.00 lbs.
|
Pilsener (2-Row)
|
Belgium
|
1.037
|
2
|
6.1
|
1.50 lbs.
|
Beet Sugar
|
Generic
|
1.046
|
0
|
16.2
|
4.00 lbs.
|
Pale Malt(2-row)
|
Belgium
|
1.037
|
3
|
4.0
|
1.00 lbs.
|
Crystal 60L
|
America
|
1.034
|
60
|
4.0
|
1.00 lbs.
|
Wheat Malt
|
Germany
|
1.039
|
2
|
2.0
|
0.50 lbs.
|
Aromatic Malt
|
Belgium
|
1.036
|
25
|
2.0
|
0.50 lbs.
|
CaraMunich Malt
|
Belgium
|
1.033
|
75
|
Potential represented as SG per pound per gallon.
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
0.75 oz.
|
Bullion
|
Pellet
|
7.00
|
17.7
|
60 min
|
0.50 oz.
|
Styrian Goldings
|
Pellet
|
4.00
|
1.8
|
15 min
|
Amount
|
Name
|
Type
|
Time
|
0.16 Oz
|
Irish Moss
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Fining
|
15 Min.(boil)
|
White Labs WLP550 Belgian Ale
Profile:
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Garden Grove
|
Profile known for:
|
|
Calcium(Ca):
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99.0 ppm
|
Magnesium(Mg):
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18.0 ppm
|
Sodium(Na):
|
50.0 ppm
|
Sulfate(SO4):
|
114.0 ppm
|
Chloride(Cl):
|
65.0 ppm
|
biCarbonate(HCO3):
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223.0 ppm
|
pH:
|
7.90
|
Mash Type:
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Single Step
|
|
Grain Lbs:
|
23.25
|
|
Water Qts:
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31.92
|
Before Additional Infusions
|
Water Gal:
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7.98
|
Before Additional Infusions
|
Qts Water Per Lbs Grain:
|
1.37
|
Before Additional Infusions
|
Rest
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Temp
|
Time
|
Saccharification Rest:
|
150
|
90 Min
|
Mash-out Rest:
|
170
|
5 Min
|
Sparge:
|
170
|
45 Min
|
Total Mash Volume Gal: 9.84 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
-
Water Treatment: 5.2 Stabilizer in HLT
-
Dough in 12.5 gallons of liquor at 161ºF to achieve 151ºF single infusion mash.
-
Mash for 90 minutes.
-
Transfer to kettle and boil to 6.5 gallons before first hop addition.
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Generated with ProMash Brewing Software |