Sturmtiger Strong Belgian - Extract
A ProMash Recipe Report
Copyright © 2006 Keith Miller
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BJCP Style and Style Guidelines
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18-B Strong Belgian Ale, Tripel
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Min OG:
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1.065
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Max OG:
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1.095
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Min IBU:
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20
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Max IBU:
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35
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Min Clr:
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4
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Max Clr:
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6
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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
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Total Extract (Lbs):
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20.75
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Anticipated OG:
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1.143
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Plato:
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32.90
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Anticipated SRM:
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19.8
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Anticipated IBU:
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19.4
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Wort Boil Time:
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60
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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5.88
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Gal
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Pre-Boil Gravity:
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1.122
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SG
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28.43 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 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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77.1
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16.00 lbs.
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Generic LME - Light
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Generic
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1.035
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7
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7.2
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1.50 lbs.
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Beet Sugar
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Generic
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1.046
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0
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4.8
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1.00 lbs.
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Crystal 60L
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America
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1.034
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60
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4.8
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1.00 lbs.
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Wheat Malt
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Germany
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1.039
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2
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2.4
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0.50 lbs.
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Aromatic Malt
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Belgium
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1.036
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25
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2.4
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0.50 lbs.
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CaraMunich Malt
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Belgium
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1.033
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75
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1.2
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0.25 lbs.
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CaraFoam
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America
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1.034
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1
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.75 oz.
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Bullion
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Pellet
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7.00
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17.6
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60 min
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0.50 oz.
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Styrian Goldings
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Pellet
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4.00
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1.8
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15 min
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Amount
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Name
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Type
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Time
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0.16 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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White Labs WLP550 Belgian Ale
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Profile:
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Garden Grove
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Profile known for:
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Calcium(Ca):
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99.0 ppm
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Magnesium(Mg):
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18.0 ppm
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Sodium(Na):
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50.0 ppm
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Sulfate(SO4):
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114.0 ppm
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Chloride(Cl):
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65.0 ppm
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biCarbonate(HCO3):
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223.0 ppm
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pH:
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7.90
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Crush and steep specialty grains in 170ºF water for 20 minutes.
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Generated with ProMash Brewing Software |