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Recette Trappiste

11 novembre 2020

Style : Belge Triple (Tripel)
Méthode : Tout grain
Fermentation : Ale
Volume : 24.0 L
Efficacité d'empâtage : 73 %
Efficacité de la brasserie : 73.7 %

Densité initiale

1.081

Densité finale

1.020

Couleur

14 EBC

Amertume

34 IBU

Ratio IBU/DI

0.42

Alcool

8.0 %

Coût total

-

Céréales et sucres

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
5.5 kg	Pilsner (2 Row) Bel		Grains	-	3 EBC	62.5 %	-
	Belgian base malt for Continental lagers
1 kg	Wheat Malt, Bel		Grains	-	3 EBC	11.4 %	-
	Malted wheat for use in Wheat beers
800 g	Rye Malt		Grains	-	9 EBC	9.1 %	-
	Adds a dry, crisp character to the beer. Yields a deep red color, and a distinctive rye flavorMust limit to 10-15% fo the mash as it tends to produce "stuck" mashes.
500 g	Biscuit Malt		Grains	-	45 EBC	5.7 %	-
	Use for English ales, brown ales and porters.Adds a biscuit like flavor and aroma.Can be used as a substitute for toasted malt.
400 g	Brown Sugar, Light		Sucre	-	15 EBC	4.5 %	-
	Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
300 g	Barley, Flaked		Grains	-	3 EBC	3.4 %	-
	Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.
300 g	Oats, Flaked		Grains	-	1 EBC	3.4 %	-
	Adds body, mouth feel and head retention to the beerUsed in oatmeal stouts and portersAdds substantial protein haze to light beersProtein rest recommended unless flakes are pregelatinized

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
40 g	Brewer's Gold, UK	Pellets	7.5 %	Ébullition	60 minutes	27.8	-
	Brewers Gold is a complex bittering hop that is noted to have a sharp or pungent bittering quality. It also imparts a fruity yet spicy aroma as well as having a black currant characteristic. It is on the low end of the bittering hop scale at 8 to 10% AAU typically. Brewers Gold can be used in a wide range of styles from English Ales to German Lagers and adds a decidely 'European' element to the beer. These make a good partner to noble varieties such as Tettnang and Hallertauer.Used for: English Ale, German LagersSubstitutions: Bullion, Chinook, Galena
30 g	Saaz	Pellets	3.8 %	Ébullition	10 minutes	3.4	-
	This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners.Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, PilsnersAroma: Seasoned herbal characterSubstitiutions: Czech Saaz, Polish Lublin, SterlingStorage: Poor2-6% AA / 3-4.5% Beta
30 g	Saaz	Pellets	3.8 %	Hors flamme	20 minutes	2.8	-
	This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners.Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, PilsnersAroma: Seasoned herbal characterSubstitiutions: Czech Saaz, Polish Lublin, SterlingStorage: Poor2-6% AA / 3-4.5% Beta

Levures

Quantité	Nom	Laboratoire	Forme	Coût total
22 g	M47 Belgian Abbey	Mangrove Jack's	Sèche	-
	AROMA CHARACTERISTICS:Belgian Tripel has a fantastic heavily fruity aroma, married perfectly with light spiceand esters it is massively complex, spicy, estery and phenolic.FLAVOR/MOUTHFEEL CHARACTERISTICS:Belgian beers fermented with this strain will finish phenolic and dry, they will alsoexhibit fruity and a very complex ester characters. These characters exhibit intobeautiful marriage of spice, fruit estery alcohol goodness.HIGHER ALCOHOL BEERS:High alcohol beers are this strain’s bread and butter, with a high alcohol tolerance,strong beers just create excellent flavor and aroma characteristics.

Calculer la quantité de levure

Eau - Profil cible

Ca²⁺	Mg²⁺	Na⁺	SO₄^2-	Cl^-	HCO₃^-
56.0	33.6	4.0	24.2	32.3	1.3

Calculer le profil de l'eau de brassage

Efficacité d'empâtage : 73%

Ratio eau/grain de départ : 2.5 L/kg

pH : 5.4

Concasser les grains
Faire chauffer 21 L d'eau à 74.4°C
Palier Saccharification à 67°C pendant 60 minutes
Palier Mash Out à 75°C pendant 15 minutes
Filtrer et rincer les drêches avec 16.6 L d'eau à 75.0°C

Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Volume d'ébullition : 30 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.066

Porter le moût à ébullition
Ajouter les : 40 g de Brewer's Gold, UK
Minuteur 50 minutes
Ajouter les : 30 g de Saaz
Minuteur 10 minutes
Éteindre la source de chaleur
Ajouter les : 30 g de Saaz
Minuteur 20 minutes
Faire refroidir le moût

Primaire : 4 jours à environ 19.4°C

Secondaire : 10 jours à environ 19.4°C

Garde en bouteille : 30 jours à environ 18.3°C

Carbonatation : 2.3 volumes

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