
Celia Dei 2
Belgian Tripel • All Grain • 45 L
New and improved recipie for an excellent Belgian triple
January 18, 2003 am 02:50am
Ingredients (All Grain, 45 L)
- 7 kg
German 2-row Pils
German 2-row Pils
- 3 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 kg
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 1 kg
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 55 g
Nugget - 12.0 AA% whole; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.062 | 1.075 - 1.085 | ![]() |
Terminal Gravity: | 1.012 | 1.008 - 1.014 | ![]() |
Color: | 6.8 SRM | 4.5 - 7 | ![]() |
Alcohol: | 6.6% ABV | 7.5% - 9.5% | ![]() |
Bitterness: | 41.4 IBU | 20 - 40 | ![]() |