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Celia Dei 2

Celia Dei 2

Belgian Tripel • All Grain • 45 L

Yankee Doodle

New and improved recipie for an excellent Belgian triple

January 18, 2003 am 02:50am

0.0/5.0 0 ratings

Ingredients (All Grain45 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

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