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tripel
A ProMash Recipe Report
BJCP Style and Style Guidelines
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18-C Belgian Strong Ale, Belgian Tripel
Min OG:
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1.075
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Max OG:
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1.085
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Min IBU:
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25
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Max IBU:
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38
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Min Clr:
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45
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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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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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28.00
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Anticipated OG:
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1.086
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Plato:
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20.71
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Anticipated SRM:
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4.4
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Anticipated IBU:
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38.2
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Brewhouse Efficiency:
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78
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%
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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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11.76
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Gal
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Pre-Boil Gravity:
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1.073
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SG
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17.80 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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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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83.9
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23.50 lbs.
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Pilsener
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Belgium
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1.037
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2
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10.7
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3.00 lbs.
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Cane Sugar
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Generic
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1.046
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0
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3.6
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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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1.8
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0.50 lbs.
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Munich Malt
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Germany
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1.037
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8
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Potential represented as SG per pound per gallon.
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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1.00 oz.
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Nugget
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Pellet
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12.50
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26.1
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60 min
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0.50 oz.
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Wye Northdown
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Pellet
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8.00
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8.3
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60 min
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2.00 oz.
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Saazer
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Pellet
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3.40
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3.8
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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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0.00 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 WLP530 Abbey Ale
Mash Type:
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Single Step
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Grain Lbs:
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25.00
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Water Qts:
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37.50
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Before Additional Infusions
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Water Gal:
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9.38
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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146
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60 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 11.38 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |
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