Dragonmead Final Absolution Triple Clone
A ProMash Recipe Report
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AHA Style and Style Guidelines
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02-C Belgian and French Ale, Tripel
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Min OG:
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1.060
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Max OG:
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1.096
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|
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Min IBU:
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20
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Max IBU:
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25
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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 Grain (Lbs):
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16.00
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|
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Anticipated OG:
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1.094
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Plato:
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22.49
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Anticipated SRM:
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5.4
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|
|
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Anticipated IBU:
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35.3
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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70
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Minutes
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|
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%
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Amount
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Name
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Origin
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Extract
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SRM
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80.0
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12.80 lbs.
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Pilsener
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Belgium
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1.071
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2
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10.0
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1.60 lbs.
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Munich Malt(2-row)
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America
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1.008
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6
|
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10.0
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1.60 lbs.
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Candy Sugar
|
|
1.015
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0
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Exract represented as SG.
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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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1.80 oz.
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Hallertauer Mittelfruh
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Whole
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4.50
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29.7
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60 min
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0.40 oz.
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Styrian Goldings
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Whole
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5.25
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3.9
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30 min
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0.80 oz.
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Czech Saaz
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Whole
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3.50
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1.7
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3 min
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White Labs WLP500 Trappist Ale Yeast
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Mash Type:
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Multi Step
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Grain Lbs:
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14.40
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Water Qts:
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36.00
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Before Additional Infusions
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Water Gal:
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9.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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2.50
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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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Acid Rest:
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0
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0 Min
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Protein Rest:
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140
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15 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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150
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60 Min
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Mash-out Rest:
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168
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15 Min
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Sparge:
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168
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60 Min
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Total Mash Volume Gal: 10.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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This is Dragonmead's 90 gallon recipre, scaled down to 12.5 gallons. I have rounded pounds and ounces, but otherwise, pretty close. We will have a number of yeasts that we will use - the WLP 500 (Chimay) is the one that Dragonmead uses (ok - they use 1214), but we will also have the orval yeast available as well - both the one brought back from David Cord's brother in law and the WLP 510.
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Generated with ProMash Brewing Software |