Recette Triple Perle

Densité initiale

1.066

Densité finale

1.013

Couleur

5 EBC

Amertume

25 IBU

Ratio IBU/DI

0.39

Alcool

7.0 %

Coût total

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
5.6 kg	Viking Pilsner Malt	Brouwland	Grains	Empâtage	1 EBC	79.4 %	-
700 g	Candi Sugar, Clear		Sucre	Ébullition - 15 minutes	0 EBC	9.9 %	-
	Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
450 g	Cara-Pils/Dextrine		Grains	Empâtage	2 EBC	6.4 %	-
	Significantly increases foam/head retention and body of the beer.Also sold under the names "Dextrine" and "Cara-Foam"
300 g	Carared		Grains	Empâtage	25 EBC	4.3 %	-
	Adds body, color and improves head retention.Also called "Crystal" malt.

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
25 g	Hallertau Perle	Pellets	8.0 %	Ébullition	60 minutes	20.1	-
15 g	Hallertau Perle	Pellets	8.0 %	Ébullition	15 minutes	5.5	-
60 g	Hallertau Perle	Pellets	8.0 %	Ébullition	0 minutes	0	-

Quantité	Nom	Addition	Temps	Coût total
1.595 ml	Irish Moss	Ébullition	15 minutes	-
	Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.

Quantité	Nom	Laboratoire	Forme	Coût total
0 ml	M36 Liberty Bell Ale	Mangrove Jack's	Sèche	-
	AROMA CHARACTERISTICS:Some pear esters, possibly strawberry or kiwi-like aromas can be expected. Clean,delicate malt and hop aromas will survive fermentation. If hop and/or malt aromas areprominent in the beer this strain’s aroma characteristics will fade to the background.FLAVOR/MOUTHFEEL CHARACTERISTICS:Clean, mostly neutral and smooth, finishes beers moderately dry but does not stripaway body. Silky, lightly smooth texture, light to medium body, mild acidity and mostlyneutral flavor. Aroma contributions from this yeast strain makes it a good all-rounderfor a wide range of ales.HIGHER ALCOHOL BEERS:As a very good strain for strong ales, this yeast provides brews with plenty of body,without being heavy or dense.

Efficacité d'empâtage : 72%

Ratio eau/grain de départ : 2.5 L/kg

pH : 5.4

Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Volume d'ébullition : 30.3 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.046

Porter le moût à ébullition
Ajouter les : 25 g de Hallertau Perle
Minuteur 45 minutes
Ajouter les : 700 g de Candi Sugar, Clear, 15 g de Hallertau Perle, 1.595 ml de Irish Moss
Minuteur 15 minutes
Ajouter les : 60 g de Hallertau Perle
Minuteur 0 minutes
Faire refroidir le moût