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St Epoufette
| Brewer: | Matt Ayers | Email: | m.ayers@chartermi.net | |||||
| Beer: | St Epoufette | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 34 IBU | |||||
| OG: | 1.074 | FG: | 1.008 | |||||
| Alcohol: | 8.5% v/v (6.7% w/w) | |||||||
| Grain: | 22 lb. Belgian Pilsner 3 lb. Wheat malt 2 lb. American Vienna 2 lb. American crystal 20L |
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| Mash: | 72% efficiency | |||||||
| Amylase Enzyme in the Mash | ||||||||
| Boil: | 75 minutes | SG 1.063 | 13 gallons | |||||
| 1 lb. Belgian candi sugar | ||||||||
| Irish Moss last 15 mins | ||||||||
| Hops: | 2 oz. Perle (8% AA, 60 min.) 2 oz. Styrian Goldings (5.5% AA, 30 min.) |
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| Yeast: | White Labs Yeast Bastogne Belgian Ale Yeast. 24 - 72 hour 1 liter starter. | |||||||
| Carbonation: | 1.9 volumes | Keg: 5.7 psi @ 40°F | ||||||
Recipe posted 08/15/06.
