Le brassage d'extraits ⇒ CHIMOUANE

[Pflouschy]

SALUT,
Nous avons embouteillé une cuvee de chimouane

chimouane
Belgian Tripel


Type: Extract
Date: 11/03/2009
Batch Size: 20,00 L
Brewer: steve
Boil Size: 23,15 L Asst Brewer: christian ; aurelie
Boil Time: 60 min Equipment: matos
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: -
Taste Notes:

Ingredients

Amount Item Type % or IBU
3,00 kg Light Dry Extract (8,0 EBC) Dry Extract 68,2 %
85,00 gm Saaz [3,90%] (60 min) Hops 32,7 IBU
10,00 gm Irish Moss (Boil 15,0 min) Misc
1,00 kg Candi Sugar, Clear (0,1 EBC) Sugar 22,7 %
0,40 kg Sugar, Table (Sucrose) (1,0 EBC) Sugar 9,1 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat



Beer Profile

Est Original Gravity: 1,077 SG
Measured Original Gravity: 1,073 SG
Est Final Gravity: 1,012 SG Measured Final Gravity: 1,012 SG
Estimated Alcohol by Vol: 8,6 % Actual Alcohol by Vol: 8,0 %
Bitterness: 32,7 IBU Calories: 695 cal/l
Est Color: 9,1 EBC Color: Color


Mash Profile

Mash Name: None Total Grain Weight: 4,54 kg
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -




Mash Notes: -
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2,8
Pressure/Weight: 155,6 gm Carbonation Used: -
Keg/Bottling Temperature: 20,0 C Age for: 56,0 days
Storage Temperature: 11,1 C

Notes

8.5% après embouteillage