Le brassage d'extraits ⇒ PETRUS 1

[Pflouschy]

EN même temps que l'embouteillage de la Chimouane, nous avons brassé une Petrus 1

petrus 1
Belgian Tripel


Type: Extract
Date: 01/04/2009
Batch Size: 22,00 L
Brewer: steve
Boil Size: 25,00 L Asst Brewer: christian ; aurelie
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: -
Taste Notes:

Ingredients

Amount Item Type % or IBU
3,70 kg Light Dry Extract (8,0 EBC) Dry Extract 88,1 %
80,00 gm Styrian Goldings [2,80%] (60 min) Hops 21,4 IBU
30,00 gm Styrian Goldings [2,80%] (15 min) Hops 4,0 IBU
15,00 gm Styrian Goldings [2,80%] (3 min) Hops 0,5 IBU
2,00 gm Irish Moss (Boil 15,0 min) Misc
15,00 gm Orange Peel, Sweet (Boil 15,0 min) Misc
15,00 gm Orange Peel, Sweet (Boil 3,0 min) Misc
0,50 kg Candi Sugar, Clear (0,1 EBC) Sugar 11,9 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat



Beer Profile

Est Original Gravity: 1,068 SG
Measured Original Gravity: 1,064 SG
Est Final Gravity: 1,008 SG Measured Final Gravity: 1,005 SG
Estimated Alcohol by Vol: 7,9 % Actual Alcohol by Vol: 7,7 %
Bitterness: 25,9 IBU Calories: 596 cal/l
Est Color: 9,7 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: 2,7
Pressure/Weight: 162,4 gm Carbonation Used: -
Keg/Bottling Temperature: 20,0 C Age for: 56,0 days
Storage Temperature: 20,0 C

Notes

[musico59]

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