<p>Tripel recipe based on David Heath's co-fermentation tripel. <a href="https://www.youtube.com/watch?v=8LFIkTovJ5I">Source (Youtube)</a>.</p>
<h4>Grist</h4>
<ul>
<li>3800g pils (Castle, 3 EBC)</li>
<li>185g Caramel Münich I (BESTMALTZ 90 EBC)</li>
<li>600g table sugar</li>
</ul>
<h4>Hops</h4>
<ul>
<li>9g Magnum @ 60 min</li>
<li>23g Saaz @ 15 min</li>
</ul>
<h4>Yeast</h4>
<ul>
<li>Mangrove Jack's M31</li>
<li>Lallemand Voss Kviek</li>
</ul>
<h4>Other ingredients</h4>
<ul>
<li>2ml lactic acid (80%) - mash</li>
<li>1.8g (a pinch?) table salt - mash</li>
</ul>
<p>11.5L wort @ 1.082 (target 1.079)</p>
<p>SG 1.010 measured 10/2
FG 1.010-08 measured 14/2. Put in basement for cold crashing.</p>
<h3>Bottling</h3>
<p>Bottled 17/2. 70g sugar and 2dL boiled for 5 minutes and added to 10.5L beer.</p>
<h2>Tasting notes</h2>
<p>19/2: Lightly carbonated. Heavy banana aroma. Maybe more of a saison than tripel?</p>
<p>21/2: Lightly carbonated still. Much less banana aroma. More of a balanced, but quite heavily spicy flavour.</p>
<p>3/3: Well carbonated but could maybe use a bit more for next brew. Spicy notes seem way more subdued.</p>


Westbirk Tripel #1

Grist

Hops

Yeast

Other ingredients

Bottling

Tasting notes