BeerXML 1.0
The Fin du Monde
Fermentables
| Belgian Pils | 3.1751 kg |
| German Vienna | 0.4536 kg |
| Candi Sugar | 0.9072 kg |
Hops
| Tettnanger | 17.29 g, Boil |
Yeast
| Trappist High Gravity | Ale, Liquid |
Mash
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Dough In | Infusion · 38.9 °C · 20 min | |
| 2 | Mash 1 | Infusion · 66.7 °C · 30 min | |
| 3 | Mash 2 | Infusion · 67.8 °C · 60 min | |
| 4 | Mash Out | Infusion · 79.4 °C · 10 min |
The Fin du Monde
Belgian & saison · Belgian Tripel (Ale)
Recipe details
- Brewer
- PicoBrew Inc
- Batch size
- 9.5 L
- Boil size
- 11.8 L, 60 min
- OG / FG
- 1.091 / 1.022
- ABV
- 9.0%
- IBU
- 20
- SRM / EBC
- 6.0 / 12
- Efficiency
- 67%
- Source
- Imported BeerXML
Batch scale
Scaling is client-side only; the downloaded BeerXML always keeps the original batch size.
Fermentables
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| Name | Type | Amount, kg | Yield, % | Color, °L |
|---|---|---|---|---|
| Belgian Pils | Grain | 3.1751 | 77.9 | 1.5 |
| German Vienna | Grain | 0.4536 | 77.9 | 3.5 |
| Candi Sugar | Sugar | 0.9072 | 96.4 | 1.1 |
Hops
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| Name | Alpha, % | Amount | Use | Time | Form |
|---|---|---|---|---|---|
| Tettnanger | 7.5 | 17.29 g | Boil | 60 min | Pellet |
Yeast
- Trappist High Gravity — Ale, Liquid, 0.1 L · 17.8–25.6 °C
Mash
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| Step | Type | °C | Time, min | Infusion, L |
|---|---|---|---|---|
| Dough In | Infusion | 38.9 | 20 | 0 |
| Mash 1 | Infusion | 66.7 | 30 | 0 |
| Mash 2 | Infusion | 67.8 | 60 | 0 |
| Mash Out | Infusion | 79.4 | 10 | 0 |
Notes
A pale, very sweet, Belgian Tripel.
WYeast Strain: 3864 Canadian/Belgian is the Franco-Belgian strain used. Wyeast Trappist 3787 will work well as will Fermentis T-58 dry yeast. Let this fully ferment out. Removing from yeast too soon will cause it to underattenuate (cloyingly sweet) and taste yeasty. Corn sugar can be used in place of Belgian candy sugar. Put it in at the start of the boil or soon after. Hydrate it with a little water first so it doesn't cake.
Source: PicoBrew Inc public recipe library.