Does anyone have a recipe they tried out personally for a 20L all grain batch? Thanks, Hippo
Looking for a triple recipe
Jun 16, 2006
1 Replies
80% pils malt, 20% cane sugar, to an OG of about 1.081. Hop to about 28-30 IBU with noble hops. Use WY3787 Westmalle yeast. Big starter and lots of aeration. Ferment starting at 64, rising to 68F as it ferments. Classic Westmalle tripel.
----------->Denny
-- Life begins at 60...1.060, that is.
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