Belgian Triple recipe | Dingemans malt

Name: Belgian Triple recipe | Dingemans malt
Ingredients: PILSEN MD 70% 14.0 kg/hl; PALE ALE MD 10% 2.00 kg/hl; WHEAT MALT MD 20% 4.0 kg/hl; Hop ingredients: a mix of bitter and aroma hops (mass depends on the % alpha acids); Bitter: Magnum, Nugget, Target, Chinook; Flavour: Saaz, Select, Perle, Tettnanger; Aroma: Hallertau Mittelfruh(HM), Styrian; Belgian Abbey Ale yeast, T58 (Fermentis) or S33 (Fermentis); White candy sirup: up to 15%; Crystal sugar: up to 20%; Spices: Orange peel and coriander

www.dingemansmout.be

The Belgian Triple belongs to the list of great beers of the world. Very well balanced between a full maltiness mouthfeel, a hoppy flavor and a fruity ester aroma.

View full recipe on www.dingemansmout.be

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dingemansmout.be.

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Cooking tools:

Mash tun
Brewing kettle
Fermenter
Centrifuge
Instant-read thermometer
Ph meter
Bottle
Bottle capper

Ingredients

PILSEN MD 70% 14.0 kg/hl
PALE ALE MD 10% 2.00 kg/hl
WHEAT MALT MD 20% 4.0 kg/hl
Hop ingredients: a mix of bitter and aroma hops (mass depends on the % alpha acids)
Bitter: Magnum, Nugget, Target, Chinook
Flavour: Saaz, Select, Perle, Tettnanger
Aroma: Hallertau Mittelfruh(HM), Styrian
Belgian Abbey Ale yeast, T58 (Fermentis) or S33 (Fermentis)
White candy sirup: up to 15%
Crystal sugar: up to 20%
Spices: Orange peel and coriander

Belgian Triple recipe | Dingemans malt

Ingredients

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