Entre Bruges et Folkestone

[Horners]

Team

My first attempt at pulling together a recipe from scratch. Can't say the firm I work for has had much value for my time this afternoon. Anyway background is I have a bunch of left over extra light extract, speciality grains and hops that I mis-ordered and which then got doubled up to compound things. Inspired by a recent trip to Bruges I was hoping to create something pokey that would sit somewhere between East Kent and Flanders in term of inspiration. . With this in mind any comments/ tips on the following:

Title: Entre Bruges and Folkestone
Brew Method: Extract
Style Name: Belgian Tripel
Boil Time: 60 min
Batch Size: 16 liters (ending kettle volume)
Boil Size: 16 liters
Boil Gravity: 1.077
Efficiency: 25% (steeping grains only)
STATS:
Original Gravity: 1.077
Final Gravity: 1.012
ABV (standard): 8.47%
IBU (tinseth): 27.88
SRM (morey): 4.79
FERMENTABLES:
3 kg - Dry Malt Extract - Extra Light (81.1%)
0.5 kg - Belgian Candi Sugar - Clear/Blond (0L) (13.5%)
STEEPING GRAINS:
0.2 kg - United Kingdom - Crystal 15L (5.4%)
HOPS:
40 g - East Kent Goldings, Type: Leaf/Whole, AA: 5.5, Use: Boil for 60 min, IBU: 24.99
20 g - Saaz, Type: Leaf/Whole, AA: 3.5, Use: Boil for 10 min, IBU: 2.88
20 g - Saaz, Type: Leaf/Whole, AA: 3.5, Use: Aroma for 0 min
YEAST:
Fermentis / Safale - Safbrew - Abbaye Yeast
Starter: No
Form: Dry
Attenuation (avg): 82%
Flocculation: High
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 19 C
Pitch Rate: 1.0 (M cells / ml / deg P)
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-05-22 17:05 UTC
Recipe Last Updated: 2018-05-22 17:01 UTC

 

[chthon]

(Disclaimer: my father worked for the RMT. Any one recognise the name?)

Looks very nice. Last fall I brewed a Westmalle clone, using Challenger, Fuggles and East Kent Goldings.

You could increase the sugar to 670 g, and you could also increase the IBU to 36 (like Westmalle).

You can't increase the fermentability by using a mash scheme of course.

 

[Horners]

Well this was brewed last weekend and just returned from hols with a feeling of trepidation - needn't have worried, after seven days in the FV at 20C it's down to 1.012 and tastes amazing. Was particularly nervous that there might not be enough yeast - I only pitched one 11.5g pack of dry yeast and from my research figured it might struggle.

 

[Horners]

Still at 1012 another week on and cleared nicely. Can' wait to see what it' like once it's carbed up and matured a bit.