Author Topic: Tripel water profile  (Read 506 times)

Offline klickitat jim

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Tripel water profile
« on: January 29, 2018, 11:52:46 PM »
Looking for experienced opinion for water profile on a Trappist Tripel. So far I'm planning 1.085, 80/20 pils/sugar. 30 cibu from Tett and Hall Mitt. Wy3787.

Not yet able to find a reliable water suggestion

Thanks

Offline Big Monk

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Re: Tripel water profile
« Reply #1 on: January 30, 2018, 12:06:47 AM »
I use enough CaCl2 to hit 40-60 ppm Ca and around 70-86 ppm Cl. I get about 20-30 SO4 from Meta and add NaCl to taste. I use this on my Single, Dubbel, Tripel and Dark Strong. I should add that all four of those beers are Trappist inspired. If I do a straight up homage to Rochefort, Chimay, or Westmalle, I only go after the flavor ions and neglect everything else.

I use distilled as my source. I use that same profile for the five beers I brew; the four listed above and my imperial stout:

Ca: 43-61 ppm   Mg: 0-7 ppm  Na: 0-6 ppm  SO₄: 28-54 ppm  Cl: 76-118 ppm HCO₃: 0 ppm   K: 8 ppm

As an aside, I typically mix in a percentage of Vienna in these types of beers as well.

EDIT: If in doubt, and since you are using 3787, just use the Westmalle profile. They treat thier water minimally for iron reduction so the oft quoted numbers are a good jumping off point. From BLAM:

Ca: 41 ppm  Mg: 8 ppm  Na: 16 ppm  SO₄: 60 ppm  Cl: 26 ppm
« Last Edit: January 30, 2018, 12:05:29 PM by Big Monk »
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Offline klickitat jim

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Re: Tripel water profile
« Reply #2 on: January 30, 2018, 02:32:12 PM »
Great, thanks