Martin’s Challenge: https://www.youtube.com/watch?v=cdALyFOi0eU
Part 1: Stealing La Fin yeast: https://youtu.be/Rdx0_0nv42I
Equipment:
Brewbuilt fermenter: https://bit.ly/3jgPMd6
Brew built lineup https://bit.ly/3ftOGde
Clawhammer Supply 240v Electric system: https://bit.ly/3fxmnKO
Blichmann Riptide pump: https://bit.ly/3alWNnO
Monster Mill: https://bit.ly/3aohPlJ
Grain scale: https://bit.ly/2V0tOAO
Hop scale: https://amzn.to/2GgRrzS
Refactometer: https://amzn.to/39Hd45A
Floating Diptube: https://bit.ly/2EC1Qp7
Spunding valve: https://bit.ly/3lB2GFn
Pulley stuff:
Beam & Trolley (The square channel & the thing that slides): https://amzn.to/3jniTeU
Block and Tackle (the thing that takes all the weight): https://amzn.to/3jkfu0v
Swing Side Pulley (on the wall): https://amzn.to/3xnDdle
Yeast Equipment:
Hudson sprayer for sanitizer: https://amzn.to/2RY1Fbw
Stirplate: https://amzn.to/3hXpahu
Stir bars: https://amzn.to/3lM28LP
Erlenmeyer Flask: https://amzn.to/3hXBqyq
Dried Malt Extract (DME): https://bit.ly/3ihlBDh
Yeast Nutrient: https://bit.ly/39SBV8F
Brewfather App: https://bit.ly/38JXW7t
Recipe: https://share.brewfather.app/MW0m9DjGa4MqdX
Belgian Tripel La fin (metric below)
Belgian Tripel
8.7% / 19.1 °P
Recipe by
Flora Brewing
All Grain
BIAB (No sparge)
75% efficiency
Batch Volume: 10 gal
Boil Time: 60 min
Mash Water: 12.75 gal
Total Water: 12.75 gal
Boil Volume: 11.08 gal
Pre-Boil Gravity: 1.062
Vitals
Original Gravity: 1.079
Final Gravity: 1.013
IBU (Tinseth): 23
BU/GU: 0.29
Colour: 5 SRM
Mash
Temperature — 130 °F — 10 min
Temperature — 145 °F — 20 min
Temperature — 155 °F — 10 min
Temperature — 168 °F — 10 min
Malts (23 lb 8 oz)
22 lb (80%) — Briess Pilsen Malt — Grain — 1.2 °L
1 lb 8 oz (5.5%) — Briess Caramel Malt — Grain — 15.3 °L
Other (4 lb)
4 lb (14.6%) — Candi Sugar, Clear — Sugar — 0.9 °L
Hops (6 oz)
3 oz (20 IBU) — Hallertauer Mittelfrueh 4% — Boil — 60 min
3 oz (3 IBU) — Saaz 3.2% — Boil — 5 min
Yeast
142.2 oz — la fin du monde harvested yeast 75%
Fermentation
Primary — 75 °F — 10 PSI — 7 days
Carbonation: 2.4 CO2-vol
METRIC
Belgian Tripel La fin
Belgian Tripel
8.7% / 19.1 °P
Recipe by
Flora Brewing
All Grain
BIAB (No sparge)
75% efficiency
Batch Volume: 37.85 L
Boil Time: 60 min
Mash Water: 48.26 L
Total Water: 48.26 L
Boil Volume: 41.95 L
Pre-Boil Gravity: 1.062
Vitals
Original Gravity: 1.079
Final Gravity: 1.013
IBU (Tinseth): 23
BU/GU: 0.29
Colour: 9.9 EBC
Mash
Temperature — 54.4 °C — 10 min
Temperature — 62.8 °C — 20 min
Temperature — 68.3 °C — 10 min
Temperature — 75.6 °C — 10 min
Malts (10.659 kg)
9.979 kg (80%) — Briess Pilsen Malt — Grain — 1.8 EBC
680 g (5.5%) — Briess Caramel Malt — Grain — 39.5 EBC
Other (1.814 kg)
1.814 kg (14.6%) — Candi Sugar, Clear — Sugar — 1 EBC
Hops (170.1 g)
85 g (20 IBU) — Hallertauer Mittelfrueh 4% — Boil — 60 min
85 g (3 IBU) — Saaz 3.2% — Boil — 5 min
Yeast
142.2 oz — la fin du monde harvested yeast 75%
Fermentation
Primary — 23.9 °C — 0.69 Bar — 7 days
Carbonation: 2.4 CO2-vol