Perl Monk Belgian Ale

Brewer:	Peter L. Berghold		Email:	peter@berghold.net
URL:	http://www.berghold.net
Beer:	Perl Monk Belgian Ale		Style:	Belgian Tripel
Type:	All grain		Size:	10 gallons
Color:	17 HCU (~11 SRM)		Bitterness:	25 IBU
OG:	1.084		FG:	1.012
Alcohol:	9.2% v/v (7.3% w/w)
Water:	Brewed using bottled Poland Springs water (5 gallon containers) since I don't trust the local tap water!
Grain:	25 lb. American 2-row 2 lb. Belgian biscuit 2 lb. American crystal 40L
Mash:	70% efficiency
	Mash at 153° mash out at 165°F and sparge with 170°F
Boil:	60 minutes	SG 1.056	15 gallons
	2 lb. Belgian candi sugar
	Add 2 oz of bitter orange peel and 2 oz of dried ginger at the last 15 minutes of boil.
Hops:	3 oz. Saaz (3.75% AA, 60 min.) 2 oz. Saaz (3.75% AA, 15 min.)
Yeast:	Wyeast #1214 started in a starter three days before brewing time. Pitch in two 5 gallon carboys and let ferment until visible fermentation activity ceases.
Carbonation:	Bottle condition with 2 cups of DME boiled prior to introduction. Add chamagne yeast as being bottled. Put in strong bottles for conditioning allowing six weeks before opening the first bottle.

Recipe posted 11/08/05.