Golden Triple

Brewer: Steve Jensen Email: sugaree1@mediaone.net
Beer: Golden Triple Style: Belgian Tripel
Type: Partial mash Size: 5.0 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 25 IBU
OG: 1.083 FG: 1.024
Alcohol: 7.7% v/v (6.0% w/w)
Water: Used bottled spring water
Grain: 1 lb. Belgian pale
5 lb. 8 oz. Belgian Pilsner
Mash: 70% efficiency
2 gallons Mashed at 150 - 160 deg for 90 min. Sparged with 2 gallons of 170 deg water.
Boil: 1hr 45min minutes SG 1.104 4 gallons
4 lb. Light dry malt extract
1.5 lb. Belgian candi sugar
Brought up to boil added DME and Saaz, boiled for 45 min. Then took Saaz out and replaced with Styrian hops boiled for 30 min. Took out first dose of Styrian and added 2nd dose of Styrian boiled for 15 min, then added 1 Tsbp of irish moss boiled for 15 min more. Turned off heat and added Cascade leaf hops, steeped for 5 min.
Hops: 1.25 oz. Saaz (3.75% AA, 45 min.)
1.75 oz. Styrian Goldings (5.5% AA, 30 min.)
1.0 oz. Cascade (aroma)
Yeast: 1762 Belgian Abbey II (Wyeast)
Log: Fermented for 9 days @ 65 deg, with air stone in wort. Racked to secondary for 2 - 3 weeks @ 55 deg. Then Bottled.
Carbonation: Used 1 cup corn sugar for priming.

Recipe posted 03/02/01.