Tripel Number Two

This is the second tripel I plan to make. The first was great, but was
too dark and had too much crystal malt. I am also replacing the honey
with candi sugar since the small amount didnt really add much character
and made it hazy. I also plan to use the new wyeast trappist high gravity
which is rumored to be westmalle. I love westmalle tripel. The 1214 is a
decent yeast, but the fruitiness has declined over time and the phenolic
character has increased.This beer should be great.

Brewer: Christopher McMath Email: mcmath@colorado.edu
Beer: Tripel Number Two Style: Belgian Tripel
Type: All grain Size: 5 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 34 IBU
OG: 1.079 FG: 1.018
Alcohol: 7.8% v/v (6.2% w/w)
Water: 10 gallons of medium hardness declorinated water.
Grain: 10 lb. Belgian Pilsner
1 lb. Wheat malt
1 lb. Belgian Munich
.5 lb. Belgian CaraVienne
Mash: 75% efficiency
step infusion mash:

122: 30 min
135: 20 min
154: 70 min
170: 290 min

sparge with 5 gallons of 175 degree water over 1 hour.
Boil: 90 minutes SG 1.066 6 gallons
1 lb. Belgian candi sugar
Irish moss last 20 min.
Hops: .75 oz. Saaz (3.75% AA, 90 min.)
1 oz. Styrian Goldings (5.5% AA, 90 min.)
.75 oz. Saaz (3.75% AA, 25 min.)
.5 oz. Saaz (aroma)
Yeast: Wyeast 3787, trappist high gravity, 1/2 gallon starter.
Log: Primary ferment at 65 degrees for three weeks, followed by a two week
secondary ferment. Bottle condition with fresh yeast. Warm age for six
weeks, then cold condition for one month.
Carbonation: Bottle with 1 cup of corn sugar to achieve the high carbonation typical
of tripels.
Tasting: Not brewed yet. Will update later.

Recipe posted 03/30/98.