St. Mellifera Tripel

This is my first attempt at a Tripel. It is also my first use of
the "Fix" 40/60/70 mashing regimen, and doing infusion mashing
rather than strictly direct-heat temperature stepping.

Brewer: Joel Plutchak Email: plutchak@uiuc.edu
Beer: St. Mellifera Tripel Style: Belgian Tripel
Type: All grain Size: 4.5 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 25 IBU
OG: 1.088 FG: 1.022
Alcohol: 8.5% v/v (6.7% w/w)
Water: 1/2 ml 88% lactic acid added to sparge water.
Grain: 12.5 lb. Belgian Pilsner
0.25 lb. Belgian aromatic
0.25 lb. Wheat malt
Mash: 68% efficiency
Modified 50/60/70 mash schedule.
Hold at 104°F for 20 minutes. Boiling water infusion to reach 140°F;
hold for 30 minutes. Infusion plus direct heat to reach 158°F;
hold for 30 minutes. 10 minute application of direct heat to
reach 170°F; hold for 5 minutes.
Boil: 90 minutes SG 1.061 6.5 gallons
1.0 lb. Cane sugar
0.5 lb. Honey
1/2 tsp. Irish Moss added at 75 minutes.
Hops: 1.5 oz. Tettnanger (4.5% AA, 60 min.)
0.25 oz. Saaz (3.75% AA, 10 min.)
Yeast: Wyeast 3787, large starter
Log: Brewed summer 1998. Fermentation temperature 68-70° F.
Carbonation: 2/3 cup corn sugar priming.
Tasting: Nice spicy-phenolic aroma and flavors. A little too sweet,
but otherwise very good. Took Best of Show at a small
competition. I'll be brewing this one again, but may just
go with an extra 1/2 lb cane sugar in place of the honey,
and just do a straight single-temp infusion mash.

Recipe posted 01/26/99.