Hop-it Trippel

A simple recipe that turns out great results. Modelled after Urthel Hop-it, but it works very well as a Trippel, with a little more hops perhaps. This recipe has worked its way into my regular line-up

Brewer:	Don Blake		Email:	dontblake@hotmail.com
Beer:	Hop-it Trippel		Style:	Belgian Tripel
Type:	Extract		Size:	5.25 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	47 IBU
OG:	1.070		FG:	1.012
Alcohol:	7.4% v/v (5.8% w/w)
Water:	add 1t each of CaCO3 and Gypsum
Boil:	60 minutes	SG 1.056	6.5 gallons
	8 lb. Light malt extract 1 lb. 8 oz. Cane sugar
	1t Irish Moss
Hops:	20g Amarillo (9.2% AA, 60 min.) 15g Chinook (12% AA, 45 min.) 25g Cascade (6% AA, 15 min.) 15g Sweet Orange (15 min.)
Yeast:	White Labs WLP500, but any Belgian yeast like Wyeast 1214 should work fine
Carbonation:	Force carbonate in Keg at 30 PSI for a couple days, then have at it.
Tasting:	This recipe yields a surprisingly light (color wise) trippel. The longer it's aged (preferably cool), the clearer it will get. I typically do a secondary for a week in glass, then keg and let it sit for a while to settle out.

Recipe posted 01/27/07.