Dog Days Tripel

Named for the Dog Days of summer here in southeast Virginia.

Brewer:	Alex Baillieul		Email:	baillieul@cox.net
Beer:	Dog Days Tripel		Style:	Belgian Tripel
Type:	All grain		Size:	5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	26 IBU
OG:	1.094		FG:	1.016
Alcohol:	10.1% v/v (7.9% w/w)
Water:	Charcoal filtered
Grain:	12 lb. German Pilsner 1 lb. Dextrine malt (Cara-Pils)
Mash:	70% efficiency
	Mashed at 152° for 90 minutes (4 gallons). Sparged with 168° water (2.5 gallons).
Boil:	75 minutes	SG 1.073	6.5 gallons
	1 lb. Belgian candi sugar 2 lb. Honey
	Coriander, orange peel and ginger root (1 oz each) and irish moss at 15 minutes from end.
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) 1 oz. Hallertauer (4.25% AA, 30 min.) .5 oz. Saaz (3.75% AA, 15 min.) .5 oz. Saaz (aroma)
Yeast:	Chill to 70° F with wort chiller. Pitch White Labs Abbey Ale Yeast, WLP 530. Very vigorous fermentation. lew the top off of my fermenter.
Log:	Ferment at 68-70° F. One week primaary, three weeks secondary.
Carbonation:	2.1 volumes	Corn Sugar: 3.40 oz. for 5 gallons @ 70°F
	Pitch new yeast at bottling (residue from Sierra Nevada Pale Ale bottle) to aid bottle conditioning. This was done only as the beer had clarified to such an extent that I was worried about not having viable yeast left to carbonate.
Tasting:	Tastes outstanding at bottling. Nice spices and excellent color.

Recipe posted 10/04/03.