Triple (Grain) Tripel (partigyle style)

This is inspired by the Karmeliet Tripel, but is not a true attempt at cloning it. If it works out that way, though, I'm not going to complain.

Brewer:	Andrew Holm		Email:	-
Beer:	Triple (Grain) Tripel (partigyle style)		Style:	Belgian Tripel
Type:	All grain		Size:	8 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	9 IBU
OG:	1.053		FG:	1.020
Alcohol:	4.2% v/v (3.3% w/w)
Water:	Moderately hard
Grain:	5 lb. American 2-row 5 lb. Wheat malt .25 lb. Belgian Special B 42 oz. Rolled oats
Mash:	90% efficiency
	60 minutes at 150° Mashout at 170° (ADD RICE HULLS!) Drain off 3 gallons of wort. Add enough COLD water to the tun to stabilize the mash back at 150° Cap the mash with 1 lb. of malt, rest for about 60 minutes Mash out at 170° Sparge the second runnings when the first runnings are boiling away.
Boil:	90 minutes	SG 1.047	9 gallons
	I boil the first runnings on the stove top in a 16 qt pot, the second runnings in the 1/2 barrel on the propane burner. FIRST RUNNINGS schedule (90 minute total): add water to bring volume to 3.25 gallons add honey to bring SG to 1.078 0 min: 1/2 oz Cascade 75 min: 1/2 oz Hallertauer 90 minutes: 1 oz ground coriander; 1/2 oz orange peel; a few grinds of black pepper SECOND RUNNINGS schedule (60 minutes total): add water to bring volume to 6.5 gallons add honey to bring SG to 1.040 0 min: 1/2 oz Cascade 45 min: 1/2 oz Cascade 60 min: 1 oz ground coriander; 1/2 oz orange peel; a few grinds of black pepper; a sachet or two (cut open) of chamomile tea (check the ingredients carefully)
Hops:	.5 oz. Cascade (6% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 15 min.)
Yeast:	FIRST RUNNINGS: yeast cultured from the bottom of a Karmeliet Tripel bottle OR something Belgian (w/o brett) that will tolerate 8-9% abv SECOND RUNNINGS: something with Belgian fruity/spicy quailities

Recipe posted 11/03/06.