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Trippin' Into Tripel

A simple triple with a little 2-row added to soften the graininess of the pils malt and a good measure of table sugar to dry things out.

Brewer: Matthew R. Email:
Beer: Trippin' Into Tripel Style: Belgian Tripel
Type: All grain Size: 5.5 gallons
6 HCU (~5 SRM)
Bitterness: 27 IBU
OG: 1.065 FG: 1.008
Alcohol: 7.3% v/v (5.8% w/w)
Water: 90% reverse osmosis water mixed with 10% (relatively hard) tap water.
Grain: 12 oz. Biscuit
11 lb. 4 oz. 2-Row
Mash: 65% efficiency
60 minute single infusion mash in a cooler. Start temp of 150F, ending temp of 146F.
Boil: 60 minutes SG 1.055 6.5 gallons
1.5 lb. Cane sugar
1/2 whirlfloc tab added at 15 minutes, 1/2 tsp yeast nutrient added at 5 minutes.
Hops: .4 oz. Columbus (12.5% AA, 60 min.)
1 oz. Kent Goldings (4% AA, 15 min.)
Yeast: Wyeast 1214, 1 pint starter (intentionally slightly under-pitched).

Recipe posted 03/14/16.