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#112 Tripel 2

Brewer: Olde Phenomian Email: wortsbrewing@cyberportal.net
Beer: #112 Tripel 2 Style: Belgian Tripel
Type: All grain Size: 5 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 31 IBU
OG: 1.069 FG: 1.014
Alcohol: 7.0% v/v (5.5% w/w)
Water: Soft water. Sparge treated with 88% lactic acid to 5.2pH.
Grain: 8 lb. 8 oz. DWC Belgian Pilsner
10 oz. Weyermann's German Pilsner
Mash: 68% efficiency
Dough in at 161F for 2-1/2 hour rest at 149F rest in Gott Cooler.
Boil: 90 minutes SG 1.053 6.5 gallons
1 lb. Rice extract
1 lb. 8 oz. Belgian candi sugar
@ 30 min remaining add 1 tsp. Irish Moss, softened in 1 cup
cold water,and add 1/8 tsp licorice extract powder (or 1/2"
licorice stick).
Hops: 1.5 oz. Hallertauer Mittelfruh (3.7% AA, 90 min.)
.5 oz. Styrian Goldings (4.7% AA, 90 min.)
.5 oz. Czech Saaz (aroma)
Log: YCKC A73 Affligen from slant. 1 day in cold-break carboy; 16 days
in primary @ 71F; 6 days @ 71F followed by 16 days @ 60 - 64F.
Carbonation: Keg with 1/4 cup corn sugar, let set @ 71F for one week then move to cold
storage ~50F; dispense with 7# CO2.
Tasting: 4 months after kegging still drinking from the keg... Nice lacey
foam; head lasts right to the bottom of the glass.

Recipe posted 02/06/98.