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Epiphany Tripel

Pretty basic yet good Tripel recipe, tweaked from a half-dozen batches.
Thanks to Scott Kaczorowski for showing the way.

Brewer: Joel Plutchak Email: plutchak@hotmail.com
Beer: Epiphany Tripel Style: Belgian Tripel
Type: All grain Size: 5 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 24 IBU
OG: 1.090 FG: 1.022
Alcohol: 8.8% v/v (6.9% w/w)
Water: All water charcoal-filtered to remove chlorine/chloramines.
1/2 ml 88% lactic acid added to each of the mash & sparge water.
Grain: 13 lb. Belgian Pilsner
6 oz. Belgian aromatic
6 oz. Belgian Wheat malt
Mash: 75% efficiency
Mash at 150-152F for at least an hour. I've used a Fix-style 40/60/70 mash regimen with this recipe and it didn't seem to make much difference.
Boil: 90 minutes SG 1.070 6.5 gallons
1.5 lb. Cane sugar
1/2 tsp.Irish Moss added last 15 minutes.
Hops: 1.75 oz. Tettnanger (4.5% AA, 60 min.)
0.25 oz. Saaz (3.75% AA, 10 min.)
Yeast: Wyeast 3787, large active starter
Log: Ferment at 65-70 F.
Carbonation: 3/4 cup corn sugar priming.
Tasting: Nice spicy-phenolic aroma and flavors. The yeast strain is key here.

Recipe posted 02/01/02.