Rayface Tripel

A balanced, clean, lightly estery tripel with dangerous drinkability. Has aged very well. Only 7 bottles remain now... : ( Scored a 41 in the 2003 NHC. Bottled October 2002.

Brewer:	Marc Rehfuss		Email:	myr3838@ksu.edu
Beer:	Rayface Tripel		Style:	Belgian Tripel
Type:	All grain		Size:	5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	27 IBU
OG:	1.076		FG:	1.006
Alcohol:	9.0% v/v (7.1% w/w)
Water:	Bottled spring water. No treatment at all.
Grain:	10 lb. Belgian Pilsner .5 lb. Belgian aromatic .5 lb. Weyermann Carafoam
Mash:	71% efficiency
	Mashed at 148 degrees for 90 minutes to facilitate high attenuation.
Boil:	90 minutes	SG 1.054	7 gallons
	2 lb. Belgian candi sugar
Hops:	.5 oz. Perle (10.8% AA, 60 min.) .25 oz. Perle (10.8% AA, 30 min.) 1 oz. Tettnanger (4.5% AA, 15 min.) 1 oz. Tettnanger (aroma)
Yeast:	3000 ml starter of Wyeast 3787 Trappist High Gravity.
Log:	3787 was a slow fermenter. 2 weeks in primary at ~68 degrees. Started up again, slowly, upon racking to secondary. Secondary for about 1 1/2 months.
Carbonation:	4.5 ounces glucose per 5 gallons.
Tasting:	3787 left the beer surprisingly clean, although there's slight banana esters which meld well with equally subtle clove. For a FG of 1.006, there's plenty of body. It's soft on the palate, but the alcohol warmth that surfaces slowly lets you know this is a substantial beer. Next time I'd bump up the fermentation temp by a couple degrees for more "Belgian" character, but this is tasty as is. I'd love to repeat this recipe using the Unibroue yeast strain. Anybody know of a White Labs or Wyeast equivalent available?

Recipe posted 10/17/03.