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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: |
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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. |
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| Grain: | 13 lb. Belgian Pilsner 6 oz. Belgian aromatic 6 oz. Belgian Wheat malt |
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| Mash: | 75% efficiency | |||||||
| Mash at 150-152°F 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.) |
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| 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.