2nd Tripel

I'll brew this in a week or two. I'll update the recipe with tasting notes when the time comes. Note: actual IBUs are 40 since the candi sugar is added at flameout.

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	2nd Tripel		Style:	Belgian Tripel
Type:	All grain		Size:	5.5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	36 IBU
OG:	1.077		FG:	1.010
Alcohol:	8.6% v/v (6.7% w/w)
Water:	Reverse osmosis municipal water, pH corrected with minimal carbonates.
Grain:	3 lb. Belgian pale 8 lb. Belgian Pilsner 1 lb. German Light Munich .5 lb. Dextrine malt (Cara-Pils) .5 lb. Flaked wheat .25 lb. Belgian aromatic
Mash:	70% efficiency
	Single infusion, 75 minutes, 150*F. Mashout, 10 minutes, 168*F.
Boil:	60 minutes	SG 1.056	7.5 gallons
	1.75 lb. Light Homemade Belgian candi sugar
	Wirfloc tablet and 1/2 tsp of yeast nutrient added at 5 minutes. Zest of 1.5 oranges and .25 oz crushed coriander added at flameout.
Hops:	1.25 oz. Styrian Goldings (5.5% AA, 60 min.) 1 oz. Saaz (3.75% AA, 20 min.) 1 oz. Saaz (3.75% AA, 15 min.)
Yeast:	WLP550 yeast cake from three week old Belgian pale ale, aerated via hepa filter/aquarium pump/SS diffusion stone for 10 minutes before pitching, for 10 minutes 24 hrs after pitching, and for 5 minutes 48 hrs after pitching.

Recipe posted 01/29/10.