Triple Dark

This will be the darkest trip of all the dark trips. DDD.

Plan to age at least 3 years.

Brewer:	Handsome Bill Ditty		Email:	-
Beer:	Triple Dark		Style:	Belgian Tripel
Type:	Extract w/grain		Size:	5 gallons
Color:	488 HCU		Bitterness:	21 IBU
OG:	1.093		FG:	1.016
Alcohol:	9.9% v/v (7.8% w/w)
Water:	Well water from the deepest darkest well filtered through 9 pounds of the darkest charcoal made from wood cut in the black forest at midnight.
Grain:	1 lb. Chocolate 325-375L Breiss 8 oz. British crystal 135-165L 1 lb. Belgian chocolate 2 lb. British black patent
Steep:	Steeped at 162 for 36 minutes at midnight.
Boil:	60 minutes	SG 1.116	4 gallons
	6 lb. Dark dry malt extract 3 lb. Brown sugar
	1/2 tsp. Irish moss added 10 min before the end of boil.
Hops:	1 oz. Hallertauer (4.2% AA, 60 min.) 1 oz. Styrian Goldings (4.2% AA, 45 min.) 1 oz. Saaz (3.75% AA, 30 min.) 1 oz. Cascade (aroma)
Yeast:	Wild yeast cultivated at night in the black forest, raised on dark DME and molasses for 9 days. Also, Wyeast 3787
Log:	primary: 10 days seconday: 8 days barrel aged: 3 years
Carbonation:	primed with black strap molasses

Recipe posted 03/08/14.