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Carribean Tripel Dagger

An excellent Tripel, the addition of Coconut extract to give it that feel of the tropics

Brewer: Gargoyle Email: gargoyle.one@gmail.com
Beer: Carribean Tripel Dagger Style: Belgian Tripel
Type: Extract w/grain Size: 5 gallons
Color:
5 HCU (~4 SRM)
Bitterness: 24 IBU
OG: 1.077 FG: 1.000
Alcohol: 10.0% v/v (7.8% w/w)
Water: Phoenix Tap Water (Extremely HARD)
Grain: 1 lb. 8 oz. Belgian Pilsner
Steep: Steep grains till water reaches 180, allow grain bag to drain but DO not compress
Boil: 60 minutes SG 1.060 6.5 gallons
3 lb. Light dry malt extract
5 lb. Cane sugar
Whirfloc at 50 minutes
Hops: 2 oz. Saaz (3.75% AA, 60 min.)
1 oz. Willamette (aroma)
Yeast: WLP 515/530
Log: Pitch @ 75 for 7 days, move to secondary fermenter add 4 crushed tablets of "Beano", after moving to secondary wait three days then add 1 cup bloomed Gelatin for fining. Secondary should sit for 7 days. Bottle and rest for at least 6 weeks.
Carbonation: 2oz of Cane Sugar for carbonation, and 4oz pure coconut extract for that tropic's taste.
Tasting: Have yet to add the coconut extract, but as soon as I find some "pure" extract I will.

Recipe posted 12/02/07.