Second time with this style. They altered their recipe a little. I’m following it exactly instead of trying to jack the ABV with more candi sugar.
Belgian Tripel (second batch)
Extract kit from Northern Homebrewer, Milwaukee, WI
Target OG: 1.076
Malt 1: 9.5 lbs. Gold LME (60 mins)
Grain 1: .5 lb Belgian Caramel Pils
Hop 1: 1 oz Pearl (60 min)
Hop 1: 1 oz Saaz (1 min)
Yeast: 3787 Trappist High Gravity w/ decanted starter (70° for a week raised to 75° for a week)
Adjunct 1: 1 lbs Belgian candy sugar (60 mins)
Boiling Schedule:
Bring 2.5 gallons of water to a boil. Steep grains at 155°F for 30 minutes. Bring to a boil. Remove water from heat and mix candy sugar, LME until dissolved @ 60 minutes. Bring water back to a boil and add Hop 1 @ 60 minutes. With 1 minutes left add Hop 2. Added Irish Moss with 15 minutes left in the boil.
Notes:
Used a 48 hour starter. Used a brew belt for a week. Primary temps were around 68. I’ll leave in the primary for about 3-4 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. I’ll leave in secondary for about 2 months. Bottle with 6 oz of corn sugar. Bottle condition for up to 2 weeks. I plan on aging this one a long time. OG was 1.071.
