Saturday, September 19, 2009

Batch 7 (b): III Tripel

Mash:
14 lb. Belgian Pilsner
0.25 lb. Belgian aromatic
0.5 lb. Dextrine malt (Cara-Pils)
155 degrees for 1 hour


Boil:
2 lb. Belgian candi sugar
1 tsp Irish Moss (10 min)
4 oz Malto Dextrine

Hops:
1 oz. Amarillo (8.6% AA, 60 min.)
0.5 oz. Styrian Goldings (1.9% AA, 10 min.)

Pitch With:
2 packs Wyeast 3787 Trappist

OG: 1.072
FG: 1.008
ABV: 8.4%

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