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%

Batch 7 - III Tripel

OK so at Meredith's suggestion made a Tripel today - Took this recipe as a start and made a few substitutions/changes.

4 oz Belgian Aromatic Malt
4 oz Carafoam
10.666 lb Pale Malt Extract Liquid
4 oz Malto Dextrin
1 lb Belgian Candi Sugar (brown, not clear)
1.5 oz Styrian Goldings hops (60 min)
0.5 oz Styrian Goldings hops (15 min)
1 tsp Irish Moss (15 min)

Wyeast 3787 Trappist Slap Pack

Wow, that's a lot of LME - I put a bit too much water in to start, and as a result had a whole MESS of boilovers. Oh well, after about 45 minutes it finally settled down - I need to remember that LME adds liquid. Well I am an idiot, but it seemed to turn out OK.

OG: 1.080 (10.5% potential abv)
Brew Day: 6/22/2008

Bottled: 7/21/2008
Bottled at FG 1.020
ABV - 7.875%

Wort tastes good - caramel deliciousness. A little lower alcohol than I'd have thought...

ONWARD!!!