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Tripel Recipe Critique

GundyGang1

Apprentice
Joined
May 29, 2015
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Trying to go for a medium bodied, sweet, honey triple with some spice and earth under it...

(3.5 Gallon Batch)
Est. OG 1.081
Est. ABV 9.1


7 lbs 4.0 oz Pilsner (Weyermann)
1 lbs Caravienne Malt
8.0 oz Aromatic Malt
8.0 oz Honey Malt

Mash Steps
150.0 F 90 min
Batch sparge - 168.0

90 min boil
0.60 oz Mt. Hood [6.00 %] - Boil 60.0 min
0.40 oz Tettnang [4.50 %] - Boil 60.0 min
1.00 Whirlfloc Tablet (Boil 15.0 mins)
0.30 oz Hallertauer Mittelfrueh [4.00 %] - Boil 15.0 min
12.0 oz Sugar, Table (Sucrose) [Boil for 15 min]

1.0 pkg Belgian Abbey II (Wyeast Labs #1762)
1.0 pkg Belgian Ale Yeast (Wyeast Labs #1214)
1.0 pkg Trappist High Gravity (Wyeast Labs #3787)
 
Honey malt is very sweet, but if that is the goal........

Wye 1762 is not on their Tripel page, and using three yeasts may get muddy, so I'd drop that one. 

 
I love the Whitle labs wlp 500 monastary (formerly trappist) in strong belgian ales.I make a trappist quad ale with this yeast and the plum notes are amazing.
 
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