Original Sin Tripel

This is the Savannah Brewers League Group Brew Recipe (all-grain version) for 2006. Twelve individual batches were combined and then barrel-aged in an Apple Jack brandy barrel after secondary fermentation.

Brewer:	ChriSto		Email:	-
Beer:	Original Sin Tripel		Style:	Belgian Tripel
Type:	All grain		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	31 IBU
OG:	1.083		FG:	1.018
Alcohol:	8.4% v/v (6.6% w/w)
Water:	Savannah tap - no additions necessary. Pre-boil/filter recommended to remove chlorine.
Grain:	10 lb. Belgian Pilsner 1 lb. Wheat malt 8 oz. Belgian aromatic 4 oz. Flaked oats
Mash:	75% efficiency
	Step mash at 120° for 15 minutes. Raise to 151° and hold for 1 hour.
Boil:	60 minutes	SG 1.069	6 gallons
	1 lb. Belgian candi sugar 1 lb. Light dry malt extract
	Collect 6 gallons of wort. Add DME and candi sugar. Bring to boil and add first hops. At 30 minutes, add flavor hops. At 15 minutes, add last hops and 1 oz. Irish Moss. For an Extract w/ Grain version, delete 9 lbs of Pilsner malt and 1/2 the Belgian Aromatic and steep remainder for 45 minutes at 150°. Use 7.5 lbs extra light DME.
Hops:	1.5 oz. Saaz (3.75% AA, 60 min.) 1 oz. Hallertauer Hersbrucker (5% AA, 30 min.) .5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	WLP510 Bastogne. Make a starter 1-2 days prior using provided yeast vial. Cool wort to 80°, aerate well and pitch yeast slurry.
Log:	Primary ferment for 14 days at 68°. Very slow working yeast. Rack to secondary and ferment for a minimum of 14 more days. Racked to apple brandy barrel (twelve 5-gallon batches mixed together) for 12 months.
Carbonation:	2.2 volumes	Keg: 9.0 psi @ 40°F
Tasting:	Pulled off 10 gallons at 4 months to take to the National Homebrewers Convention. Spicy, sweet with raisin and citrus notes. Slight banana in aroma but not much. Quite chewy - FG is a little higher than expected - will probably drop after 12 months in the barrel. Based on inebriation level of imbibers, beer is over 10% after aging in barrel. Though a big beer, you just can't quit drinking it. Ah, Original Sin - just can't get enough of it.

Recipe posted 08/08/06.