Tripel Trouble

Brewer:	Don Van		Email:	don.vanvalkenburg@gmail.com
Beer:	Tripel Trouble		Style:	Belgian Tripel
Type:	All grain		Size:	9 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	22 IBU
OG:	1.092		FG:	1.020
Alcohol:	9.3% v/v (7.3% w/w)
Water:	Well water, medium hardness
Grain:	12 lb. American 2-row 1 lb. Belgian pale 9 lb. British pale 1 lb. Wheat malt 1 lb. Belgian aromatic
Mash:	72% efficiency
	Mash-in at 150f, temp drop to abt. 138F. Hold this for 20min; then add heat (burner under mash tun). Bring mash temp up to 155F, while circulating . Mash-out at 160F+
Boil:	80 minutes	SG 1.075	11 gallons
	4 lb. Belgian candi sugar
	Breakbrite used at beginning of boil. Where I listed candy sugar, I actually used store brand white sugar. Beet sugar is the same as white (clear)"Belgium candi sugar. Many store brands don't list the source, ie; beet or cane, Spreckels Sugar is beet sugar.
Hops:	2 oz. Willamette (5% AA, 60 min.) 2 oz. Mt. Hood (4.5% AA, 15 min.)
Yeast:	WL Bastagone I obtained this yeast from Orval while in Belgium. Sample was sent to White Labs and is now available as Bastagone. It is Orval's primary fermentation yeast. It is believed they also introduce a Bret at some point in fermentation, and bottle with an different yeast altogether.

Recipe posted 04/15/11.