Epiphany Tripel

Pretty basic yet good Tripel recipe, tweaked from a half-dozen batches.
Thanks to Scott Kaczorowski for showing the way.

Brewer:	Joel Plutchak		Email:	plutchak@hotmail.com
Beer:	Epiphany Tripel		Style:	Belgian Tripel
Type:	All grain		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	24 IBU
OG:	1.090		FG:	1.022
Alcohol:	8.8% v/v (6.9% w/w)
Water:	All water charcoal-filtered to remove chlorine/chloramines. 1/2 ml 88% lactic acid added to each of the mash & sparge water.
Grain:	13 lb. Belgian Pilsner 6 oz. Belgian aromatic 6 oz. Belgian Wheat malt
Mash:	75% efficiency
	Mash at 150-152°F for at least an hour. I've used a Fix-style 40/60/70 mash regimen with this recipe and it didn't seem to make much difference.
Boil:	90 minutes	SG 1.070	6.5 gallons
	1.5 lb. Cane sugar
	1/2 tsp.Irish Moss added last 15 minutes.
Hops:	1.75 oz. Tettnanger (4.5% AA, 60 min.) 0.25 oz. Saaz (3.75% AA, 10 min.)
Yeast:	Wyeast 3787, large active starter
Log:	Ferment at 65-70° F.
Carbonation:	3/4 cup corn sugar priming.
Tasting:	Nice spicy-phenolic aroma and flavors. The yeast strain is key here.

Recipe posted 02/01/02.