Winter Tripel

This recipe was designed as a clone of Westmalle.

Brewer:	Bill Maynard		Email:	walry@juno.com
Beer:	Winter Tripel		Style:	Belgian Tripel
Type:	All grain		Size:	6.6 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	24 IBU
OG:	1.077		FG:	1.010
Alcohol:	8.6% v/v (6.8% w/w)
Water:	Gypsum added to soft water. Also one drop of lactic acid per gal. of sparge water.
Grain:	12.25 lb. German Pilsner
Mash:	86% efficiency
	Triple decoction.
Boil:	90 minutes	SG 1.063	8 gallons
	2.85 lb. Belgian candi sugar
	Candi sugar was added 45 minutes into the boil. The gravity prior to the boil was right on the money (1.050). However the o.g. for 6.5 gal. ended up being 1.076. I'm guessing that I didn't have exactly three pounds of candi. Also the extract points are probably closer to 40 for candi sugar.
Hops:	1.01 oz. Styrian Goldings (6.8% AA, 60 min.) 0.70 oz. Hallertauer (4.5% AA, 15 min.) 0.80 oz. Tettnanger (4.2% AA, 15 min.) 1 oz. Saaz (aroma)
Yeast:	WYeast 3787. Several starters made.
Log:	Brewed this recipe on Feb. 18, 2002. Fermented at 68 for two weeks. Five weeks in secondary at 62. Bottled on April 9th 2002.
Carbonation:	2.4 volumes	Corn Sugar: 4.13 oz. for 5 gallons @ 68°F
	Extra 3787 needed for carbonation.
Tasting:	I tasted this beer after three weeks in the bottle. The texture was on the thin side. This was probably due to the large amount of candi sugar combined with the mash schedule. Next time I will mash at a higher temp. I will also add enough grain to raise the gravity ten points. This will thicken the mouthfeel and give the beer more of the richness that would be close to the original Westmalle. The taste was crisp (thank God!) It also showed no signs of bananas. The hot alcohol taste was there which is ok since it is supposed to be a 9% beer. As for the hops, the aroma was of Saaz and the balance of bitterness to flavor was perfect. The beer was actually sort of delicate. If you are going for the taste of a strong tripel disregard my recipe that was posted from last year. This is the better one. Nearly perfect.

Recipe posted 06/01/02.