Trappist Thief Ale

Brewer:	Alex Baillieul		Email:	baillieul@cox.net
Beer:	Trappist Thief Ale		Style:	Belgian Tripel
Type:	Partial mash		Size:	5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	26 IBU
OG:	1.071		FG:	1.020
Alcohol:	6.6% v/v (5.2% w/w)
Grain:	1 lb. Belgian aromatic 1 lb. Belgian CaraVienne
Mash:	60% efficiency
	Mini Mash at 154 F for 1 hour. Sparge with 170 F water, collect for boil.
Boil:	60 minutes	SG 1.102	3.5 gallons
	7 lb. Light malt extract 1 lb. Belgian candi sugar .25 lb. Molasses
	Irish Moss was intended, but I forgot to add it to the boil.
Hops:	1 oz. Tettnanger (5.3% AA, 60 min.) 1 oz. Tettnanger (5.3% AA, 30 min.) .5 oz. Hallertauer Hersbrucker (4.5% AA, 15 min.) .25 oz. Styrian Goldings (4.0% AA, 15 min.) .25 oz. Styrian Goldings (aroma)
Yeast:	Yeast cultured from a bottle of Chimay Cinq Cents. 1-2 quart starter used.
Log:	Put in Priamry for 1 week, secondary for 2 weeks. I don't know if it was the yeast or the starter, but this beer fermented more vigorously than any I have yet done. Added gelatin to the secondary as I forgot the irish moss in the boil.
Carbonation:	2.1 volumes	Corn Sugar: 3.29 oz. for 5 gallons @ 67°F
Tasting:	After three weeks it is very nice. Good malty flavor, very Belgian in character. That yeast is definitely good stuff. It really gives it that phenolic and fruity Belgian taste.

Recipe posted 01/02/03.