Apple Orchard `Tripel'

This is an EASY Belgian tripel recipe that produced a well-balanced beer the first time. Later batches might add a touch more finishing hops, but use your own discretion!

Brewer:	Mike Saunders		Email:	MikeSaun@aol.com
Beer:	Apple Orchard `Tripel'		Style:	Belgian strong ale
Type:	All grain		Size:	11 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	22 IBU
OG:	1.084		FG:	1.020
Alcohol:	8.3% v/v (6.5% w/w)
Grain:	22 lb. Belgian Pilsner 2 lb. Belgian Munich .5 lb. Belgian aromatic .5 lb. Belgian CaraVienne
Mash:	80% efficiency
	Mash at 155 degrees for 2 hours
Boil:	60 minutes	SG 1.077	12 gallons
	4 lb. ``Candi'' sugar
	Two tsp. Irish moss added 15 minutes before end of boil to aid clarification.
Hops:	1.0 oz. Styrian Goldings (5.5% AA, 60 min.) 1.0 oz. Styrian Goldings (5.5% AA, 45 min.) 1.0 oz. Styrian Goldings (5.5% AA, 30 min.) .5 oz. Sweet orange peel (30 min.) 1.0 oz. Styrian Goldings (5.5% AA, 15 min.) .5 oz. Sweet orange peel (15 min.) 1.5 oz. Kent Goldings (aroma) 1.5 oz. Whole coriander seed (aroma)
Yeast:	Pitched 1/2 gallon starter of Belgian ale yeast
Log:	Primary fermentation: 10 days at 70 degrees. Secondary fermentation: three weeks at 70 degrees.
Carbonation:	Primed with 1 cup corn sugar per 5 gal
Tasting:	First tasted two weeks after bottling. Citrus and coriander flavors were pronounced. Beer was a little ``green.'' Carbonation was present but mild. Three months after bottling, flavors blended and balanced nicely. Alcohol was evident, but not overly hot. Hops character low, but consistent with the desired style. Future batches might have a slightly higher O.G. and slightly more hop character (maybe more finishing hops) for additional aroma and flavor.

Recipe posted 08/14/97.