#112 Tripel 2

Brewer:	Olde Phenomian		Email:	wortsbrewing@cyberportal.net
Beer:	#112 Tripel 2		Style:	Belgian Tripel
Type:	All grain		Size:	5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	31 IBU
OG:	1.069		FG:	1.014
Alcohol:	7.0% v/v (5.5% w/w)
Water:	Soft water. Sparge treated with 88% lactic acid to 5.2pH.
Grain:	8 lb. 8 oz. DWC Belgian Pilsner 10 oz. Weyermann's German Pilsner
Mash:	68% efficiency
	Dough in at 161°F for 2-1/2 hour rest at 149°F rest in Gott Cooler.
Boil:	90 minutes	SG 1.053	6.5 gallons
	1 lb. Rice extract 1 lb. 8 oz. Belgian candi sugar
	@ 30 min remaining add 1 tsp. Irish Moss, softened in 1 cup cold water,and add 1/8 tsp licorice extract powder (or 1/2" licorice stick).
Hops:	1.5 oz. Hallertauer Mittelfruh (3.7% AA, 90 min.) .5 oz. Styrian Goldings (4.7% AA, 90 min.) .5 oz. Czech Saaz (aroma)
Log:	YCKC A73 Affligen from slant. 1 day in cold-break carboy; 16 days in primary @ 71°F; 6 days @ 71°F followed by 16 days @ 60 - 64°F.
Carbonation:	Keg with 1/4 cup corn sugar, let set @ 71°F for one week then move to cold storage ~50°F; dispense with 7# CO2.
Tasting:	4 months after kegging still drinking from the keg... Nice lacey foam; head lasts right to the bottom of the glass.

Recipe posted 02/06/98.