Tripel Number Two

This is the second tripel I plan to make. The first was great, but was
too dark and had too much crystal malt. I am also replacing the honey
with candi sugar since the small amount didnt really add much character
and made it hazy. I also plan to use the new wyeast trappist high gravity
which is rumored to be westmalle. I love westmalle tripel. The 1214 is a
decent yeast, but the fruitiness has declined over time and the phenolic
character has increased.This beer should be great.

Brewer:	Christopher McMath		Email:	mcmath@colorado.edu
Beer:	Tripel Number Two		Style:	Belgian Tripel
Type:	All grain		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	34 IBU
OG:	1.079		FG:	1.018
Alcohol:	7.8% v/v (6.2% w/w)
Water:	10 gallons of medium hardness declorinated water.
Grain:	10 lb. Belgian Pilsner 1 lb. Wheat malt 1 lb. Belgian Munich .5 lb. Belgian CaraVienne
Mash:	75% efficiency
	step infusion mash: 122: 30 min 135: 20 min 154: 70 min 170: 290 min sparge with 5 gallons of 175 degree water over 1 hour.
Boil:	90 minutes	SG 1.066	6 gallons
	1 lb. Belgian candi sugar
	Irish moss last 20 min.
Hops:	.75 oz. Saaz (3.75% AA, 90 min.) 1 oz. Styrian Goldings (5.5% AA, 90 min.) .75 oz. Saaz (3.75% AA, 25 min.) .5 oz. Saaz (aroma)
Yeast:	Wyeast 3787, trappist high gravity, 1/2 gallon starter.
Log:	Primary ferment at 65 degrees for three weeks, followed by a two week secondary ferment. Bottle condition with fresh yeast. Warm age for six weeks, then cold condition for one month.
Carbonation:	Bottle with 1 cup of corn sugar to achieve the high carbonation typical of tripels.
Tasting:	Not brewed yet. Will update later.

Recipe posted 03/30/98.