St. Mellifera Tripel

This is my first attempt at a Tripel. It is also my first use of
the "Fix" 40/60/70 mashing regimen, and doing infusion mashing
rather than strictly direct-heat temperature stepping.

Brewer:	Joel Plutchak		Email:	plutchak@uiuc.edu
Beer:	St. Mellifera Tripel		Style:	Belgian Tripel
Type:	All grain		Size:	4.5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	25 IBU
OG:	1.088		FG:	1.022
Alcohol:	8.5% v/v (6.7% w/w)
Water:	1/2 ml 88% lactic acid added to sparge water.
Grain:	12.5 lb. Belgian Pilsner 0.25 lb. Belgian aromatic 0.25 lb. Wheat malt
Mash:	68% efficiency
	Modified 50/60/70 mash schedule. Hold at 104°F for 20 minutes. Boiling water infusion to reach 140°F; hold for 30 minutes. Infusion plus direct heat to reach 158°F; hold for 30 minutes. 10 minute application of direct heat to reach 170°F; hold for 5 minutes.
Boil:	90 minutes	SG 1.061	6.5 gallons
	1.0 lb. Cane sugar 0.5 lb. Honey
	1/2 tsp. Irish Moss added at 75 minutes.
Hops:	1.5 oz. Tettnanger (4.5% AA, 60 min.) 0.25 oz. Saaz (3.75% AA, 10 min.)
Yeast:	Wyeast 3787, large starter
Log:	Brewed summer 1998. Fermentation temperature 68-70° F.
Carbonation:	2/3 cup corn sugar priming.
Tasting:	Nice spicy-phenolic aroma and flavors. A little too sweet, but otherwise very good. Took Best of Show at a small competition. I'll be brewing this one again, but may just go with an extra 1/2 lb cane sugar in place of the honey, and just do a straight single-temp infusion mash.

Recipe posted 01/26/99.