Kruemmer Tripel

The recipe was adapted from Ray Daniels' 101 Ideas for Homebrew Fun.
Used 3.3# can of Munton's Wheat LME. Adjusted recipitator to reflect
this.

Brewer:	John Markert		Email:	jmarkert@mi-mls.com
Beer:	Kruemmer Tripel		Style:	Belgian Tripel
Type:	Extract w/grain		Size:	5.25 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	23 IBU
OG:	1.085		FG:	1.013
Alcohol:	9.3% v/v (7.3% w/w)
Water:	Preboiled and cooled 3 gal. carboy water.
Grain:	2 lb. Belgian Pilsner
Steep:	Steep grain in grainbag in 2.5 gal. water until just before boiling.
Boil:	60 minutes	SG 1.149	3 gallons
	6 lb. Light dry malt extract 2 lb. 12 oz. Wheat extract 1 lb. Belgian candi sugar
	1 tsp. Irish Moss for last 15 min. of boil. Dissolved Belgian candy sugar on the side, adding to wort for last 15 min. of boil. Cool hot wort with emersion chiller to temperature to equalize all fluids at 75°.
Hops:	1 oz. Saaz (4.1% AA, 60 min.) 1 oz. Saaz (3.1% AA, 60 min.)
Yeast:	Wyeast 1388 Belgian Strong Ale in 1 quart starter.
Log:	Wrapped fermenter with blanket for first 24 hours to promote esters. Primary fermentation 14 days at 68° in 6.5 gal. glass carboy. Secondary fermentation 14 days at 68° in 5 gal. glass carboy. Tritiary fermentation 9 days at 55° in 5 gal glass carboy. Bottle condition for 14 days at 68°.
Carbonation:	Primed with 1 cup of corn sugar.
Tasting:	The finished product turned out darker than estimated. The 1388 yeast really cooked this baby down. Proceeded with cold tritiary as the airlock on the secondary continued to bubble for 2 weeks. Fruity nose, rummy and clovey palate with nice sweetness; alcohol taste evident. Mellowing noted between primary fermentation and bottling stages. Time will tell how it will taste out of the bottle.

Recipe posted 12/29/00.