Monk's Fist Belgian Tripel

I wanted to make a nice Belgian Tripel to warm up to next to the fire on a bitter winter night. At almost 9% alcohol content, this should do nicely.

Brewer:	Useful Idiot Brewing Co.		Email:	-
Beer:	Monk's Fist Belgian Tripel		Style:	Belgian Tripel
Type:	Extract w/grain		Size:	5.1 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	14 IBU
OG:	1.083		FG:	1.020
Alcohol:	8.2% v/v (6.4% w/w)
Water:	I think our local water is great and use it in all of my beers - unfiltered.
Grain:	1 lb. Dextrine malt (Cara-Pils)
Steep:	I bagged my grains and rant them in the base boil water cold, and then brought them up to 150° and let them steep for about 1/2 hour. Then I pulled the bag, drained it.... and tossed it into my garden.
Boil:	65 minutes	SG 1.142	3 gallons
	9.9 lb. Light malt extract 1 lb. Belgian candi sugar
	My boil was staged out. After I pulled the steeping grains, I rapidly brought it up to boil and added the hops and 1 can of malt reserving the other 2. After 15 min of boil I added the hops and let them get rolling. When the Boil time hit 45 min I added the Belgian Candy Sugar and Irish Moss. Once more I let it hit a boil, and then added the last 2 cans of extract. Once it came to a boil again (8 Min) I let it roll for a bit, and killed the boil at just over an hour giving the last bit of extract enough time to pasturize. I didn't want to boil ALL of the extract the whole hour, as I want to maintain its integrity and not kill it.
Hops:	1 oz. Bullion (9.1% AA, 45 min.)
Yeast:	I used the Fermentis Safbrew T-58 as my yeast. I only used 1 pack but in looking back, probably should have pitched 2. I rehydrated in warm water with an erlyenmeyer flask (I love that word!) and followed the directions from the Fermentis site. Yeast pitched at 76 degrees. http://www.fermentis.com/FO/EN/pdf/SafbrewT-58.pdf
Log:	Plan is to primary ferment for min 4 weeks - monitor the gravity, and then xfer to a secondary. I anticipate at least 2 months with this beer before bottling.

Recipe posted 11/02/08.