Conspiracy Theory Abbey Ale

This Brew was inspired by a friend who was WAY too into "Conspiracies". I took elements of 3 or 4 different recipes & threw in a few of my own. This is the second version of the recipe, the 1st was extract only, and I slightly altered the amounts of spices.

Brewer:	Twelve Steppe		Email:	jayelisea94@hotmail.com
Beer:	Conspiracy Theory Abbey Ale		Style:	Belgian Tripel
Type:	Extract w/grain		Size:	5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	20 IBU
OG:	1.094		FG:	1.020
Alcohol:	9.6% v/v (7.5% w/w)
Water:	We used bottled spring water.
Grain:	1 lb. Wheat malt .5 lb. Belgian aromatic .5 lb. Belgian CaraMunich
Steep:	Braught temp up slowly to 160, then steep for 30 min. at 160, sparge grains with hot water.
Boil:	60 minutes	SG 1.157	3 gallons
	6.6 lb. Light malt extract 1.5 lb. Light dry malt extract 1 lb. Belgian candi sugar 2 lb. Honey 2 oz. ginger .5 oz. cloves 1.5 oz. coriander 1 oz. dried orange peel-bitter .5 oz. dried orange peel-sweet
	I devided my spices up in 2 or 3 grain bags and added at different times during end of boil. Last 15 min. last 5 min.
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) 1.5 oz. Styrian Goldings (5.5% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 15 min.) .5 oz. Styrian Goldings (5.5% AA, 15 min.) .5 oz. Hallertauer (aroma)
Yeast:	used Wyeast Trappist High Gravity 3787, pitched a second yeast 3 or 4 days before bottling.
Log:	Primary fermentation for a week and a half,Dry Hopped in secondary, secondary fermentation for 4 weeks. Bottled and conditioned for 2 months, but hold onto longer if you can, 6 months or a year is better!
Carbonation:	2.4 volumes	Dried Malt Extract: 6.17 oz. for 4.25 gallons @ 70°F
	I actually used part DME and part Belgian Candi Sugar for priming.
Tasting:	We brewed this one twice with some changes between batches, both were very good and were recieved with RAVE reviews!! We will brew this again sometime, probably cut the Clove in half, may add another spice or TWO? Possibly could dry hop with Coriander.

Recipe posted 12/13/08.