Abbey Tripel Orange

This is a strong Tripel with a sweet finish, as it has both Belgian Candy and Honey, along with the zest from three fresh oranges.

Brewer:	Gary Slafka		Email:	gtslafka@comcast.net
Beer:	Abbey Tripel Orange		Style:	Belgian Tripel
Type:	Extract w/grain		Size:	5 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	12 IBU
OG:	1.088		FG:	1.020
Alcohol:	8.8% v/v (6.9% w/w)
Grain:	4 oz. Belgian aromatic 4 oz. Dextrine malt (Cara-Pils) 8 oz. Maltodextrin
Steep:	Mashed grains with 1 1/2 quarts water at 168° for 30 minutes, then rinsed with 3 quarts of water at 170°
Boil:	60 minutes	SG 1.126	3.5 gallons
	7 lb. Light dry malt extract 1.5 lb. Belgian candi sugar 11 oz. Honey
	Added all DME and LME at end of boil, plus the natural orange zest from three fresh oranges. Then let all this steep for 15 minutes. Next time I may try adding the DME for the last 10-15 minutes of the boil to have it "melt" in quicker.
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	White Labs Trappist Style Ale WLB 500
Log:	09/13/10 Brewed 09/28/10 Second Fermentation 10/09/10 Bottled 20 16 oz and 23 12 oz bottles, totaling 596 ounces Actual Gravities were 1090 and 1020 for a 9.0% ABV
Carbonation:	5 oz priming sugar
Tasting:	This is a strong malty tripel with a nice sweet finish due to the belgian candy and honey. Although strong with alcohol, I think the sweetness of the finish balances it out nicely! This beer will warm you up on a chilly winter evening.

Recipe posted 03/05/11.