Recipe Type: All Grain
Yeast: Wyeast 3787
Yeast Starter: 3000 mL
Batch Size (Gallons): 5.5
Original Gravity: 1.075
Final Gravity: 1.008
IBU: 34.2
Boiling Time (Minutes): 90
Color: 5.0
Primary Fermentation (# of Days & Temp): 14 Days @65F
Additional Fermentation: 60 Days @ 40F
Secondary Fermentation (# of Days & Temp): 14 Days @ 70F

Grain:
13 lbs Pilsen (1.6 SRM) 80.00 %
1 lbs Munich I (7.1 SRM) 6.15 %
4.0 oz Aromatic Malt (20.0 SRM) 1.54 %
2 lbs Candi Sugar, Clear (0.5 SRM) 13.11%

Hops:
1.50 oz EKG[5.10 %] (90 min) (FWH) 23.4 IBU
0.75 oz Tettnang [4.80 %] (45 min) 7.6 IBU
0.50 oz Tettnang [4.80 %] (10 min) 2.3 IBU

Misc:
1.00 gm Grains Of Paradice (Boil 10.0 min)
1.00 gm Corriander (Boil 10.0 min)
5.00 gm Orange Peel, Bitter (Boil 10.0 min)

Mash:
60 min @146.0 F
30 min @ 156.0 F

Notes:
OMG, this one came out wonderful. Dry and spicy. Just the way a Tripel should be. Let this one age 1.5-2 months and give it a little extra carbonation...