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Old 12-10-2007, 04:07 AM   #1
sause
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Join Date: Oct 2004
Location: Menomonee Falls WI
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Default Belgian Tripel (AG)

Recipe Type: All Grain
Yeast: Wyeast 1762 Belgian Abbey II
Yeast Starter: Yeast Cake
Batch Size (Gallons): 5
Original Gravity: 1.075
Final Gravity: 1.015
IBU: 25.7
Boiling Time (Minutes): 60
Color: 6-7 SRM
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 28

10.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.11 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.92 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 1.98 %
0.63 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.99 %

1.00 oz Styrian Goldings [6.80 %] (60 min) Hops 20.4 IBU
.50 oz Hallertauer Mittelfrueh [3.30 %] (10 min)Hops 5.4 IBU
.50 oz Saaz [4.00 %] (10 min) (Aroma Hop-Steep) Hops -

Add corn sugar with 10 mins left in the boil. If using an immersion chiller add suger 5 mins before placing chiller in the wort(make sure it desolves). I raked onto a yeast cake from a Belgian Blonde. If you can not get Styrian Goldings replace with enough Fuggles to get 20 IBU's. I kegged this beer at 15psi and served with 10' of 3/16" beverage tubing. I've edited the recipe from what I brewed slightly to lower the hop flavor that was over whelming in this beer.

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