Getting ready to brew this weekend my first tripel. I am going to do a partial mash Bornem Tripel clone from Clone Brews.
Briess Pilsen Extra Light LME - 8 lbs, 2 oz
Belgian Pilsner - 3 lbs, 5 oz
Clear Candi Sugar - 1 lbs (recipe asks for half that, but I am going double for more alcohol)
Rice Syrup Solids - 1 lbs
Biscuit Malt - 3 oz
Weyermann Acidulated Malt - 1 oz
Brewers Gold hops - 1oz for 45 minutes
Styrian Goldings hops - 0.25oz for 15 minutes
My big question is the yeast. I have some Wyeast 1214 Belgian Abbey Ale.
Will it be able to handle 1.090 OG? Since I am doing this with LME and I've had problems with this yeast taking another ale made with same LME to anything below 1.020 (recipe calls for 1.016), can this yeast handle it?
Temp of the room is steady 72F
I have used xtra light DME to grow out the yeast from about teaspoon to what looks like quarter inch covering bottom of 64oz growler.
Would love to really knock this trippel out of the park, so would love to get some advice.
Briess Pilsen Extra Light LME - 8 lbs, 2 oz
Belgian Pilsner - 3 lbs, 5 oz
Clear Candi Sugar - 1 lbs (recipe asks for half that, but I am going double for more alcohol)
Rice Syrup Solids - 1 lbs
Biscuit Malt - 3 oz
Weyermann Acidulated Malt - 1 oz
Brewers Gold hops - 1oz for 45 minutes
Styrian Goldings hops - 0.25oz for 15 minutes
My big question is the yeast. I have some Wyeast 1214 Belgian Abbey Ale.
Will it be able to handle 1.090 OG? Since I am doing this with LME and I've had problems with this yeast taking another ale made with same LME to anything below 1.020 (recipe calls for 1.016), can this yeast handle it?
Temp of the room is steady 72F
I have used xtra light DME to grow out the yeast from about teaspoon to what looks like quarter inch covering bottom of 64oz growler.
Would love to really knock this trippel out of the park, so would love to get some advice.