actually, extract... somewhat of a tiny partial mash...
Abbey du Sarasota Tripel
Ingredients:
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Amount Item Type % or IBU
8.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 65.12 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 9.30 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.33 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.33 %
0.25 lb Munich Malt (9.0 SRM) Grain 2.33 %
1.00 oz Saaz [3.20 %] (60 min) Hops 8.8 IBU
0.75 oz Saaz [3.20 %] (30 min) Hops 5.1 IBU
0.25 oz Saaz [3.20 %] (20 min) Hops 1.3 IBU
1.00 oz Saaz [3.20 %] (2 min) (Aroma Hop-Steep) Hops -
2.00 lb Invert Sugar (Home-made), Clear (0.5 SRM) Sugar 18.60 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) [Starter 1Yeast-Ale
This was a 60 minute boil, late addition with the extract. All Saaz, baby!
First, held the grains at 150 degrees for 60 minutes. Removed grains and brought to boil. Began hop schedule.
After 45 minutes of boiling, I turned off the heat and added all of the extract. Let steep for 10 minutes (took 5 minutes to add the extract) before chilling in ice bath.
I waited until day 4 or 5 before adding the 2 pounds of invert sugar to the primary.
OG was somewhere around 1.090, and the final was 1.014. Fermented at 74 degrees throughout.
Final brew was very smooth, deceptively strong. Just a touch darker than what I'd hoped for - not unusual for an extract recipe.
I will definitely brew this one again!!!
