Someone help me out, I can't seem to find a descriptive recipe for a Belgian Tripel using extract. I know thats probably because of the limitation of how high you can get the OG using extract. But some have reportedly done it.
I have come up with this, and this only:
5 gallon
OG ~ 1.070
12-13lb Pilsner LME
1 lb Vienna Malt (steep 40 mins @ 155)
1.5 lb Light Belgian Candi Sugar (final 15 minutes??)
1.5oz Tettnanger (4.5%AA) 60min
1.0oz Saaz (3.75%AA) 30min
0.5oz Saaz (3.75%AA) 15min
Yeast: depending on availability, in order of preference WLP530, WLP500, WLP550.
Then how long do you wait for it in Primary? Do you secondary this one? What should the target FG be?
I have come up with this, and this only:
5 gallon
OG ~ 1.070
12-13lb Pilsner LME
1 lb Vienna Malt (steep 40 mins @ 155)
1.5 lb Light Belgian Candi Sugar (final 15 minutes??)
1.5oz Tettnanger (4.5%AA) 60min
1.0oz Saaz (3.75%AA) 30min
0.5oz Saaz (3.75%AA) 15min
Yeast: depending on availability, in order of preference WLP530, WLP500, WLP550.
Then how long do you wait for it in Primary? Do you secondary this one? What should the target FG be?