Tripel Recipe (BLaM Inspired)

[EtchyLives]

Just got back from a year hiatus from brewing and ready to kick off the season with a Belgian Tripel. I just finished up Brew Like a Monk and am taking a shot at my own Tripel recipe, inspired from my reading. The idea behind this is to use three grains, three sugars, and three yeasts, and three hop additions a la Allagash's Quad. Aiming to stay within BJCP guidelines for the Belgian Tripel style. Here's what I have:

90 minute boil
10.5 Pounds of Franco Belges Pilsner Malt
1 pound of Avangard Caramel 8L
12oz Aromatic Malt
2 oz Hallertau at 60 min
1 oz Tettnang at 5 min
12 oz Table Sugar at 5 min
1 oz Tettnang at flameout/whirpool for 5 minutes

Pitch WLP 530 at 68° and let it ramp up to 84° for 5 days. Pitch Omega Labs Belgian W. Keep at 84° for 2 days.
Add 1 pound Clear Candi Sugar at high Krausen
Add 12 oz Invert Sugar (homemade) 2 days later.
Ramp down to 30° for ten days.
Warm up to bottling temp (68°-ish) and pitch Champagne Yeast for bottling.

Est. OG 1.075
Est. FG 1.004
Est. ABV 9.4%

Aiming for a Crisp, mildly hoppy Tripel that is light in color.
Your thoughts?

 

[Gadjobrinus]

Very cool recipe. When you can, would you mind sharing results and tasting notes?

I have GOT to learn Belgian styles. That 84F is wild. I can see all kinds of esters and cool alcohols. No worries about fusels and their side effects?

 

[thehaze]

Too much Caramel/Crystal malts?

I would just use Pilsner, Munich ( a bit of colour and malty backbone - not too much though ) and some Wheat.

 

[Oldskewl]

You won't need the Champagne yeast. It should carb fine after 19 days on the earlier yeast additions. Good luck and let is know how it turns out.