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I posted the hop additions wrong actually. Still playing with that part, had several ideas listed on my document and just copied a chunk of them apparently. I want to go Cascade at the start of the boil for something a little more hop forward than a usual tripel and Crystal to finish for a more...

I want to make sure I look at this again later, sounds delicious!

So, updated recipe idea. . . Batch size is for 5.5 gallons. Mash at 150° F. 90 minute boil. FERMENTABLES 14 lbs. Briess Pilsen Malt 2 lbs. Rye Malt 2 lbs. Candi Sugar or Sugar in the Raw (added 2-3 days into primary fermentation) HOPS 2 oz. Cascade (90 mins left in boil) 1 oz. Crystal (60...

What about, instead of going for the candi sugar or using normal sugar, using Sugar in the Raw (or turbinado) sugar? Would it ferment well in a brew like this, and not come out too dark?

I will definitely look into Belgian Ardennes 3522 since it's been mentioned twice, and once specifically because of the peppercorns. Since someone asked earlier, pink peppercorns aren't actually pepper but a small fruit that resembles a peppercorn and actually does have a peppery, fruity taste...

. . . well damn, I didn't realize it wasn't a readily available strain. Hence why I brought my inexperience here for advice. :D Any experience with the Wyeast 1214 strain, or is that a similar deal? I might be trying to overcomplicate things with the yeast, but that's where you're supposed to...

Also, thanks for the suggestions on the sugar! I want something that isn't quite as clear as you might expect a tripel to be, but I think the amber sugar WILL be too dark. I still want to make something that should come out to around 9% alcohol. Maybe lower sugar to 1# and up the rye malt a...

Does anyone have experience with that particular strain of yeast? Everything I've looked at online points to that strain as the one used by Unibroue, who make some really good Belgian beers.

I've constructed this recipe having never actually brewed before; some good friends of mine are experienced (one the brewmaster at the craft brewery where I work) and are going help me learn how to brew all grain from the start. They said that instead of buying a kit to find some recipes at...