I borrowed Radical Brewing from a club member. There's not too much guidance on the saffron tripel, but I enjoyed the book. I came up with a recipe for 6 gallons.
11lbs Belgian Pilsner
2lbs White Wheat Malt
1/2lb Caramunich
1oz Hallerau FWH
2oz Hallertau 30 min whirlpool
3lbs of Jaggery
WY3787 Trappist High Gravity
Zest of one Orange
2g Saffron
2g Seeds of Paradise
I'm still debating between whirlpool or 'dry hopping' or making a tincture of the Saffron and the Seeds of Paradise. Anyone have a strong opinion?
Should get me to 1.082 OG, 31 IBU and 10% ABV. I'm hoping for a nice orange color/glow. We'll see.
I figure 6 months of age should do this some good so I'm getting ready to brew. I got some fresh yeast, the Jaggery and saffron today. Now I need the snow to melt off my brewing area. That 11 pound block of Jaggery cost less than the 2g of Saffron. Looking forward to brewing with it!