Belgian Tripple

Description:

A Belgian Beer brewed at tripple strength. The yeast I used for this was Cultured from the Dubble that I did a while ago.I did a taste comparasin with this and weyerbacks tripple and they seemed to taste the same.Although they are not ready yet so thats why there is no rating.

Size:

• 2 1/2 gallon

Ingredients:

• 7 Lb. Belgian Pilsner Malt
• 1 1/4 Lb. Dissolved Candi Sugar(Amber color)
• 1 1/2 oz. Hallertaur Hersbruckler
• Wyeast Trappist Yeast
• 1/2 tsp irish moss
• 2 1/2 Tbs. corn sugar
• 1/4 tsp. polyclar

Brewing Instructions:

Mash Pilsner malt at 150f. for 90 min. Sparge with 168f. water 4x. Add enough water to brew pot to get 4 gallons. Bring this to a boil and add the hops and the candi sugar.Boil for 90 min. Cool and pitch yeast.

Fermentation:

• Primary-2 weeks
• Secondary-1 week polyclar.

• O.G.-1.085
• F.G.-1.020
• Alcohol-8%