In my haste of posting about the latest trip up to NoVA / DC, I had neglected to post the recipe for the Belgian Tripel that James and I brewed. Am I an idiot or what?
2 cups Belgian Caramel Pils malt
9 lb. Light Dry Malt Extract (DME)
1 lb. clear Belgian candi sugar
1 oz. Centennial hops (8.5% alpha acids) at minute 60
1/2 oz. Tradition hops (5.3% AA) at minute 35
1 oz. Glacier hops (5.2% AA) at minute 10
1 Whirlfloc tablet
WLP530 Abbey Ale yeast
OG (original gravity) goal 1.091, actual 1.070. Hmmm....quite a bit low. Our 8.2% beer will probably only be 6.5% or so. At least with the QUICK fermentation it should be free of contaminants and infection.
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3 comments:
Hey. I thought it was a "secret" recipe.
J.
OMG!!!!!!!!!!!!!!!!!!!!!!!
What part makes you exclaim "OMG"?
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