Have a Nice Tripel - Belgian Tripel - 2008 National Homebrew Competition Winner

Ingredients

For 11 Gallons (41.64 L)

    27.0 lb (12.25 kg) Castle Pils malt
    3.75 lb (1.7 kg) corn sugar in boil
    3.25 oz (92 g) Styrian Goldings whole hops, 4.7% a.a. (90 min.)
    2.0 oz (57 g) Saaz whole hops, 3.5% a.a. (30 min.)
    2.0 oz (57 g) Saaz whole hops, 3.5% a.a. (2 min.)
    Wyeast No. 1214 Belgian ale yeast (2 L starter)
    5.6 oz table sugar to prime (159 g)
    1.0 tsp Irish moss in boil (4.9 mL)
 

Specifications

    Original Gravity: 1.076
    Final Gravity: 1.009
    ABV: 8.79%
 

Directions

    Conduct a protein rest at 122° F (50° C) for 30 minutes, then raise temperature to 147° F (64° C) and hold for 90 minutes. Mash out at 160° F (71° C) for 15 minutes.
    Primary fermentation for 9 days at 66-72°F (19-22°C) in glass.
    Secondary fermentation for 19 days at 70-72°F (21- 22 °C) in glass.