In the Fermentor: Abbey Tripel

For the upcoming holiday season, I've decided to brew all three of the strong Trappist beers: Dubbel, Tripel and Quadrupel.

First up is the Tripel. Unlike it's sister brews, a Tripel is not a malty creation. It has a golden hue and a more balanced bitterness. Candi Sugar adds strength, while lightening the beer's body. My recipe is a fairly straightforward take on the style. Pilsner malt makes up the bulk of the grist. Crystal and Aromatic malts add some extra complexity. This is my first time using Styrian Bobek hops. I'm hopeful that I'll like what they add.

This beer will take a about ten weeks to mature. It should be ready just in time for Thanksgiving. Here's the plan:

Grains:
11 lbs Colorado Pilsner
8 oz Aromatic
8 oz Crystal 15L

Hops:
0.5 oz Merkur (12.4% a.a.): 90 min
1 oz Styrian Bobek (3.9% a.a.): 20 min
1 oz Styrian Bobek (3.9% a.a.): 7 min

Extras:
2 lbs Clear Candi Sugar: 15 min

Yeast:
Safbrew T-58

Mash Schedule:
Saccharification Rest: 152F for 75 min
Mashout: 168F for 15 min

Original Gravity:
1.075
Estimated Final Gravity:
1.014

IBU: 35
SRM Color: 7

Fermentation Schedule:
2 Weeks Primary
6 Weeks Secondary
2 Weeks Bottle Conditioning

Cost: $20 per case
Commercial Equivalent: New Belgium Trippel: $32 per case
Savings: $12

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