Tripel Treble Devil (Partial Mash) 5 US Gallons

Tripel Treble Devil
(Partial Mash) 5 US Gallons

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This Homebrew Recipe was added by Zythos on April 17, 1997 at 16:34:30:

Brewing Method: Partial Mash
Yeast: Wyeast 3787 Trappist High Gravity
Yeast Starter: 1 pt. starter. Boil 7 Tbsp. LDME in 3 cups of water for 15 min. Ferment at 74 degrees for 24 hours.
Batch Size: 5 US Gallons
Original Gravity: 1.088
Final Gravity: 1.022
Alcohol Content: 8.5 %
Total Grains: 12.50 lbs.
Color: 8.4
Extract Efficiency: 78.0 %
Hop IBU's: 28.2
Boiling Time: 60 mins.
Primary Fermentation: 12 days at 68 degrees F
Secondary Fermentation: 21 days at 68 degrees F
Additional Fermentation: In bottle at 68 degrees F for 2 months

Grain Bill:

0.50 lb. DWC Belgian Aromatic Malt
1.00 lb. DWC Belgian Cara-Pils Malt
2.00 lb. DWC Belgian Pils Malt
500 g. Brewferm Clear Belgian Candi Sugar (approx. 17 oz.)
8.00 lb Alexander's Pale Malt Extract

Hop Bill:

1.00 oz. Am. Hallertau pellets 4.0% AAU 60 min.
1.00 oz. Am. Willamette pellets 4.6% AAU 60 min.
0.50 oz. Am. Hallertau pellets 4.0% AAU 30 min.
0.50 oz. Am. Willamette pellets 4.6% AAU 30 min.
1.00 oz. Czech. Saaz pellets 3.1% AAU 15 min.

Mash Schedule:

Mash in grains with 1 gal. of bottled spring water at 170 degrees F. Hold grains at 155 degrees F for 75 min. Sparge grains with 1 gal. of bottled spring water at 170 degrees F. Add malt extract and candi sugar to pot and bring water to 2.5 gal. if needed.

Brewers Notes:

Boil wort for 60 min. following the above hop schedule. Add 2 tsp. of irish moss at 20 min. Chill wort in an ice bath for 90 min. Add 3 gal. of bottled spring water to the primary. Strain chilled wort through a fine nylon grain bag. Pitch 1 pt. starter into the wort - should be at 71 degrees F. Strong fermentation will be evident in 8-10 hours. Rack to the secondary in 12 days. Leave behind all of the trub. Don't top off the secondary to reach 5 gal. A fast but brief secondary fermentation will blow off any residual oxygen. After 21 days, bottle with 1 cup (yes one cup) of dextrose. We are making tripel after all. Condition the bottles at approx. 74 degrees F for 2 weeks to carbonate. Move the bottles back to where you did your fermentation and allow them to conditon for at least 2 months if you can wait. You might want to try cold conditioning some of this batch near 34 degrees F for a month before serving. This will mellow the flavors some and help to clear the brew. The warm condtioned bottles will cellar for a long time, improving with age. Enjoy!