Brewing a High Gravity Belgian Tripel
22lb german pilsen malt
3lbs crystal 10
5lbs invert cane sugar
2oz horizon 60min
1oz saaz 5min
Mash at 150f
Make sure to do a conversion check at 60min
Boil hard as posible
Cool quick as posible
Wyeast 3787
Traditionally this would sit in bottle for one year before tasting to allow the alcohol to loose some bite.. No more than two different grains for the mash, body needs to be light and should have between 7-9%abv… This recipe will come in at around 9%
22lb german pilsen malt
3lbs crystal 10
5lbs invert cane sugar
2oz horizon 60min
1oz saaz 5min
Mash at 150f
Make sure to do a conversion check at 60min
Boil hard as posible
Cool quick as posible
Wyeast 3787
Traditionally this would sit in bottle for one year before tasting to allow the alcohol to loose some bite.. No more than two different grains for the mash, body needs to be light and should have between 7-9%abv… This recipe will come in at around 9%