Tripel II

Batch Info

5lb Batch
All Grain


11lbs Pilsner
1lb Caravienne
1lb Biscuit
.5lbs Aromatic


2oz Czech Saaz (3.0%AA) @60min


Wyeast Trappist High Gravity (3787)


2lbs Belgian Candi Sugar (homemade) @60min
1 tablet Whirlfloc @ 15min

5.5oz Priming Sugar

SG: 1.066 (16 Brix)
3wks: 1.028 (6.1 Brix)
FG (4wk): 1.011

Dough-in with 3.3 gallons of 167F water. 60min Mash @ 152F. 148F @ end of 60min. Few recirculations while heating wort.
4 gallon batch sparge @ 172F
6 gallons of wort pre-boil. 5gal post boil. Added water to ~5.5gal.

Making Belgian Candi Sugar:
2lbs Table Sugar
.5tsp Citric Acid
3cups Water

Combine all ingredients in nonreactive saucepan. Bring to boil and boil for 20min – 2hrs.

*For this recipe I used 2lbs candi sugar. This candi sugar boiled down and the whole batch weighed 2lbs total, meaning this recipe used 2lbs sugar.

Notes for next time:
Simplify grain bill. Ferment ~65F & near end of fermentation crank to ~71F.