Have A Nice Tripel Belgian Tripel NHC08

Category 18: Belgian Strong Ale

2008 AHA National Homebrew Competition Gold Medal

Sponsored by Dingemans c/o Cargill Malt
Robert Ginn, Poulsbo, WA, Belgian Tripel, West Sound Brewers

"Have a Nice Tripel"

Belgian Tripel

Ingredients for 11 U.S. gallons (41.64 liters)

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% alpha acid (90 min.)

2.0       oz (57 g) Saaz whole hops, 3.5% alpha acid (30 min.)

2.0       oz (57 g) Saaz whole hops, 3.5% alpha acid (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)

Original Specific Gravity: 1.076

Final Specific Gravity: 1.009

Boiling Time: 90 min.

Primary Fermentation: 9 days at 66-72°F (19-22°C) in glass

Secondary Fermentation: 19 days at 70-72°F (21- 22 °C) in glass

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.

Judges' Comments

"Nice complexity, good flavor balance and intensity. Crisp and refreshing. Full and rich, yet relatively dry and clean. Very enjoyable beer-well made."