MARK VIII – Belgian Tripel IPA

This is an attempt at a Belgian Tripel IPA. There are only a few commercial examples including Houblon Chouffe Dobbelen IPA Tripel, Urthel Hop-It. We brewed Wednesday Feb 17, 2010.

Shooting for around 8.8% ABV, 58 IBUs. Hopville Recipe

6:23

2# Belgian Pale, 2# Belgian Pils in medium grain sock placed in 3 gallons of water and heated to 160&deg F.

6:23

2# Belgian Pale, 2# Belgian Pils in medium grain sock placed in 3 gallons of water and heated to 160&deg F.

7:01

Wort at 160&deg F, steep grains for 20 minutes.

7:22

Steeped grains for 20 mins, added light candy sugar, 3# Amber liquid malt extract, 5# pilsner malt extract. Bring wort to boil.

7:50

Wort boiling, added 2.5 ounces Cascade hops (7.4% AA), 1 ounce Columbus hops (14% AA).

8:20

1 ounces Cascade hops (6% AA), 0.5 ounces Cascade hops (7.4% AA) added to wort.

8:52

2 ounces Sterling hops (6% AA).

8:56

Flame out.

9:00

Wort in pot in ice bath

9:50

0G 1.082, Wyeast Belgian Strong Ale pitched (note low flocculation) wort at 62&deg F.

So the yeast apparently didn’t take, no CO2 generation 16 hours later. So 20 hours later we pitched another smack pack of Wyeast Belgian Strong Ale yeast. 16 hours later it was bubbling along strong.

About a week later (Feb 25) we transferred the beer to the carboy. SG:1.024-1.025. We added 2 oz Amarillo hops (7.5%AA). Omitted Tettnang because they were not fresh. Note, greater than usual loss to trub due to increased hops and yeast.