Le Trapp Trippel (clone)

Source: Steve Gustafson
Recipe added: 10/13/01
Email: beckysteve712@msn.com

This recipe has been tweeked three or four times from its inception and this is by far the best one yet.

Specifics

Recipe type: All Grain
Batch Size: 5 gal
Starting Gravity: 1080
Finishing Gravity: 1018
Time in Boil: 2 hours
Primary Fermentation: 2 weeks in glass
Secondary Fermentation: 4-6 weeks in glass

Ingredients:

10 lbs. Pilsner Malt
5 Lbs. Vienna Malt
1 lb. clear candi sugar
1 tbs. calcium carbonate
1 tsp. Irish moss
1 oz Chinook hops (60 min.)
2 (1/2 oz) plugs Styrian golding hops (30+15 min)
Belgian abbey ale yeast (1214)

Procedure:

mash in 5.5 gals water @ 130 degrees @ 5.5ph protein rest 30 min @ 122 degrees strach conversion 1 hour @ 153 degrees mash out 5 min @ 168 degrees sparge 5 gallons water @ 168 degrees boil 2 hours (3 hop additions 60-30-15 minutes before end of boil) Add candy sugar after 1 hour of boil

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