Batch #28

Classification: Belgian ale, Trippel, Trappist ale, extract

Source: Delano Dugarm (dugarm@worldbank.org), r.c.b., August 11, 1995

Ingredients:

10 lbs Northwest Gold liquid malt extract
1.5 lb. corn sugar
1.3 oz Hallertauer hops (4%) 60 min.
.3 oz Saaz hops (3%) 60 min.
.3 oz Saaz hops (3%) 2 min.
Wyeast 1214 Belgian ale yeast

Procedure:

Boil extract, sugar, 1st hop addition 58 minutes. Add 2nd hop addition and boil 2 minutes. Cool and pitch yeast (I used a 1.5 liter starter). Ferment cool (about 60 F.). Bottle when fermentation completes.

Specifics:

OG: 1080