Wyeast 2017 Q3 Winner - Drie Drie Trois

Pale, spicy, dry and strong, this Belgian Tripel packs a sneaky punch. Featuring complex, yeast-derived aromatics, citrus and honey, this liquid gold fills your tulip with a bouquet of spicy, peppery phenolics and citrusy-orange esters. A soft alcohol profile combines with a light honey-like maltiness and an effervescent finish. Enjoy a glass or two and you’ll be transported to summer in Belgium

Recipe Author: 

Nicki Forster & Brandon Whalen

Beer Style: 

Tripel

Batch Size: 

5.50 gallons

Boil Time: 

60 minutes

Original Gravity: 

1.082

FInal Gravity: 

1.010

IBUs: 

30.00

SRM: 

7.00

ABV: 

9.40% ABV

Malt/Grain/Sugar/Extract: 

9 lbs. 2-row pale malt
8 lbs. Pilsner malt
1 lb. honey malt
1 lb. torrified wheat
1 lb. clear Belgian candi sugar (last 15 minutes of boil)
0.5 lbs Honey (added to primary after 80% of fermentation)

Mashing Instructions: 

Rest at 154°F for 60 minutes

Hops: 

0.8 oz. German Magnum (14.5% AA) @ 60 mins.
0.5 oz. Saaz (3.2% AA) @ 15 mins.
 

Extra Ingredients: 

1 oz. bitter orange peel (last 5 minutes of boil)

Yeast: 

Wyeast 3789-PC Trappist Style Blend

Special Instructions / Notes: 

Don your favorite smock & beret or huntress dress, then mash in your milled grains with 4.8 gallons of

168°F strike water to reach a mash temperature of 154°F. Hold this temp for 60 minutes. Use this time to listen to Gotye’s “Somebody That I Used to Know” on repeat. Vorlauf until your runnings are clear, then lauter. Sparge grains with 5 gallons to collect 7.5 gallons of wort. Boil for 60 minutes, adding hops, candi sugar and orange peel per the schedules listed above.

After the boil, chill the wort to 65F, aerate and pitch yeast. Allow fermentation to naturally rise to 73F.

Once 80% attenuated, transfer to a secondary fermenter, drop temp to 68F and add honey. Once the beer completes fermentation, reduce temperature to 32F. Bottle or keg to 2.5 volumes.