Mark's Belgian Tripel

Brewer: Mark Zambron
Batch Size: 10.00 gal	Style: Belgian Tripel (18C)
Boil Size: 12.15 gal	Style Guide: BJCP 2008
Color: 5.1 SRM	Equipment: Blichmann Equipment
Bitterness: 27.6 IBUs	Boil Time: 90 min
Est OG: 1.080 (19.4° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.3° P)	Fermentation: Belgian Strong Ales
ABV: 9.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	1
24 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	2
8.00 oz	Aromatic Malt (Briess) (20.0 SRM)	Grain	3
1.50 oz	Tettnang [5.2%] - Boil 60 min	Hops	4
1.00 oz	Saaz [2.9%] - Boil 60 min	Hops	5
1.00 oz	Spalter [4.5%] - Boil 60 min	Hops	6
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
1.00 oz	Lublin [5.0%] - Boil 1 min	Hops	8
3 lbs 8.00 oz	Sugar, Table (Sucrose) [Primary] (1.0 SRM)	Sugar	9
1.0 pkgs	Trappist High Gravity (Wyeast Labs #3787)	Yeast	10

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