h1. A Well-Made Tripel - One Gallon Batch "Brooklyn Brew Shop":http://brooklynbrewshop.com/ - This was a recipe from their book titled "Beer Making Book":http://brooklynbrewshop.com/accessories/brooklyn-brew-shop-beer-making-book * Belgian trippel * according to the book, it's suppose to have a 9.9% ABV * brewed on June 4, 2014 more. +More notes+ * used Wyeast Trappist HG 3787 * we finished brewing and added blow-off tube around 11:00 p.m., June 4 * OG was 1.074, temp 73.4, adjusted OG was 1.075. * around 7:00 a.m. on June 5, no surface activity existed. but within an hour or so, considerable surface activity existed, filling the carboy to the lid with bubbles. * by 11:00 p.m. on June 5, the most vigorous fermentation activity had already subsided. * at 7:00 a.m. on June 6, fermentation activity continues at nice pace with gas flowing through the blow-off tube, but the activity is less than the evening before. * fermentation on June 4, 5, and 6 occurred in the dining room with an air temp between 68 and 71 degrees. i wrapped a blanket around the carboy, and i stopped opening the window in the dining room because our morning temps this week were around 50 to 55 degrees. * temps in the dining room remained in the mid 70s from Jun 7 through Jun 9. * on Mon eve, Jun 9, turned the furnace on to 80 degrees for a while. Then later, I moved the fermenter to the upstairs bathroom and closed the door. * we had cool mornings and days all week, Jun 9 through Jun 13. temps in the upstairs bathroom remained in the 70s. * on Fri, Jun 13, I moved the carboy to the basement. * around 3:00 p.m. on July 3, we brought the carboy upstairs and left it on th * we bottled on July 4. we drank the small amount of left-over beer. it tasted smooth, sweet, and seemed strong, alcohol-wise. we liked it. it could be a winner after a couple weeks of carbonation. * the final gravity on bottling day measured 1.10. room temp / outdoor temp at about 1:00 p.m. on July 4 in West Toledo was 75 degrees. +Ingredients+ * Belgian Pilsner malt * Caramel 10 malt * East Kent Golding hops * Saaz hops * Belgian Candi Sugar * Book recommended: Wyeast Belgian Abbey 1218 or Safale S-33 * We used Wyeast Trappist HG 3787 * Book suggests orange blossom honey for bottling. tags: #home - #beer