Our most recent beer was a Belgian Tripel for a homebrew competition. This will be a strong Belgian pale ale. We've brewed a Belgian Quadrupel a couple times with great results, so I am looking forward to this one. We're also bottling the wit we brewed last time.
The recipe we're following is from one of the many homebrewing books we have (meaning I don't remember what it's called). If I get a chance I'll post the name of it. We have tweaked ours a bit, mainly because our initial gravity has been low. We added more of the malt than it calls for. The ingredients are:
21 lbs Belgian Pilsner Malt
7 oz. Belgian Aromatic
2 oz. Crystal hops (60 min & 30 min)
1 oz. Tettnang hops (0 min)
2 lbs Light candy sugar
2 vials of Trappist Ale Yeast (WLP500) - this is one for tonight, and one after secondary fermenting since sometimes the yeast gets tired on these bigger beers.
The beer will ferment in primary for 2 weeks, then we'll secondary for another 2 weeks before bottling. We used the Fermcap to keep the blowoff under control, and also burton water salts to harden the water, feed the yeast, and increase the hop flavor.
