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##Belgian Triple 2014  
Recipe by: skitzo2000  
Batch Size (gallons): 5.5  
Efficiency: 68%  
Recipe type: All Grain  
Original Gravity: 1.082  
Final Gravity: 1.010  
ABV: 9.51%  
IBU: 22.1  
Color: 6.8 SRM  
Boil Time: 90 min  

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**Yeast**  

* White Labs WLP530 (Abbey Ale)  

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**Fermentables**  

* 15 lbs Pilsner (2 Row) Belgian (88.2%)  
* 1 lb Aromatic Malt (5.9%)  
* 1 lb Sugar, Table (Sucrose) (5.9%)  

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**Hops**  

* 1 oz Saaz, 0 IBU @ 90 min (Boil) - 4% AA  
* 1 oz Hersbrucker, 0 IBU @ 60 min (Boil) - 0% AA  
* 1 oz Hersbrucker, 0 IBU @ 30 min (Boil) - 0% AA  

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**Directions:**

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 5.25 gal of water at 163.7 F	152.0 F	45 min

Sparge: Batch sparge with 2 steps (1.17gal, 4.50gal) of 168.0 F water

 

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**Fermentation Notes:** Pitch once the Beer reaches 65.  Slowly ramp over 4 days to 68  

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**Tasting Notes:** When its too cold this beer is pretty blah.  But if you allow it to warm up a bit, it generates great Plum notes, still a little bland for the style  

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