I did rock, paper, scissors with myself and the Tripel won out. It’s off to Maine Brewing Supply (where’s your web site content dude?) later today to pick up ingredients. I’ll be kegging the Oktoberfest tonight so it’s ready to drink by Monday’s brew session.
Recipe for Monday is Jamil’s Tripel, potentially with some changes from the BYO Allagash Tripel clone recipe:
14 lb Pilsener
2.5 lb Cane Sugar (in boil at 15 minutes remaining)
0.25 lb Aromatic malt
Mash at 149 for higher fermentability, 90 minute boil.
2.3oz (65g) Tettnanger @ 60 min. – 4% AA
0.5oz (14g) Saaz @ 15 min. – 3.5% AA
WLP530 Abbey Ale x 2 in a 1L starter for ~275 billion cells
Ferment at 68 and let rise into the 70s as things get rolling…not that I have much control over this.
Brew video to follow.