Brother Bacchus' Indulgence
A “Tax Time” Trippel
Stock # HBS019
· 9 lbs extra light DME
· 2 lbs light or amber Belgian candi sugar
· 1.3 oz Hallertauer (5%AAU)
· 0.3 oz Fuggle (4-5%AAU)
· 0.5 oz Saaz (4%AAU)
· 1 tsp of Irish Moss
· White Labs Abbey Ale (WLP530) yeast
Add a gallon of water to your brewpot and begin heating to boil.
In a separate pan, add one quart of water and bring it to a boil. Slowly add the candi sugar to the pan and let it dissolve. Once it is completely liquified, set it to the side for use later.
When the first gallon of water starts to steam (before it boils), add the dissolved candi sugar and the malt extract. Be sure to stir while adding to avoid scorching. Raise the burner temperature slightly and continue to heat to a boil. When the wort starts to boil, add the Hallertauer and set the timer for 60 minutes. When 30 minutes have passed, add the Fuggle. After 15 more minutes, add Saaz and the Irish moss. When the timer expires, remove from the heat, cover the pot, and set aside.
Add a gallon of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter, and add enough chilled water to bring the volume up to 5¼ gallons. Allow the wort to cool to 70F before pitching the yeast. Primary fermentation should last approximately 20-30 days. Allow the beer to sit for 8-12 days after the completion of primary ferment before bottling or kegging.
O.G. 1.083-1.088 Alcohol Content: ~ 9.1%