Triple Down Belgian TripelStale Doughnut Belgian Pale Ale

Name: Triple Down Belgian TripelStale Doughnut Belgian Pale Ale
Ingredients: 12 lb. (5.44 kg) Briess Pilsen malt; 1.25 lb. (0.57 kg) Dingeman's Cara 8 malt; 1 lb. (0.45 kg) rice flakes; 1 lb. (0.45 kg) rice syrup or rice syrup solids @ 0 min.; 1 oz. (28 g) Styrian Goldings, 6% a.a. (60 min.); 1 oz. (28 g) Styrian Goldings, 6% a.a. (30 min.); 1 oz. (28 g) Styrian Goldings, 6% a.a. (0 min.); Wyeast 3787 Trappist High Gravity ale yeast; Wyeast 3711 French Saison Ale yeast

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Triple Down Belgian TripelStale Doughnut Belgian Pale Ale

Ingredients

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12 lb. (5.44 kg) Briess Pilsen malt1.25 lb. (0.57 kg) Dingeman's Cara 8 malt1 lb. (0.45 kg) rice flakes1 lb. (0.45 kg) rice syrup or rice syrup solids @ 0 min.1 oz. (28 g) Styrian Goldings, 6% a.a. (60 min.)1 oz. (28 g) Styrian Goldings, 6% a.a. (30 min.)1 oz. (28 g) Styrian Goldings, 6% a.a. (0 min.)Wyeast 3787 Trappist High Gravity ale yeastWyeast 3711 French Saison Ale yeast

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Instructions

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Bring 4.75 gal (17.9 L) of mash water to 167°F (75°C) and mash grains at 154°F (68°C) for 1 hour. Heat 4.5 gal (17 L) of sparge water to 180°F (82°C) water in a kettle. Sparge, collect 6.25 gal (23.7 L) wort in boil kettle, and boil for 60 minutes, adding hops as indicated. Cool wort to 72°F (22°C), transfer to fermenter, and pitch both yeasts. Ferment for 2 weeks at 70–72°F (21–22°C), and then rack to secondary and allow to condition for 2 weeks at 72–75°F (22–24°C) before packaging and serving.