Dole Whip Tripel

Dole Whip Tripel

(5 gallons/19 L, all-grain)
OG = 1.082  FG = 1.013 
IBU = 27  SRM = 4   ABV = 9.1%

Ingredients
13 lbs. (5.9 kg) Weyermann Pilsner malt
2 lbs. (0.9 kg) fonio (or substitute wheat malt)
1 lb. (0.45 kg) lactose (0 min.)
3 lbs. (1.4 kg) Fierce Fruit pineapple puree (added after 7 days of fermentation)
7 AAU Magnum hops (60 min.) (0.6 oz./17 g at 12% alpha acids)
3.4 fl. oz. (100 mL) vanilla extract 
Wyeast 3787 (Trappist High Gravity), White Labs WLP530 (Abbey Ale), Imperial Yeast B48 (Triple Double), or LalBrew Abbaye yeast
¾ cup corn sugar (if priming)

Step by step
I used the Bru’n Water “Yellow Dry” water profile for this beer and used a step mash. Begin by mashing grains at 122 °F for 12 minutes and then raise to 131 °F for 15 minutes. Raise to 142 °F for 30 minutes, and then raise to 154 °F for 30 minutes. Mash out and vorlauf until runnings are clear. Collect 6 gallons (23 L) of wort and boil for 60 minutes, adding hops at the start of the boil. At the end of the boil add the lactose and chill to fermentation temperature, 63 °F (17 °C). Ferment at this temperature for three days, and then raise the temperature to 67 °F (19 °C). After four days at this temperature, add the pineapple puree and allow to ferment out for about a week.

Add the vanilla extract to a keg and transfer the beer to the keg and force carbonate, or add the extract to the bottling bucket and bottle as usual. 

Extract option:
Replace the Pilsner and fonio malts with 9 lbs. (4.1 kg) Pilsner liquid malt extract and 1 lb. (0.45 kg) wheat dry malt extract. Heat 6 gallons water to a boil and then turn off heat as you stir in both malt extracts. Return to heat and boil for 60 minutes. Follow the remainder of the all-grain recipe.