Allagash Brewing Co.’s Tripel clone

Allagash Brewing Co.’s Tripel clone

(5 gallons/19 L, all-grain)
OG = 1.078 FG = 1.009
IBU = 28 SRM = 6.6 ABV = 9%

Allagash Tripel is a complex and delicious version of the Belgian classic. According to the brewery, the beer features herbal notes and passion fruit, with hints of banana and honey.

INGREDIENTS
12.8 lb. (5.8 kg) Pilsner malt
1.6 lb. (0.73 kg) sucrose (15 mins.)
8 AAU German Tettnang hops (60 mins.) (2.0 oz./57 g of 4% alpha acids)
0.4 oz. (11 g) Hallertau Mittelfrüh hops (whirlpool)
Belgian Ale yeast—Allagash uses a proprietary strain; at home, try Wyeast 1762 (Belgian Abbey Ale II), Wyeast 3787 (Trappist High Gravity) or White Labs WLP510 (Belgian Bastogne Ale) yeast
3/4 cups corn sugar (if priming)

STEP BY STEP
Mash the grains at 153 °F (67 °C). Mash out, vorlauf, and then sparge at 170 °F (77 °C). Boil 90 minutes, adding the hops at the times indicated. Add the sucrose for the final 15 minutes.

When the boil is complete, chill to fermentation temperature and pitch the yeast. Ferment at the high end of the yeast strain’s recommended range until final gravity it reached. Bottle or keg as usual.

EXTRACT ONLY OPTION: Replace Pilsner malt with 1.8 pounds (0.8 kg) Briess Pilsen dried malt extract, 6.6 pounds (3 kg) Briess Pilsen light malt extract (late addition). Add water in the brewpot to make 3 gallons (11 L) of wort and begin heating. When the water gets hot, but not boiling, remove from heat and stir in the dried malt extract and half the liquid malt extract. Boil for 60 minutes, adding the hops at times indicated and the sucrose and second half of the liquid malt extract for the final 15 minutes. Chill the wort, transfer to your fermenter, and top up with filtered water to 5 gallons (19 L). Ferment at the high end of the yeast strain’s recommended range until final gravity it reached. Bottle or keg as usual.