How To Brew THE BEST BELGIAN TRIPEL I've Ever Made

The next installment in the Belgian Beer Series is here: The Belgian Tripel. This is many people's favorite beer style - with its honey, biscuit, floral and spicy notes this 9% ABV beer is an absolute winner. I'm very proud of this recipe as I feel it could stand up to many of the beers I had in Belgium and is easily the best Belgian beer I've ever made, and I've brewed quite a few!
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Recipe on Brewfather: https://share.brewfather.app/QB5xsjOK...

Recipe for 5 gallons, your efficiency may vary:

"Triple Threat"

9.0% ABV 33 IBU

14 lb (6.35 kg) Franco-Belges Pilsner Malt (81.1%)
0.75 lb (0.34 kg) Aromatic Malt (4.3%)
0.5 lb (0.22 kg) Munich Malt (2.9%)
2 lb (0.9kg) Simplicity Candi Sugar (11.6%)

Step Mash:
148 F (64 C) for 45 min
158 F (70 C) for 30 min
170 F (77 C) for 15 min

Water (ppm): Ca: 60, Mg: 6, Na: 18, SO4: 62, Cl: 79, HCO3: 47
Add 2g Gypsum, 2g Epsom, 5g CaCl and 2g Baking Soda to 8 gal (30 L) of spring water.
Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed.

60 minute boil
First Wort Hops - 1 oz (28g) Saaz (5.2% AA)
60 min - 1 oz (28g) Hallertau (4.1% AA)
10 min - 1 oz (28g) Hallertau (4.1% AA)
0 min - 1 oz (28g) Tettnang (4.7% AA)

OG: 1.080

Yeast: Lallemand Abbaye (2 packets)

Ferment by pitching at 65 F (16 C) letting free rise no higher than 75 F (24 C). Let free fall to condition in a keg or fermenter for another week or so before packaging

FG: 1.013
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0:00 Intro and Welcome
0:36 Beer Description and Approach
3:19 Recipe
9:26 Brew day
13:23 Fermentation Plan
17:53 Fermentation Follow-Up
18:33 Pour and Tasting Notes
24:40 Potential Improvements
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