Cistercian Abbey Tripel
"Trappist Tripel style... from the modified ingredients of a brewers best kit."

8.00 lb Pilsen Light Extract (DME)
0.25 lb Aromatic Malt (grain)
0.25 lb Cara-Pils (grain)
0.25 lb Munich Malt (grain)
1.50 lb Clear Candi Sugar
0.25 lb Maltodextrine
0.30 oz Table Sugar
1.00 tsp Irish Moss

1.50 oz Goldings, East Kent (4.8% AA - 7.2 AAU)(45 min)
1.00 oz Hallertauer (4.4% AA - 4.4 AAU)(15 min)
0.50 oz Sterling (6% AA - 3 AAU)(15 min)

1.00 tsp Yeast Nutrient
1 Pkgs White Labs #WLP500
1 Pkgs Wyeast #3787

White Labs "Trappist Ale Yeast" WLP500
Best Before: JAN 16-09
Lot Number: 1500TTL5833001

5.5 Gal Batch
Measured OG: 1.075
FG: 1.016

Create starter (Night before):
2 cups of water
1/2 cup dme
1/4 tsp nutrient
Boil and cool, add to growler with yeast.

Crush grains add to sock.
Steap grains in 2 gallon of water for 20 min at 155 F
Bring to boil (boil count down 60 min)
1.00 lb Pilsen Light Extract (DME)
1.50 lbs of Candi Sugar
0.30 oz of sugar
0.25 lb of maltodextrine
(boil count down 45 min)
1.50 oz Kent hops
(boil count down 15 min)
1.00 tsp Irish Moss
3.50 lb Pilsen Light Extract (DME) (Watch for clumping!!)
(boil count down 10 min)
1.00 oz Hallertauer
0.50 oz Sterling
3.50 lb Pilsen Light Extract (DME) (Watch for clumping!!)
(boil count down 0 min)
1 gal Ice cold water
Transfer to carboy.
Add enough water to reach 5.5 gal total.
Take OG reading.

Temperature at 1800 was approximately 85 F (29.5 C).
Yeast from starter pitched.
Noticed immediate sediment drop out of proteins?

Temperature at 1400 was approximately 73 F (23 C).
1-2 bubbles a minute.
Fermentation has started with a white fine head forming.
Malty estery aroma coming from carboy.

Temperature at 1000 was approximately 69 F (20.5 C).
55 bubbles a minute.
Moved caraboy to a cooler room in the hose to help bring the temperature down.
Nice 2 inch thick Krausen has formed.
Large yeast chunks can be seen flying around caraboy.
Malty estery aroma coming from carboy has filled room.

Temperature at 1000 was approximately 66 F (19 C).
38 bubbles a minute.
Temperature has been at 66 the past couple days.
Krausen still thick.
Smaller yeast chunks flying around caraboy.
Malty-bananna-estery aroma coming from carboy.

Temperature at 2100 was approximately 61 F (16 C) (Steady temp drop since 11/12)
Fermentation has slowed but is still notciable.
Transfered to secondary fermenter.
Specific Gravity: 1.016 (%ABV ~ 7.7%)
Beer is light brown and cloudy.
Protien / hop muck with white layer of yeast had settled to the bottom.
Aroma is slightly bananna... Flavor is earthy... bitterness is noticable, but not overpowering.

Not much change.
Final Gravity: 1.016 (%ABV ~ 7.7%)
Kegged 5 gallons.
Odd aroma... almost like cardboard. ?!

Tripel has been chilled to 38 F, and partially carbonated.
I believe odd aroma is actually hops, and seems quite palatable.
Nice creamy rocky head.
Cloudy tan color.
Bananna sweetness and aroma combined with hop flavors.
No hint of alcohol 'heat' in the flavor.

My cold has passed...
Flavor is very thick and cloying.
Strong banana.
Odd hop aroma and flavor is very distracting.
I can hardly drink an entire glass.
I think its time to bottle the rest of the batch to make room for a better beer.
I was told this batch should be bottled instead of kegged... now I know why.

Transfered to bottles
Used some old Paulaner Salvator bottles, that the caps did not fit on well.
Time to forget about this batch for awhile.

Poured cellar temp bottle today.
Odd hop aroma diminished, and odd hop flavor along with it.
Color is clear medium blond.
Pleasantly carbonated with good head retention.
Nice bright fruity notes that finish in aftertaste.
Light fruity aroma.
Alchohol content is only noticable to the belly.... then to the mind.