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Home » Recipes » 2001 Oktoberfest Brew Sessions #2 - Food for Tripel Belgian Ale
2001 Oktoberfest Brew Sessions #2 - Food for Tripel Belgian Ale
Style:    Class 19A - Belgian Pale
Brewed by:    Derek Stepanski and his Broken Foot Crew
Brewed at:    White Rock Campground - Derek's Weld-o-matic Rig
Batch Size:    18.0 Gallons (US)
Actual OG:    1.052
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner (2-Row) Belgium - lbs 83%
Caravienne Belgium - lbs 5%
Aromatic - lbs 5%
Biscuit - lbs 5%
Hops
Name Form Alpha Oz Time
Saaz 60
Styrian Goldings 15
Yeast
Man. Code Name Type
Dekonick Slant Ale
Chimay Slant Ale
White Labs WLP500 Trappist Ale Liquid Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Extras
Orange Peel
Coriander
Notes
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Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.