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Home » Recipes » 2003 - 30th Anniversary Taste Off - Second Runnerup: Rhude's Tripel
2003 - 30th Anniversary Taste Off - Second Runnerup: Rhude's Tripel
Style:    18.3 - Abbey Tripel Ale
Brewed by:    Ken Rhude, Jen Rhude, Sean Donnelly
Brewed at:    Rhude's Brewery
Batch Size:    18.0 Gallons
Boil Time:    90 Minutes
Est. OG:    1.091
Est. IBU:    23.3 IBUs
Est. Color:    5.4 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Malt Belgian 40.0 lbs 89.3%
Aromatic Malt 1.0 lbs 1.8%
Candi Sugar (Light) 5.0 lbs 8.9%
Name Form Alpha Amount Time
Styrian Goldings Pellet 4.5 oz 60
Halletau Hersbrucker Pellet 3.8% 0.75 15
Tettnang Pellet 4.3% 0.75 15
Saaz Whole 3.8% 1.0 5
Man. Code Name Type Amount (Starter)
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 120 F 30 minutes Infusion
Sac Rest 152 F 90 minutes Direct
Ken and Jen's Tripel has won a fair number of awards and stood out as the best of our lightest beers for this tasteoff.

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.