Tripel
I brewed a tripel on Saturday. I used a very basic recipe: 80% of fermentables from Castle Pilsner Malt and 20% from Corn Sugar. I doughed in for a protein rest @122° with a relatively thick 1.2 qt/lb water-to-grain raitio, then raised to saccharification temp with a combination of infusion and direct heat. My tun wasn't large enough to bring it all the way up with infusion alone. In retrospect I probably could have gotten away with a 1:1 w:g for the first rest and had enough room to infuse all the way up to 147°. I had about 13.5 gallons in the kettle pre boil. Hops were imported Styrian Goldings for bittering and imported Saaz for flavor & aroma. After chilling I ended up with about 10.6 gallons total at a gravity of 1.080, split between 2 six gallon carboys. I pitched 2L starters of Wyeast 1214 into each carboy. That was around 7 pm Saturday night. By 7 am Sunday morning active, vigorous fermentation was in progress and two hours later foam was blowing out the blowoff tubes. The wort was at about 66° when I pitched the yeast and I'll let it rise to the 70-72 range during the ferment. I want to get the most out of this yeast and not repeat the experience I had with 3787 on the big Belgian I brewed for the bourbon barrel. That one crapped out at about 69% apparent attenuation. I'm hoping for min. 80% this time.