Ukomljavanje 90 minuta, kuvanje 90 minuta.Nakon kljucanja dodati secerni sirup, nakon 30 hmelj kuva se 60 minuta i drugi hmelj kuva se 15 minuta, i 10 minuta irska mahovina.Ohladi se izmedju 20 i 24 stepena doda se kvasac i drzati 48 sati na temperaturi 1 stepen a nakon toga podici na 24 do kraja fermentacije.nakon punjenja drzati mesec dana blizu zamrzavanja.
ALL-GRAIN
OG: 1.082
FG: 1.012
IBUs: 25
ABV: 9.2%
MASH/GRAIN BILL
13 lb (5.89 kg) Pilsner malt
HOPS/ADJUNCT SCHEDULE
2.5 lb (1.13 kg) Simplicity Candi Syrup at the start of the boil
1 oz (28 g) Styrian Goldings [5.40 %] at 60 minutes
0.5 oz (14 g) Nelson Sauvin [12.00 %] at 15 minutes
DIRECTIONS
Mash at 148°F (64°C) for 90 minutes, then sparge and boil for 90 minutes, following the hops schedule and adding the candi syrup at the start of the boil. Chill to 68°F (20°C). According to the website, Vicaris Tripel is fermented at 75°F (24°C) and lagered at 34°F (1°C), so pitch the yeast, and after 48 hours, raise the temperature to 75°F (24°C) and ferment to completion. Lager near freezing for at least one month before bottle conditioning.
YEAST
Westmalle (Wyeast 3787 Trappist High Gravity or White Labs WLP530 Abbey Ale)
https://beerandbrewing.com/vicars-tipple-tripel-recipe/
https://www.youtube.com/watch?v=g929Mvidtuk