Homebrew: The Waffler

The Brewski Brothers are proud to present to you one of our latest brews. Bored with simply brewing according to guidelines, we decided to see what would happen if we hopped the hell out of Belgian-style Trippel. Patience will be a virtue when it comes to this brew, but when our finished product was finally bottled we were left with quite a tasty delight. We were left with a very fruity, citrusy, and dry Belgian-style trippel. The beer turned out to be delightfully bitter, dry, and citrusy. The only thing we might add to this brew is more finishing hops and more dry hopping. Once again, feel free to add or take away anything from this recipe to suit your liking.

1.) Steep 1 lb 20 L crystal malt, 3 oz Belgian Munich malt, 3 oz carapils malt, and 8 oz marris otter malt at 155 degrees F for 30 minutes with 1 tsp gypsum.

2.) Add 8 lbs light DME, 3 lbs extra light DME, 1 lb light Belgian candy sugar and then bring to a boil.

3.) Add 1 oz Nugget hops (13.7%), 1 oz Magnum (14.4%), 1 oz Warrior (15.8%) and start a 60 minute boil.

4.) At 30 minutes, add 1 oz Chinook hops (11.4%), 1 oz Willamette (4.6%), and 1 oz Simcoe (11.9%).

5. At 15 minutes, add 1 tsp Irish moss and 1/2 oz sweet orange peel.

6.) At 5 minutes, add 1 oz Cascade (6.3%), 1 oz Chinook (11.4%), and 1 oz Amarillo (8.6%).

7.) Shut off heat and cool wort to below 70 degrees F. Pitch Trappist Ale yeast from White Labs WLP 500

8.) Ferment at 68-70 degrees F for 2 weeks and then rack to secondary and dry hop with 1 oz Amarillo (8.6%).

9.) 9 days later, dry hop with 1 oz sterling hops (6.0%)

10.) 5 days later, dry hp with 1/2 oz Willamette (4.6%) and 1 oz Chinook (11.4%).

11.) Leave in secondary for another month. Then, bottle with 6 oz of priming sugar and a hop tea created with 1 oz Mt. Hood (5.2%) filtered with 1 cup of water.

12.) The beer will be ready in two weeks, but will get much better with age.