Belgian Tripel - Recipe Critique

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Ended up putting the recipe in the db because it was the closest I've come to brewing an OK belgian style. Balance is extra important in this style.

If I were to brew it again, I think I'd tweak up the amount of malt and reduce the amount of sugar a bit. Still got a bit of warm alc in there but reasonably subdued.

I think next time I brew something like this I might actually brew three times and just take high gravity first runnings then blend in the fermenter. I'd also try again with 1388 just to see if there's a difference. 3787 scares me now - I think it needs special love.

Certainly achieved some of the citrus flavours I was chasing and would rate it as a reasonable success with some tweaking needed.
 
Going to have a crack at this on the weekend:


Type: All grain
Size: 22 liters
Color: 8 HCU (~6 SRM)
Bitterness: 39 IBU
OG: 1.081
FG: 1.010
Alcohol: 9.2% v/v (7.2% w/w)
Grain: 6.5kg German Pilsner
200g American victory
Mash: 70% efficiency, step 55, 63, 68, 72, 78
Boil: 90minutes, SG 1.056, 32 liters
800g Belgian candi sugar, after ferment
Hops: 35g Styrian Goldings (3.5% AA, 60 min.)
35g Tettnanger (3.5% AA, 60 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
20g Tettnanger (3.5% AA, 20 min.)
10g Styrian Goldings (3.5% AA, 10 min.)
10g Tettnanger (3.5% AA, 10 min.)
10g Styrian Goldings (aroma)
10g Tettnanger (aroma)

WY Ardennes

Decoct

Adjust mash with usual salts and phosphoric if need be.
Boil salts.
 
Hi manticle, do you have any feedback for your last attempt?
 

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