Brother Bearer's Belgian Tripel

Here is the Bio on Max's Trpel, it was based off of this recipe: http://www.northernbrewer.com/documentation/allgrain/AG-BelgianTripel.pdf

And here is the promash of my brewing session.

Baby Tripel

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-C Belgian Strong Ale, Belgian Tripel

Min OG: 1.075 Max OG: 1.085
Min IBU: 25 Max IBU: 38
Min Clr: 45 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 26.50
Anticipated OG: 1.080 Plato: 19.40
Anticipated SRM: 4.2
Anticipated IBU: 41.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 11.76 Gal
Pre-Boil Gravity: 1.068 SG 16.65 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.8 23.00 lbs. Pilsen (2 Row) France 1.039 2
5.7 1.50 lbs. Caramel Pils Malt Belgium 1.034 2
7.5 2.00 lbs. Candi Sugar (clear) Generic 1.046 1

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. summit Pellet 18.00 38.5 60 min.
2.00 oz. Czech Saaz Pellet 3.50 2.5 1 min.

Yeast
-----

White Labs WLP550 Belgian Ale

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 24.50
Water Qts: 33.42 - Before Additional Infusions
Water Gal: 8.35 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.36 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 75
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 10.32 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.