Belgian Tripel

Tripels are supposed to be fermented 3 time, though this is just has two. A strong and active yeast is a must. I like to make my own candi sugar, but of course buying some is easier. Belgian malts may be substituted, but I had German malts on hand for this batch.
Grain Bill:   12.75 lbs Avangard Pils malt
                    0.25 lb Avangard Munich malt
                    1 oz Styrian Goldings hops (Mash)
                   
Hops:           25 IBU's (in this case, Magnum 14.2 alpha)
                    
Belgian candi sugar: 1.5 lb table sugar, disolved in a small amount of water, cooked with an addition of Acid Blend until water boils off and temp rises above 250 degrees on low heat. In this case, I cooked the sugar until it obtained an darker amber color. The liquid is added directly to kettle at the beginning of the boil. Or simply add 1.5 lbs amber Belgian candi sugar to the boil.
                   
Irish Moss or other clarifier : 15 minutes left in boil
White Labs Trappist Ale Yeast, with active and robust starter.

Mash in at 120F and hold for 10-15 minutes (dough-in, use just enough water to wet the grains)
Raise temperature slowly up to 148-150 F and hold 45 mins. I do this in steps, where there is a rest in between where I take a temperature measurement, and hold for 5-10 minutes before adding more water to get the temperature up to 150. Then the temp was raised to 160 ish for 10 minutes to assure complete conversion.  Finish by raising the temperature to around 170F. Sparge and collect around 6 gallons of wort. In this most recent batch, I did do decoctions to raise the temps from 148F to 158F then to 168F.

As the wort comes to a boil, add the hot liquid candi sugar. Boil for 15 minutes, then add bittering hops. Boil for 75 minutes and add irish moss or clarifying pellet. Boil another 5 minutes and add the cooling coil to the pot for sanitization. Boil last 10 minutes, cool and transfer to carboy. Aerate (we use a stone). Pitch the starter.

Fermentation usually takes about 10 days, give or take a day depending on temperature. The cooler the longer. Transfer to secondary at this time and let sit another week.  My method is to bottle at this time with one and a quarter cups of malt extract (DME).

OG: Approx 19.2 Plato

Notes:
1) Any quality pils malt will do, but the Avangard increases yield do another pound may be required to hit target OG
2) I am using water in the 70-100 ppm solids range.
3) I do recommend having some acid blend on hand as well as common table sugar in bulk. You never know when you may want to add some Belgian candi sugar, and making your own is cheaper, and easy to do. Cook it longer to make it darker if desired.