The Brewing Lair’s BLT clone
A hoppy Belgian tripel brewed with Mosaic® hops added at the end of the boil and as dry hops.
The Brewing Lair’s BLT clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.075 FG = 1.010
IBU = 36 SRM = 4 ABV = 8.6%
Ingredients
8.8 lbs. (4 kg) Pilsner malt
2 lbs. (0.9 kg) pale ale malt
2 lbs. (0.9 kg) cane sugar
11 oz. (315 g) chit malt
6 AAU German Magnum hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
3 oz. (85 g) Mosaic® hops (0 min.)
4 oz. (113 g) Mosaic® hops (dry hop)
White Labs WLP550 (Belgian Ale), Wyeast 3522 (Belgian Ardennes), or Imperial Yeast B45 (Gnome) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
With the goal of creating a highly fermentable wort, mash in with 2.5 gallons (9.5 L) of 161 °F (71 °C) strike water to achieve a rest temperature of 150 °F (66 °C). Hold this temperature for 60 minutes.
With sparge water at 170 °F (77 °C), collect about 6.5 gallons (24.6 L) of wort. Bring to a boil. At the start of the boil, set a timer for 90 minutes. With 60 minutes remaining, add Magnum hops.
At flameout, add the Mosaic® hops and cane sugar and let sit for 20–30 minutes before chilling. Chill the wort to 73 °F (23 °C). Pitch the yeast. During primary fermentation, allow the temperature to free rise up to 80 °F (27 °C).
Once primary fermentation is complete and the gravity is stable for at least three days, add 4 oz. (113 g) of Mosaic® hops for a three-day dry hop.
Add priming sugar and bottle or keg and force carbonate to 3.0 volumes.
The Brewing Lair’s BLT clone, Extract Only
(5 gallons/19 L, extract only)
OG = 1.075 FG = 1.010
IBU = 36 SRM = 4 ABV = 8.6%
Ingredients
5.3 lbs. (2.4 kg) Pilsner dried malt extract
1 lb. (0.45 kg) pale ale dried malt extract
2 lbs. (0.9 kg) cane sugar
6 AAU German Magnum hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
3 oz. (85 g) Mosaic® hops (0 min.)
4 oz. (113 g) Mosaic® hops (dry hop)
White Labs WLP550 (Belgian Ale), Wyeast 3522 (Belgian Ardennes), or Imperial Yeast B45 (Gnome) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Bring 6 gallons (23 L) of water to a boil. Remove from heat and carefully stir in the malt extract. When fully dissolved, return to heat. At the start of the boil, set a timer for 90 minutes. With 60 minutes remaining, add Magnum hops.
At flameout, add the Mosaic® hops and cane sugar and let sit for 20–30 minutes before chilling. Chill the wort to 73 °F (23 °C). Pitch the yeast. During primary fermentation, allow the temperature to free rise up to 80 °F (27 °C).
Once primary fermentation is complete and the gravity is stable for at least three days, add 4 oz. (113 g) of Mosaic® hops for a three-day dry hop.
Add priming sugar and bottle or keg and force carbonate to 3.0 volumes.
