Yeah, please let us know what you come up with!
This past weekend I tried a St. Bernardus 8 Tripel agian after some time and found it to be just simply fantastic.
It’s definitely well attenuated but yet has a medium mouthfeel. The hops make a nice presence as well. This beer a pale amber color and a flowery, fruity taste with a good balance between sweet and sour (8% alcohol content). This beer has a thick froth and strikes a balanced taste with a light bitterness.
To get your color up a bit I would go with a 90 min boil and pitch plenty of yeast in the low 60’s.
I really like the St Bernardus ABT 12, also. One of my faves! There’s a belgian beer pub in Denver called The Cheeky Monk that serves it on tap!
Ok, here is my revised edition:
12# Belgian pilsener
1 # Caravienne
1/2# Aromatic
Single step mash 149* for 90 min
1 oz styrian goldings 60 min
1/2 oz styrian goldings 30 min
1/2 oz crystal 10 min
1/2 oz crystal knockout
2 # sugar 15 min
1 tsp irish moss 15 min
1/4 tsp servomyces 10 min
O/G 1.080
just racked into secondary after 3 weeks, gravity is at 1.010
Smells great, tastes great. Can’t wait for it to be finished! Thanks to all of you guys for your advice. It helped a lot