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Tom Peters' Triple


Pew

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Here's the recipe:

Boil for 45 minutes:

1.4lb Alexander Sun Country Pale Malt Extract

1.5oz Syrian Aurora hops (7%AA)

Boil for 15 minutes more:

4lb Alexander Sun Country Pale Malt Extract

4lb Alexander's Sun Country Wheat Malt extract

1lb clear Belgian candi sugar

8oz Malto Dextrin powder

1 oz Styrian Golding hops

2tsp yeast nutrient

1tsp Irish moss

At the end of the boil:

1.5oz Strisselspalt hops

Yeast:

Wyeast 3522 Belgian Ardennes or Safale T-58

Prime with 0.75 dry cup measure (or 5oz by weight) dextrose

The recipe comes from Tom Peters, the owner of Monk's cafe in Philly. This beer ages very well. Set some aside for next Christmas. :blink:

Pieter_Claeszoon__Still_Life_with_a.jpg, Skull and Quill Society thWatchDogParchmentBanner-2.jpg, The Watch Dog

"We are 21st Century people who play a game of dress-up and who spend a lot of time pissing and moaning about the rules of the game and whether other people are playing fair."

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It is hoppy, but it is more of a 'sweet' hop as compared to an IPA's 'dry' hop.

Make sense? :blink: :)

Pieter_Claeszoon__Still_Life_with_a.jpg, Skull and Quill Society thWatchDogParchmentBanner-2.jpg, The Watch Dog

"We are 21st Century people who play a game of dress-up and who spend a lot of time pissing and moaning about the rules of the game and whether other people are playing fair."

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