Trois Pistoles clone

[texasliam]

does anyone have a clone for this one.
So far I got this, what are your thoughts?

GRAINS
9 oz Crystal 60
9 oz Cara Munich
4 oz Biscuit
1.5 oz Chocolate

MALT EXTRACT (avoid Laaglander! Too many dextrines)
9 lb Extra Light DME
1 lb Dark Belgian candi sugar
1 lb Invert sugar (Lyles Golden Syrup)

HOPS & SPICES
1.25 oz Styrian Goldings (55 min)

1/2 oz Styrian Goldings (15 Min)
1/8 tsp. Anise (15 min)
1/4 oz bitter orange peel (15 min)

1/4 oz Saaz hops (3 min)
1/8 tsp Anise (3 min)
1/4 tsp Coriander (3 min)

YEAST
Wyeast 3864 (This is one of their VSS strains that they only make Sept. through Dec. -- you could probably replace it with another Belgian ale yeast, perhaps WLP500, ask around about this one). I pitched 2 of these due to the high gravity. You’ll probably want to do a good half-gallon to a gallon starter.

BOTTLING
Bottle with 1/2 Cup Corn Sugar
and 1/2 cup Clear Belgian candi sugar


(Wyeast 3864 (Canadian/Belgian) that is the Unibroue-derived strain)

[markaberrant]

You would want to use a 1 gallon starter for a beer this big, but it would be better to brew a smaller beer first, then repitch 1 cup of fresh slurry.

I have heard Unibroue uses nothing but plain sugar, so that would mean no dark or specialty sugars, just use specialty malts for flavour, so I would add a pound of Special B, and drop the crystal 60.

They use a bit of spicing, your amounts seem reasonable.

What gravity are you shooting for? It's a 9% beer, but it finishes dry, so I would shoot for something in the neighbourhood of 1.080-1.085 and use about 2-2.5lbs of table sugar.

[texasliam]

What gravity are you shooting for? It's a 9% beer, but it finishes dry, so I would shoot for something in the neighbourhood of 1.080-1.085 and use about 2-2.5lbs of table sugar.

the table sugar subtitues for 1 lb Dark Belgian candi sugar and 1 lb Invert sugar, correct?
Ive been thinking of making a tripel as well, and I'm looking for a belgian yeast so maybe I'll make a wit first to get a nice batch of yeast for both.

Liam

[markaberrant]

the table sugar subtitues for 1 lb Dark Belgian candi sugar and 1 lb Invert sugar, correct?
Ive been thinking of making a tripel as well, and I'm looking for a belgian yeast so maybe I'll make a wit first to get a nice batch of yeast for both.

Liam

correct on the sugar substitution.

My wife loves witbier, so my new plan whenever using belgian yeast is to brew a wit first, then onto something a little bigger. I just did this with a pack of 3522 Ardennes, although all I ended up brewing was a wit (which my wife has been raving about) and an imperial wit (which tasted fantastic when I bottled it yesterday). And I just got free packs of Golden Flanders and French Saison, so more witbier is on the horizon.