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Old 05-14-2012, 08:47 PM   #1
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Default Another tripel recipe

Hey Guys-

Y'all have been super helpful on past recipes, and so I figured I'd toss up my current ideas for a tripel and see what kind of feedback you have. Have at it!

Efficiency: 80% (on my equipment)

9lbs belgian pilsener
8oz flaked wheat (for head)
6oz belgian aromatic
4oz acid malt (to help with color- I have very hard water)
3lbs table sugar (boil)

2oz tettnang 60 min (adj. to ~35 IBU)
1oz saaz 10 min

90 min mash @ 148F
90 min boil (7gal down to 5.5 gal)

OG: ~1.083
FG: hopefully very low

I wanted to get some vienna into the grist, but I couldn't get the percentages to work out without cutting back more on the pils, which I didn't want to do. Good pils malt IMO should be the star here. I think for this attempt we'll go with simpler-is-better and use the above grist unless someone else here thinks it should be changed.

Also, as I am adding O2 directly to the wort, do you think this beer would benefit from a second addition of O2 around the 12-18hr mark like a really big beer would? I'm sure I'll come up with some more questions, but that's for later in the thread.

Cheers!

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Old 05-14-2012, 09:33 PM   #2
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looks good. Will you invert the table sugar first? You can just throw it in the boil, but if your wort is not acidic enough, the sucrose might not break down enough into fructose and sucrose. I used Belgian candy for my last tripel to avoid the whole concern.

What yeast strain are you going to use? what fermentation schedule?

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Old 05-14-2012, 09:53 PM   #3
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Quote:
Originally Posted by DJG42 View Post
What yeast strain are you going to use? what fermentation schedule?
+1 The most important question. Recipe looks great.

I wouldn't add more O2...IME the yeast will be well on it's way after 12-18 hours and you want the yeast character to shine.
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Old 05-14-2012, 10:06 PM   #4
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I'm thinking WLP500 for this one. It wasn't posted because I'm not dead set on one over another. Personally I'm not a big 530 fan, I like more fruit in my belgians. Fermentation schedule flexible. Long primary, long secondary, and then into bottles for conditioning.

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Old 05-15-2012, 03:50 AM   #5
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I wasn't planning on inverting the sugar. The yeast can still break it down even if it's not inverted, more easily than malt sugars, and the acid malt should help acidulate the boil anyway.

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Old 05-15-2012, 06:35 PM   #6
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Just a lunchtime bump- didn't get too much response yesterday. Thanks guys!

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Old 05-15-2012, 09:39 PM   #7
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Quote:
Originally Posted by DJG42 View Post
looks good. Will you invert the table sugar first? You can just throw it in the boil, but if your wort is not acidic enough, the sucrose might not break down enough into fructose and sucrose. I used Belgian candy for my last tripel to avoid the whole concern.

What yeast strain are you going to use? what fermentation schedule?
Belgian candi sugar is not inverted. Invert sugars are syrups, candi sugar is not. Belgian brewers use table sugar.

I'd leave out the wheat. If you do everything else right it won't be needed. If you screw up the fermentation, wheat won't help. Example: Duvel. Head that most homebrewers would kill for and it's nothing but pils malt and sugar. Same thing for Westmalle tripel.
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Old 05-15-2012, 11:16 PM   #8
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Thanks Denny- I've never had a real problem with head retention, my fermentations are well under control, but I've never made a beer with a Duvel-like rocky head so that's why I included it (also a little concerned about my very hard water affecting head). I'll drop it. Do you think a little Vienna would make the beer more interesting? Not trying to clone anyone's beer, but neither am I trying to make anything too out-there. Just a tasty tripel I haven't had before.

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Old 05-16-2012, 12:01 AM   #9
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I love tripels so much that I'm pretty much a purist. Pils malt and sugar are all I use. Strictly speaking, Vienna would be out of place in a tripel, but it's your beer.

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Old 05-16-2012, 01:00 AM   #10
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Quote:
Originally Posted by Denny View Post
I love tripels so much that I'm pretty much a purist. Pils malt and sugar are all I use. Strictly speaking, Vienna would be out of place in a tripel, but it's your beer.
I am in the same camp. 80 % pils, 20% sugar, BU:GU .37. Make a very good Tripel. Ferment at the right temp and give it some age....... YUM.
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