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Old 01-20-2012, 01:22 AM   #1
tpahnke
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Default Belgian Tripel Recipe?

Okay I'm branching out from IPA's Russian Imperials, British Bitters, and trying a Belgian tripel for the first time. I'm using ingredients on hand and a few adjuncts I picked up. Here is my recipe. Any thoughts? Too much candi sugar and when should I add it? Bitter or sweet orange peel (planning on sweet)? Timing for adjuncts? Comes in a little dark for style but thought I would use up my Munich.


Est Original Gravity: 1.083 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.53 %
Bitterness: 31.9 IBU
Est Color: 7.9 SRM

12 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 73.53 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 8.82 %
1 lbs Biscuit Malt (23.0 SRM) Grain 5.88 %
1.00 oz Tradition [6.00 %] (75 min) Hops 16.4 IBU
0.50 oz Hersbrucker [2.32 %] (60 min) Hops 3.0 IBU
0.50 oz Saaz [3.80 %] (60 min) Hops 5.0 IBU
1.00 oz Saaz [3.80 %] (20 min) Hops 6.0 IBU
0.50 oz Saaz [3.80 %] (5 min) Hops 1.0 IBU
0.50 oz Hersbrucker [2.32 %] (5 min) Hops 0.6 IBU
0.35 oz Coriander Seed (Boil 1.0 min) Misc
0.50 oz Licorice Root (Boil 15.0 min) Misc
1.00 oz Orange Peel, Sweet (Boil 5.0 min) Misc
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 11.76 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) (Big Starter)

Mash at 150, batch sparge and 75 minute boil.

I've been to Belgium, enjoyed their beer (maybe too much), but never brewed it. Thanks in advance.

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Old 01-20-2012, 01:55 AM   #2
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I don't think you want biscuit in a tripel.

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Old 01-20-2012, 02:00 AM   #3
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Quote:
Originally Posted by smalliewader View Post
I don't think you want biscuit in a tripel.
Agreed.
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Old 01-20-2012, 02:04 AM   #4
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Default Ok

Thanks for the opinion. I saw this in a few others but questioned it. Any other suggestions for the grain bill?

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Old 01-20-2012, 02:12 AM   #5
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I like Caravinne, would use 1.5-2 Caravinne instead of Biscuit...


Otherwise I am drooling !

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Old 01-20-2012, 02:44 AM   #6
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For your first tripel I would keep it simple. A simple tripel is great.

Drop the biscuit and even consider dropping the spices. Pilsner, munich and some sugar plus some hops makes a very good tripel. You can up the sugar to replace the biscuit or even up the sugar to 20% to dry it out some.

Consider pitching the yeast in the low 60's and slowly let the temp rise up. Let it ferment for a long time. 4-6 weeks. And then once bottled think months instead of weeks to condition.

Enjoy.

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Old 01-20-2012, 03:19 AM   #7
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Default ok

Great suggestion . Sometimes simpler is better and easier to identify flavors in final product, maybe I'll scale back the adjuncts. I do have some Belgium aromatic, special b and caramel 40, I could use anyone of these based on suggestion. I will report back on final recipe and results. I consider this recipe a fun trial based on group feedback.

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Old 01-20-2012, 04:07 AM   #8
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Some people like to add some specialty malts and spices and such, but the best triples I've had have all been dead simple recipes. Pilsner, maybe a touch of wheat or aromatic (4-6oz tops), or light munich (1lb tops), sugar to dry it out, enough hops to balance, and the rest of the flavor comes from the yeast. Basically, provide a nice and subtle platform for the yeast to do and show its thing, and you'll have a great beer. Then again, that's just one guy's opinion. Do what you think is best.

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Old 01-20-2012, 04:19 AM   #9
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If you're looking for a straight simple tripel just use base grain and no spices. I've seen spiced ones but for you're first I'd recommend simple. You can also mash as low as 146. I do that regularly and get very attenuated and dry tripels. Also candi sugar is the same as table sugar so save you're money. Just use under 20% of you're fermentables with table sugar.

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Old 01-20-2012, 01:17 PM   #10
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Quote:
Originally Posted by tpahnke View Post
Thanks for the opinion. I saw this in a few others but questioned it. Any other suggestions for the grain bill?
Definitely ditch the biscuit, it will add a bready, nutty/chocolate like flavor. Replace with another lb of base malt or plain table sugar. In fact, rather than pay for clear candi sugar, I just use table sugar since clear really doesn't add any flavors. Mash low and it should finish out pretty low for a nice, dry Tripel. I do mine at 148-149 for 90 minutes and get FG's below 1.010.

I agree with the others, simple is better in a Tripel. They are all about high ABV and getting the flavor from the yeast rather than grains. Save the biscuit, aromatic and Special B for doing abbey style dubbels where you want that flavor profile.
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