Belgian Tripel - when to add orange peel?

RyanT · 01-20-2009, 03:29 PM

I will be making my first Belgian style tripel this weekend, and I am going to add some crushed corriander and some orange peel. I'm looking to add slight nuance with these flavorings, and am planning on a perhaps a 3 week primary, 1 week in the secondary (if needed? Maybe not...), and 2 month rest in the bottles.

1. Should i add my orange peel in the secondary (if so, how many days?), or in the last 15 min of the boil?

2. Should I add my crushed corriander seeds in the secondary (if so, how many days?), or last 10 min of the boil?

3. how much orange peel should I add? I have no idea what is too much or too little. 3 peels? 1 peel? Don't want a strong crazy orange flavor. just a hint of it.

Thanks everyone!

**Poobah58** · 01-20-2009, 04:36 PM

I've put 3 grams coriander and 7 grams orange peel in my Tripel. I add with 10 minutes left in boil. I coarse crush the coriander in a baggie with a hammer. Kinda depends on the yeast. I use WY3787 which throws off a lot of spiciness and esters. I think a Tripel is all about the yeast. I put in very small amounts of coriander, orange peel or grains of paradise. Just enough to know it's there. You do not want to overpower the yeast.

**mmb** · 01-20-2009, 06:44 PM

You add both Bitter Orange Peel and Coriander to the end of the boil, usually 5 - 10 minutes before flame out.

FYI, orange peel nor coriander are traditional in a Trippel. The spiciness comes from the yeast.

Parker36 · 01-20-2009, 06:46 PM

In a trippel? Never. Monks make trippel, they like to keep things simple

jjp36 · 01-20-2009, 06:53 PM

Also, if i were you i would let it bulk age in the secondary for a lot longer then 1 week.

RyanT · 01-20-2009, 07:28 PM

Quote:

Originally Posted by Parker36

In a trippel? Never. Monks make trippel, they like to keep things simple

Got a lot of similar comments from others, so the peel is gone!

yemu · 01-21-2009, 09:58 AM

Quote:

Originally Posted by jjp36

Also, if i were you i would let it bulk age in the secondary for a lot longer then 1 week.

yes, let it age in a secondary, preferably in a cold place - about a month of lagering in a very low temps are what belgians do. after that you have to add new yeast prior the bottling.

**Poobah58** · 01-21-2009, 11:30 AM

I let my Tripels sit in primary for 1 month. Gives the yeast a chance to ferment out and clean up after themselves. No secondary, go straight to keg. I then let them sit in the cellar (carbonated) for a month or two. I then put them in the fridge and let them sit there for 1 month before tapping.
BTW, it is true that most belgians do not use spices in a Tripel. I only use spices in such small amounts that the yeast is still the star but it does accentuate the taste. YMMV

lordbeermestrength · 01-21-2009, 12:09 PM

Don't let anyone tell you not to use spices in a trippel. They are right that it is not nessesary, by any means, but a lot of breweries, including Victory (golden monkey) add spices and it complements the beer nicely. Just be careful if you do add some not to add too much.

Bob · 01-21-2009, 12:46 PM

I never have spiced a Tripel and never shall, but you're welcome to do so! Just ensure that the spices are so subtle as to be indistinguishable from the yeast ester profile - that's the thing about Golden Monkey (if indeed it is spiced; I never knew it was, and Victory says nothing about spices on their website).

Cheers,

Bob