Belgian Triple- the "light" version
 

I have a challenge for you guys. I want to make something very much like a triple. But.......lower alcohol for a session beer. Fairly thin bodied, fruity, all that "triple" goodness, without the high ABV.

I've only ever made one Belgian before, so I'm a complete novice with that style. But I read a description of "Belgian Harvest Ale" in the Williams Brewing catalogue that said, "an ale in the farmhouse tradition- a bit lower in alcohol that some of the strong triple and trappist styles, and fermented with a yeast that leaves a clean (for Belgian) balance in the finished ale. Not as smooth as a lager, this one has a wonderfully complex flavor anchored by the German pale/ Munich malt and beet sugar base, and accented by the unique flavors imparted by the Belgian yeast strain and European hops. Alcohol 6%, IBUs 33. Includes 8 pounds of blended malt and beet sugar, etc".

So, for a drinkable but lower alcohol triple, what would you do? I don't have any munich malt, but can order some. I have WLP530 yeast. I have plenty of 2-row, maris otter, other grains, lots of hops.

Sounds like you're looking for something like a belgian pale ale, like a De Koninck perhaps?
De Koninck - Brouwerij De Koninck NV - BeerAdvocate

We don't have much selection here, but I'll read the link and see if that's what I have in mind. Thanks!

I've made a similar sounding Belgian pale ale, and that was ok. I guess I was thinking more of a lower ABV clone of La Fin Du Monde. That would be tough, I know, because of the balance and the amount of malt required to make it, but I'd like something like it. I want a beer that I can drink several of, though, without getting ripped every night.

Not quite what you are looking for, but perhaps you could adapt. Here is a recipe that I used for a low ABV belgian. My intent was to use it to develop a yeast cake for a follow on of a high OG brew.

Blonde Ale
Belgian Blond Ale


Type: All Grain
Date: 1/3/2009
Batch Size: 5.00 gal
Brewer: Jsta Porter
Boil Size: 6.60 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.48 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.76 %
0.75 oz Czech Sladek [7.80 %] (90 min) Hops 21.7 IBU
0.25 oz Czech Sladek [7.80 %] (15 min) Hops 3.3 IBU
0.25 oz Czech Sladek [7.80 %] (4 min) Hops 1.1 IBU
0.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 4.76 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale



Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 5.81 % Actual Alcohol by Vol: 6.13 %
Bitterness: 26.1 IBU Calories: 237 cal/pint
Est Color: 5.0 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 10.00 lb
Sparge Water: 3.18 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 100.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 12.50 qt of water at 170.0 F 154.0 F
10 min Mash Out Add 7.00 qt of water at 198.2 F 168.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes


Created with BeerSmith

*subscribe*

This sounds intriguing. I wonder, since traditionally a Triple supposedly had triple the malts and triple the abv...how about scaling a traditional tripel grainbill back to the abv range you're shooting for?

For example I just grabbed this supposed tripel of the web

What if you put this (or any) recipe you like into beersmith, then start juggling til you got the anticipated abv to the range you wanted..

The interesting thing with your idea is that you will probably REALLY get a lot of character from the yeasties...Maybe more than in a higher grav grainbill...

It could be really awesome.

OH, it just occured to me, when you came into town did you try Dragonmead's Wench Water? I'm pretty sure I had a half that night...I'm just wondering if that would fit your bill.

No, I didn't even try it. I will NOT drink a beer with coriander in it! No ****ing wits for me. And definitely NO fruit! Come on- you knew that!

I like the Belgian yeast flavors, but I don't want any spices or fruits added. I really liked a Belgian pale ale I made last summer, but I want a triple in flavor this time.

Revvy, I think that might be the ticket. Make a triple, but half the recipe, or at least adjust it in Beersmith. I would like to have something on tap to have three of, without getting smashed.

I actually didn't know wenches water had corriander in it when I tasted it, not until I posted the note from the website here...I never tasted it in it.

But yeah I think doing a scaling may get you a taste you want with not the abv...I'd be interesting in brewing this up too (damn, I just flushed a beligan yeast cake down the sink 20 minutes ago.)

The trick will be finding a good base recipe...

Do a scaled down Duvel which is 85% pilsner and 15% sugar, so go

8.5 lbs pils
1.5 sugar
Continental hops to 15-20 IBU's
and use Wyeast 3864

this is the base for my http://www.homebrewtalk.com/f72/drunk-owl-mango-55227/, but it makes a really good easy drinking beer on it's own

Why the Wyeast 3864? Is it still available?