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.
Belgian Blond Ale
Type: All Grain
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
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
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 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
Created with BeerSmith
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
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.
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
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
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