Happy HolidaySs Giveaway - Winners Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian Triple- the "light" version
Reply
 
LinkBack Thread Tools
Old 02-18-2009, 01:42 PM   #21
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,807
Liked 4916 Times on 3565 Posts
Likes Given: 990

Default

Quote:
Originally Posted by PseudoChef View Post
I would just stick with maybe 7-8 lbs Pils, a pound of sugar or so, then the 530 you have (unless you want the Unibroue) yeast.

I'm brewing a Tripel next and it's just 28 lbs pils with 4-5 pounds sugar with 5 gallons onto WY3787 and the other 5 to WLP500 yeast. The 3787 is the same as the 530. I might add a touch of aromatic, but unsure.

You could always add some munich if you desire (maybe half pound in 5 gallons) as well as some wheat malt (again, half pound to a full pound). I'd shoot for a gravity in the 1.045-1.047 range with the anticipation that you are going to get below 1.010 as a final gravity - putting you in the upper 4%-lower 5% abv range. For reference, the Belgian Pale I brewed while brewcasting went from 1.060 to 1.010 (83% AA) without any issues. There was less than a half pound of simple sugar in that recipe.

I have had no problems getting either the 500 or the 3787 over 80% apparent attenuation.


On a side note, I don't see how you can like a spicy tripel, but adding some corriander to a wit pushes you over the edge I think Fin du Monde is inherently much spicier than any wit.
Quote:
Originally Posted by DeathBrewer View Post
Yooper, basically you should just make a Cream Ale with low IBUs of noble hops and use a belgian yeast
I like Pseudo's plan. I like a triple, I really do. I just drink too much every day to be able to put a triple on tap.

I've made something similar to what DB is saying- and I'll do that in the summer again. I guess with my lower ABV triple, I'm wanting the extra stuff that comes with a triple. As to hating coriander, and liking Fin du Monde, what can I say? I'm a woman, so it doesn't have to make sense!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2009, 01:43 PM   #22
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default

Quote:
Originally Posted by DeathBrewer View Post
Yooper, basically you should just make a Cream Ale with low IBUs of noble hops and use a belgian yeast
Out of all the suggestions I've yet read, this is closest to the mark, methinks.

Really, we're talking about a SMaSH, here. Tripel is, purely, Pils, 10-20% invert sugar, a touch of noble hops, and yeast. Ditch the invert sugar and reduce the Pils to get an OG of less than 1060. I wouldn't worry about a protein rest, because the yeast will be so low-floc that clarity won't be much of an issue. Set your sacc rest relatively high for vollmundigkeit. Bitter with noble hops or Styrian Goldings and keep the BU:GU below 1:2. I like Wyeast 3787 (the Westmalle strain), but also think Ardennes would be a really interesting experiment (I love that yeast!).

That's how I'd do it, anyway. If I wanted to ensure a bit of maltiness, I'd decoct instead of using a specialty grain. Tradition, you know. If you really want to go nuts, use Fix's 40/60/70 mash regime - start at 40C, rest 30 minutes. Transition to 60C with infusion of boiling liquor. Rest at 60C for 30 minutes. Transition from 60 to 70C with external heat and rest for 30 minutes. I've done this the past couple SMaSH brews, and the results have been outstanding.

Cheers,

Bob
__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands


Bob is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2009, 02:05 PM   #23
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,424
Liked 102 Times on 75 Posts
Likes Given: 39

Default

I really wouldn't mash high for any belgian-style. I usually aim around the 150°F area to try to get them around 85% attenuation.

If she's looking for a beer that she can quaff all day long, she's going to want it to be dry so it's easier to drink and "digest" as the monks would say. This was part of the reason why Belgian beers are known for their dryness - because that's what the monks lived off of during times of fasting, so they needed to be able to put a lot down without feeling too full.

__________________
PseudoChef is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2009, 02:31 PM   #24
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default

True, Chef. But the specific requirement of a Tripel-like yet lighter beer makes me think she wants a Tripel but without the alcohol. If you simply reduce the grist/sugar without modifying the process by which the fermentables are extracted, you also reduce the precursors which provide the requisite mouthfeel of a Tripel. Thus my recommendation. It's subtle, but the Duvel is in the details. (groan)

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2009, 11:01 PM   #25
thataintchicken
GUSTATUS SIMILIS PULLUS
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
thataintchicken's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Lewiston, ID
Posts: 8,072
Liked 1274 Times on 1265 Posts
Likes Given: 8

Default

Quote:
Originally Posted by NQ3X View Post
Thus my recommendation. It's subtle, but the Duvel is in the details. (groan)

Bob
you are evil and must be destroyed

I've got some Wyeast 3864 on the shopping list next week -- I was looking to do something similar. I love tripel and I love session beers.

Just need to get the competition porter and dunkelweizens out of the carboys.
Tis' the season for Saisons and getting my Belgian on !
__________________
Subtle is too confusing. Subtle only has it's place for aroma, flavor, and insult. Anyplace else, you lose. -GilaMinumBeer

Ginger, how long should I boil these crab legs for? I want them to fall off the bone just like Texas pork ribs. - Ace Club

I'm a meat hunter. - AZ_IPA

Their new commercial sounds lime the crazy fiat music.- Zuljin
thataintchicken is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Airlocks: Classic 3-piece or "triple ripple" style? deepfat Equipment/Sanitation 13 03-21-2011 12:57 PM
vBulletin software version, e-mail status, and "My Replies" SavageSteve HomeBrewTalk Announcements & Feedback 7 10-20-2009 08:49 PM
Critique This Recipe - "Late Night Leftover Light" Mutilated1 Recipes/Ingredients 10 02-20-2009 01:22 AM
Great article on the "Dark Side" of Light Beer piperkeith General Beer Discussion 1 08-18-2007 01:32 AM
Is "pale" the same as "light?" Thor Recipes/Ingredients 5 02-17-2006 09:59 PM



Newest Threads

LATEST SPONSOR DEALS