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Old 09-27-2007, 02:52 PM   #1
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Default Have Belgian Yeast, Will Brew...

Through a series of missteps on my part, I have extra Belgian yeast in my lagerator. When I was first planning my Rochefort 10 clone, I figured "Trappist" yeast would be a good bet, so I bought a vial of WLP500. Turns out, via this page, that it was from Chimay. Boo. So after seeing where Rochefort can be found, I ordered a pak of Wyeast 1762. Except I somehow ordered two packs....I guess I hit the order button twice or something.

So here we are. I'd REALLY love to make a tripel. It's gonna be at least a few weeks, so I've got time to plan, but which would make a better tripel? Or do I need a tripel-specific yeast strain like you do for a saison?

And then, what to do with the other yeast. It's already been in my lagerator for a couple months, so I don't wanna wait too much longer. And I don't want to do another strong dark trappist-style, as I have 5 gallons of Rochefort 10 and 5 gallons of Stone VE 6/6/6 in bottle right now.

Suggestions would be appreciated...

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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 09-27-2007, 03:14 PM   #2
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Well, there's no doubt you need to make a tripel. Which yeast? Well, with that kind of inventory it seems like the perfect time to make two tripel batches and only differentiate with the yeast. Would be really cool to see the different flavor profiles in the WLP500 and the 1762 side-by-side.

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Old 09-27-2007, 03:18 PM   #3
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Quote:
Originally Posted by seefresh
Well, there's no doubt you need to make a tripel. Which yeast? Well, with that kind of inventory it seems like the perfect time to make two tripel batches and only differentiate with the yeast. Would be really cool to see the different flavor profiles in the WLP500 and the 1762 side-by-side.
Took the words right out of my mouth. You've been doing 10g batches anyway, so just split them into 2 carboys and pitch one of eash strain and compare.
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Old 09-27-2007, 03:22 PM   #4
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Okay, that sounds like a plan. So, who's got a good Tripel recipe?

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 09-27-2007, 04:10 PM   #5
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Quote:
Originally Posted by Evan!
Okay, that sounds like a plan. So, who's got a good Tripel recipe?
I'd like to know that as well, hoping to do one with my washed 1762 yeast soon.
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Old 09-27-2007, 04:27 PM   #6
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I used the wyeast 1762 (90% sure it was that yeast don't have my brew notes on me right now) on a tripel I did. It tasted like rocket fuel after the first 2 months, but after 6 its tasting really fruity and the alcohol taste is almost completely gone. I probably fermented too hot. I say go for it, it should taste great.

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Old 09-27-2007, 04:58 PM   #7
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This is the tripple I plan on making in about a week. I got the recipe off of BeerTools and then made a few modifications.

Road Tripple

A ProMash Recipe Report


BJCP Style and Style Guidelines
18-C Belgian Strong Ale, Belgian Tripel

Min OG: 1.075 Max OG: 1.085
Min IBU: 25 Max IBU: 38
Min Clr: 45 Max Clr: 6 Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.50 Wort Size (Gal): 11.50
Total Grain (Lbs): 29.70
Anticipated OG: 1.087 Plato: 20.90
Anticipated SRM: 4.0
Anticipated IBU: 28.6
Brewhouse Efficiency: 85 %
Wort Boil Time: 90 Minutes


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.84 Gal
Pre-Boil Gravity: 1.067 SG 16.46 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
82.0 24.35 lbs. Pilsen (2 Row) France 1.039 2
6.7 2.00 lbs. Flaked Soft White Wheat America 1.034 2
3.1 0.93 lbs. Dextrine Malt USA 1.030 0
8.1 2.42 lbs. Candy Sugar 1.047 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.10 oz. Hallertauer Tradition Pellet 6.00 10.0 90 min
1.10 oz. Goldings - B.C. Whole 4.75 6.7 60 min
1.10 oz. Hallertauer Tradition Pellet 6.00 7.2 30 min
1.10 oz. Hallertauer Tradition Pellet 6.00 4.6 15 min


Extras
Amount Name Type Time
0.00 Oz Whirfloc Fining 20 Min.(boil)


Yeast
WYeast 3787 Trappist High Gravity




Generated with ProMash Brewing Software

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Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
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Old 09-27-2007, 06:30 PM   #8
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Thanks jdoiv. Here's my stab at it, tailored more towards my inventory. I'll still have to order more carapils and clear candi sugar, but I have everything else. I'll make twin batches, then pitch the 1762 into one and the 500 into the other. Great idea, seefresh...

Tripel Twins - Chimay

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-C Belgian Strong Ale, Belgian Tripel

Min OG: 1.075 Max OG: 1.085
Min IBU: 25 Max IBU: 38
Min Clr: 5 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 14.50
Anticipated OG: 1.085 Plato: 20.51
Anticipated SRM: 4.9
Anticipated IBU: 36.4
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.77 Gal
Pre-Boil Gravity: 1.066 SG 16.15 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.9 5.50 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
17.2 2.50 lbs. Candi Sugar (clear) Generic 1.046 1
24.1 3.50 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
13.8 2.00 lbs. Flaked Soft White Wheat America 1.034 2
6.9 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertauer Whole 4.00 6.1 90 min.
1.50 oz. Goldings - E.K. Whole 6.00 25.7 60 min.
0.25 oz. Hallertauer Whole 4.00 2.2 30 min.
0.50 oz. Saazer Whole 3.30 2.3 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
2.00 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Tbsp pH Stabilizer Other 60 Min.(mash)


Yeast
-----

White Labs WLP500 Trappist Ale


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 12.00
Water Qts: 15.00 - Before Additional Infusions
Water Gal: 3.75 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 30
Saccharification Rest Temp : 152 Time: 45
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.71 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.





__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 09-27-2007, 06:39 PM   #9
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Looks good. I'm planing on bottling this batch and letting it sit for 6 to 12 months. If all goes well, want to do a trade?

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Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
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Old 09-27-2007, 06:42 PM   #10
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Quote:
Originally Posted by jdoiv
Looks good. I'm planing on bottling this batch and letting it sit for 6 to 12 months. If all goes well, want to do a trade?
Absolutely!
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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