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khugs21 · 03-31-2011, 09:58 PM

Hello all just looking for input on my Belgian tripel recipe.

13lbs 2 row
1lb Honey after primary has started
wyeast Belgian strong ale at 72F

Hops
1.50 oz Hallartauer 3.8% 60 Mins
1 oz Hallartauer 3.8% 15 Mins
.25oz corriander seeds 5 Mins

Est OG1.077
Est FG 1.010
abv- 8.78
Ibu- 25

Sound good? Going to brew this hopefully Monday, Just made my yeast starter today.

mhenry41h · 03-31-2011, 10:38 PM

My take on tripels? Good start, but you need more sugar/honey and get rid of the spice. Save the spices for wits and blondes...tripels are sacred!

**pjk49202** · 03-31-2011, 10:47 PM

I agree, take the spice out. Honestly, I've never put honey in a Belgian beer so I'm not sure I should comment on that. But, since you are using it like sugar I would put another pound after fermentation starts. Also, I would shoot for a lower fg. Try to get that baby as low as it'll go.

good luck!

mhenry41h · 04-01-2011, 12:10 AM

I'm with you pjk. The triple I'm fermenting now used sugar additions to primary. It's been 10 days and those suckers are still swarming in there. I'm down to 1.026 as of last night. Hoping for 1.008 or lower.

coming soon...to a fridge near you!

khugs21 · 04-01-2011, 12:16 AM

Yea my local brewpub did a tripel a while back and it was fantastic! Thats really where i got the idea from and since honey can almost fully ferment out I thought I would just use it as my sugar addition.

mhenry41h · 04-01-2011, 12:31 AM

Quote:

Originally Posted by khugs21

Yea my local brewpub did a tripel a while back and it was fantastic! Thats really where i got the idea from and since honey can almost fully ferment out I thought I would just use it as my sugar addition.

I like the idea of using honey for your sugar. I used a sugar blend where I inverted some organic cane sugar, used some corn sugar, and used some turbinado sugar. Why? I have no idea...its why we homebrew right?

Id generally recommend anywhere from 12 - 20% sugars in your triple and mash that sucker super low to dry it out. I wish mine was finished fermenting so I could tell you how much attenutation I got! My target is 1.008.

khugs21 · 04-01-2011, 01:09 AM

yea Im going to mash at about 149-150 just a single infusion for 60 mins and i guess ill just add some more honey probably around 1.5-2 lbs in the primary. And I wanted to add the coriander seed cause I CAN! Plus Ive seen a few recipes on here that used it.

mhenry41h · 04-01-2011, 01:18 AM

Not that I have a problem with it, but is there a reason you prefer 2 row over pilsner malt? All "true" Belgian tripels that I know of use Pilsner Malt. 2-row could add a cool dimension to it and like I mentioned before...its why we homebrew. I was just wondering.

khugs21 · 04-01-2011, 07:02 AM

Quote:

Originally Posted by mhenry41h

Not that I have a problem with it, but is there a reason you prefer 2 row over pilsner malt? All "true" Belgian tripels that I know of use Pilsner Malt. 2-row could add a cool dimension to it and like I mentioned before...its why we homebrew. I was just wondering.

Just cause its all i got on hand.

**Poobah58** · 04-01-2011, 10:48 AM

A little spice in a Tripel is a good thing AFAIAC. Might try using honey in my next one...