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DonRikkles 12-30-2012 09:39 PM

Need help with Tripel recipe
 
I'd like to take a stab at a tripel for my first Belgian beer. It's named after the street I live in in Washington - sometimes you need a strong beer to venture out there in the day time. What do you think about the recipe? Please help me improve!

H Street Tripel:
3 Gal
OG: 1.083
FG: 1.020
SRM: 7
IBU: 24.8
ABV: 8.4%

Mash @154 for 60 mins
7.75 lb Belgian pale
.25 lb Aromatic
.25 lb Carapils
.75 lb light candi syrup (can i substitute table sugar?)

Boil:
.5 oz Palisade @ 60 min
.25 oz Saaz @ 5 min
.5 tsp Coriander @ 1 min
1 tangerine peel @ 1 min

Ferment:
Wyeast high gravity trappist 3787 @ 70F

With so many Belgian yeasts out there, is this the right one? Ideally, I'd like to get the FG down, but can't figure out how. Any suggestions?

Thanks!

SixStringBeer 12-31-2012 12:40 AM

Don't worry too much about getting the FG down; between the table sugar (yes, you can use table sugar instead of the syrup, in fact I would recommend it) and the malts you should be getting good attenuation (mash accordingly of course). Actually, I would suggest upping the sugar content to at least a full pound, probably more. Around 12% of the fermentables is where I would try to get it personally. The yeast selection is fine, just make sure you under pitch a bit and ramp the temperature up after the first 24 hours to get the most out of the yeast. My only thought beyond that would be to switch it from Belgian pale malt to pilsner malt for maximum om nom nom.

Piratwolf 12-31-2012 01:35 AM

I like 70% pils, 15%Munich, and 15% table sugar, and 530 with a big starter--delicious!

Yooper 12-31-2012 01:42 AM

Coriander and orange peel is way out of place in a tripel! It's fine for something like a wit, but not a tripel.

A tripel is a super simple beer. I'd use Belgian pilsner malt, possibly some aromatic malt if you feel you have to, and then up to 20% sugar.

I'd try to use Styrian goldings hops, and not palisade but that might be nit-picky. But don't use late hops- you can either move the saaz up to bittering if you have enough, or leave them out.

Daver77 12-31-2012 01:57 AM

I would Use Pilsner instead of Belgian pale and up the grains.
In fact my recipe looks like

90% Pilsner
10% Table sugar

Leave the Carapils if you want. but keep it simple. Let the yeast do most of the work.

beergolf 12-31-2012 02:43 AM

Quote:

Originally Posted by Piratwolf (Post 4730143)
I like 70% pils, 15%Munich, and 15% table sugar, and 530 with a big starter--delicious!

This works. The real basic tripel recipe is 80% pils, 20% sugar. So a variant of that is less pils and some Munich.

Shoot for a BU:GU ratio of .375.

3787 is a great choice for a tripel.

Lose the spices.

Satisfaction 12-31-2012 02:45 AM

Quote:

Originally Posted by DonRikkles (Post 4729477)

Mash @154 for 60 mins
7.75 lb Belgian pale
.25 lb Aromatic
.25 lb Carapils
.75 lb light candi syrup (can i substitute table sugar?)

I would strongly suggest you actually get some candi syrup, the flavor profile can be extremely complex due to the mallard reactions taking place during the manufacturing. Table sugar will ferment out completely and offer nothing but thinner beer and higher ABV.

Unless that is what you are looking for.. :mug:

There are recipes here that come close to the real candi syrup, but initially it will cost you more than buying a package of the real stuff.


The grain bill looks good, keep your mash profile right and it will ferment out nicely. Best between 148-152F for 90 minutes or so.

SixStringBeer 12-31-2012 03:19 AM

Quote:

Originally Posted by Satisfaction (Post 4730387)
Table sugar will ferment out completely and offer nothing but thinner beer and higher ABV.

Not necessarily. Throw some table sugar in at the start of the boil and let the magic happen. Two hours in the kettle and you can be certain you're going to get some interesting notes from the sucrose inverting, and subsequently undergoing Maillard reactions in the wort. Just don't wait to the last minute to add the sugar.

Quote:

Originally Posted by Yooper (Post 4730163)
Coriander and orange peel is way out of place in a tripel! It's fine for something like a wit, but not a tripel.

Yes and no. Ever had La Fin du Monde from Unibroue? That beer has something like 9 spices in it. It isn't exactly traditional and I guess you can argue it isn't really a Tripel after you add spice, but there are brewers who do it.

Also, keep the Saaz! Dry hop your Tripel! Stop the hop hate! :D

DonRikkles 12-31-2012 11:55 AM

Quote:

Originally Posted by SixStringBeer (Post 4730501)
Yes and no. Ever had La Fin du Monde from Unibroue? That beer has something like 9 spices in it. It isn't exactly traditional and I guess you can argue it isn't really a Tripel after you add spice, but there are brewers who do it.

I'm glad you said this! La Fin Du Monde is one of my favorite beers and the style i'm looking for in this beer.

Interesting that I'll put the sugar in the boil. What's the difference between adding it to the boil and not the mash?

phenry 12-31-2012 12:39 PM

Quote:

Originally Posted by DonRikkles (Post 4731173)
I'm glad you said this! La Fin Du Monde is one of my favorite beers and the style i'm looking for in this beer.

Interesting that I'll put the sugar in the boil. What's the difference between adding it to the boil and not the mash?

I've never heard of adding sugar to the mash. Seems almost counterproductive to me, you're trying to extract sugars into solution from the grain, I feel like your efficiency may suffer if you're saturating the water with even more sugars. But that's just my logic, it could make a negligible difference given the high solubility of sugar.

I've brewed Belgians that usually don't call for spices with a touch of coriander, and I like the little bit of character it adds. Don't overdo it though, 3787 will give plenty of flavor and aroma by itself. And it will finish plenty dry, even with pretty high OGs.


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