She Devil - Trippel

stormtracker · 01-03-2008, 05:12 AM

Ok so I have the She Devil - Trippel in the fermenter. Brewed it up tonight using a recipe I found for Beersmith.

I used 12 lbs of Pale Malt LME, 1 oz of Northern Brewer hops and 2 oz Mount Hood hops. 1.75 lbs of cane sugar and some Irish Moss.

Has anyone tried this recipe yet? Or something similiar?

Cant wait to pop a cork on this stuff.

ST

**DeathBrewer** · 01-03-2008, 06:46 AM

no grains for steeping? that's a pretty big extract brew...give it a while to ferment in the primary (WELL over 2 weeks)

what yeast did you use?

stormtracker · 01-03-2008, 07:03 AM

I used a wyeast smak pak belgian trappist

Did I do bad?

Im new and this is my second batch.

**DeathBrewer** · 01-03-2008, 07:06 AM

no...it could be very good! using grains would add alot more character, but i wouldn't worry too much...the belgian yeast will add alot of character as well!

**Revvy** · 01-03-2008, 01:04 PM

Quote:

Originally Posted by stormtracker

Ok so I have the She Devil - Trippel in the fermenter. Brewed it up tonight using a recipe I found for Beersmith.

I used 12 lbs of Pale Malt LME, 1 oz of Northern Brewer hops and 2 oz Mount Hood hops. 1.75 lbs of cane sugar and some Irish Moss.

Has anyone tried this recipe yet? Or something similiar?

Cant wait to pop a cork on this stuff.

ST

I'd let this baby sit for a good long while in secondary after, like DB said the 2 weeks in primary. Even without the grains it should be quite good.

Wow nearly 2 pounds of cane sugar? What was your OG?

Do you have a blow off tube on your fermenter? This could be a bubbler.

**Revvy** · 01-03-2008, 01:06 PM

Quote:

Originally Posted by DeathBrewer

no...it could be very good! using grains would add alot more character, but i wouldn't worry too much...the belgian yeast will add alot of character as well!

What steeping grains would you use to suppliment this recipe?
And would you cut back on any the lme if you were steeping?

Evan! · 01-03-2008, 01:55 PM

Here joo go!

I'd steep with some light (10L) Munich, maybe carapils, maybe even some 2-row...and use some belgian candi sugar in the boil.

Steeping doesn't give you very much starch conversion, so you won't need to amend the LME...unless you use candi sugar.

stormtracker · 01-03-2008, 02:57 PM

The OG was 1.087 I was expecting a little more.. But oh well..

stormtracker · 01-03-2008, 06:12 PM

Quick question here.

My last batch of which I just sampled with some buddies at work ( awesome ) after bottled only for 4 days.

It was supposed to ferment for 7 - 10 days. Well, the fermentation started after 3 days and was over in 3 days.

Ok so say this batch .. The advice I am recieving says ferment it for 2 weeks. Suppose same thing happens and it ferments in 3 days or less. What advantage would I have of keeping it longer in the primary after the fermentation process is over.

My last batch by what I had read was finished. i determined this by
1. fermentation lock is no longer bubbling.
2. hydrometer reading was same 2 days in a row.

Can I please get some advice on if I did ok on my last batch and how I should proceed with the second?

Thanks again guys, much appreciated.

ST

*edited for spelling and gramar

**DeathBrewer** · 01-03-2008, 06:58 PM

Evan's recipe looks good.

i prefer munich, some caramunich and little aromatic. some wheat would be nice for the head.

i'm not a fan of candi sugar...from experience and what i've read it gives little to no flavour, you might as well just use the cane sugar considering the cost. the candi syrup is supposed to be better (although i've never used it) although it might impart some color you wouldn't want in a triple.

DO NOT move that batch out of the primary before your two weeks is up (and even then make sure it's finished) and THEN give it some time in the secondary. this batch needs to condition. let that belgian yeast do its work.

ANOTHER NOTE: Never listen to times that are recommended for fermentation from you LHBS or other recipes. Fermentations are not finished until they are finished. There are so many different things to take into consideration that it is impossible to determine without a hydrometer reading. Also, conditioning continues well after fermentation is finished. With a few very rare exceptions, it is ALWAYS better to wait a few weeks rather than rush it, especially with belgians

hope this helps