Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Tripel Critique
Reply
 
LinkBack Thread Tools
Old 10-05-2007, 10:54 AM   #11
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,540
Liked 378 Times on 311 Posts
Likes Given: 100

Default

Quote:
Originally Posted by seefresh
I thought I might have gone overboard with the carapils, but I did read that tripels commonly use dextrine/carapils malt. It was such low SRM I upped it to a pound, but I'll probably back off if I can get some sugar involved.
If you're worried about attenuation, the last thing you want is carapils!
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2007, 11:10 AM   #12
Ó Flannagáin
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
Liked 16 Times on 11 Posts

Default

I got the idea from Beersmith, and yea bird, I noticed my FG estimate was pretty high. Beersmith style guidlines list 4 fermentable ingredients common to a belgian tripel: Pils, Candi Sugar, and carapils & caravienne for head retention. WHere did they get this idea from? I didn't see carapils over at the bjcp either.

__________________
Ó Flannagáin is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2007, 12:38 PM   #13
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,540
Liked 378 Times on 311 Posts
Likes Given: 100

Default

Bump up the wheat for head retention.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2007, 12:40 PM   #14
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,540
Liked 378 Times on 311 Posts
Likes Given: 100

Default

BTW - don't trust the FG calculators on Beersmith. I'm 99% sure that all they do is multiply your OG by the assumed attenuation - but it's not going to figure out for you what that attentuation should be. It won't factor in that sugar is effectively 100% fermentable, while maltodextrine is close to 0% fermentable. It's just not that sophisticated.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2007, 12:44 PM   #15
Ó Flannagáin
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
Liked 16 Times on 11 Posts

Default

I don't think it factors in mash temp either, that's why I wasn't too worried. I'll bump up the wheat then. How much wheat do you think I can have and still keep some clarity to the beer (without having to filter it).

__________________
Ó Flannagáin is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2007, 12:48 PM   #16
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,540
Liked 378 Times on 311 Posts
Likes Given: 100

Default

I wouldn't worry about doing a full pound. Can you cold-condition it? That ought to help on the clarity end as well.

Do a 90-minute mash at ~148°-149°, that'll help the attenuation. I got just about 90% on my Belgian dark doing a long, low mash and having a pound of candi sugar in there (but regular sugar would be fine). Of course, my efficiency sucked, but at least it attenuated!

I'd be inclinded to bump up the Munich a wee bit, too - or maybe sub in some melanoidin / aromatic malt. But, I really like the character that those malts bring. That might get you a little on the dark side, but really, style guidelines are essentially meaningless when it comes to Belgian beers. Special B adds a nice, complex note, too.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2007, 01:09 PM   #17
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default

Why are style guidelines less meaningful in Belgium than elsewhere?

__________________
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)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2007, 01:13 PM   #18
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,540
Liked 378 Times on 311 Posts
Likes Given: 100

Default

Belgian brewers have historically done whatever the hell they wanted. That's why you see recipes with as many unusual ingredients in them as you do - spices, orange peel, lots of wheat, lots of different kinds of sugar, basically anything goes. Kind of the anti-Reinheitsgebot. German beers fit into pretty tight standards by design, that's not really the case with Belgians. Guidelines are only guidelines, anyway.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2007, 01:22 PM   #19
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default

This thread's got me changing my recipes around for when I do my Tripel Twins Showdown. I've already ordered the candi sugar, because I really like how it works in belgian beers.

Tripel Twins - Rochefort

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): 14.00
Anticipated OG: 1.083 Plato: 20.09
Anticipated SRM: 4.8
Anticipated IBU: 36.9
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: 1.065 SG 15.81 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
-----------------------------------------------------------------------------
46.4 6.50 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
28.6 4.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
10.7 1.50 lbs. Candi Sugar (clear) Generic 1.046 1
7.1 1.00 lbs. Corn Sugar Generic 1.046 0
7.1 1.00 lbs. Flaked Soft White Wheat America 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertauer Whole 4.00 6.2 90 min.
1.50 oz. Goldings - E.K. Whole 6.00 26.1 60 min.
0.25 oz. Hallertauer Whole 4.00 2.2 30 min.
0.50 oz. Saazer Whole 3.30 2.4 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
-----

WYeast 1762 Belgian Abbey II


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

Mash Type: Multi Step

Grain Lbs: 11.50
Water Qts: 14.38 - Before Additional Infusions
Water Gal: 3.60 - 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 : 149 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.51 - 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)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2007, 02:52 PM   #20
Ó Flannagáin
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
Liked 16 Times on 11 Posts

Default

Quote:
Originally Posted by Evan!
This thread's got me changing my recipes around for when I do my Tripel Twins Showdown. I've already ordered the candi sugar, because I really like how it works in belgian beers.

Tripel Twins - Rochefort

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): 14.00
Anticipated OG: 1.083 Plato: 20.09
Anticipated SRM: 4.8
Anticipated IBU: 36.9
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: 1.065 SG 15.81 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
-----------------------------------------------------------------------------
46.4 6.50 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
28.6 4.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
10.7 1.50 lbs. Candi Sugar (clear) Generic 1.046 1
7.1 1.00 lbs. Corn Sugar Generic 1.046 0
7.1 1.00 lbs. Flaked Soft White Wheat America 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertauer Whole 4.00 6.2 90 min.
1.50 oz. Goldings - E.K. Whole 6.00 26.1 60 min.
0.25 oz. Hallertauer Whole 4.00 2.2 30 min.
0.50 oz. Saazer Whole 3.30 2.4 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
-----

WYeast 1762 Belgian Abbey II


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

Mash Type: Multi Step

Grain Lbs: 11.50
Water Qts: 14.38 - Before Additional Infusions
Water Gal: 3.60 - 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 : 149 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.51 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
Looks like another one for the swap box Evan. I like how one of us will be doing the long hallertauer boil and the other a long styrian boil. Will be interesting.

I'm pulling the carapils and adding some aromatic, I'm going to make my own invert sugar today and see how that turns out. I'd like to keep the srm down on this one. I'll get an updated recipe on this thread soon. I gotta get back to work you bums!
__________________
Ó Flannagáin 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
Un Tripel Ó Flannagáin Belgian and French Ale 7 09-28-2014 04:01 PM
What makes a "tripel" a tripel? andre the giant General Beer Discussion 17 11-05-2013 12:58 AM
Partial - Tripel IPA jkarp Belgian Strong Ale 23 10-19-2012 05:17 PM
tripel? impulserush Extract Brewing 4 11-08-2008 12:44 AM
My Second Tripel Poobah58 Recipes/Ingredients 0 02-16-2008 08:38 PM