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Old 10-28-2008, 07:33 PM   #1
adamziegler
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Default BB Ivan's Tripel Modification

Greetings,

I recently purchased a Brewers Best Belgian Tripel. I have been contemplating modifying the recipe a bit, and would appreciate some comments and suggestions!

Original Packages comes with:
(7 lbs) pilsen light dry malt extract
(4 oz ) carapils
(4 oz ) Aromatic
(1.5 lb ) light candi sugar
(8 oz ) maltodextrine
(5 oz) corn sugar for priming

(1.0 oz ) Kent Hops (60 minutes)
(0.5 oz ) Kent Hops (15 minutes)

Recipe claims this is for a 6.5 gal batch of Belgian Tripel. I am somewhat doubtful, as it does not seems to have enough malt. (Edit: recipe is actually for 5 gal)

My current modification:
*(8 lbs) pilsen light dry malt extract
*(1 lb ) Munich Malt
(4 oz ) carapils
(4 oz ) Aromatic
(1.5 lb ) light candi sugar
(8 oz ) maltodextrine
(5 oz) corn sugar for priming

(1.5 oz ) Kent Hops (60 minutes)
*(1 oz ) Hallertau (15 minutes)

Current plan is to do this for a 5.5 gal batch instead of the 6.5 gallons originally called for. Brewers Best included a yeast packet, but I think I may go for a wYest 1214 or similar.

I was planning to steep the grains in 2 quarts of water at 150F for 30 minutes or so, and add the DME in stages... but I have not decided how those stages should be laid out.

I look forward to comments and criticisms (and questions if I need to clarify!)

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Last edited by adamziegler; 10-28-2008 at 11:53 PM. Reason: slightly wrong original recipie noted
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Old 10-28-2008, 09:17 PM   #2
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welcome to the forum!

so far, i like your modifications. good call on upping the malt.

I like using Munich in a tripel, but i usually only do about a 1/4 pound per 5 gallon batch. I'd be interested in hearing how it turns out with a full pound.

what's the point of the maltodextrin?

Kent and Hallertau will work for a tripel... Saaz is always a good call, as well.

the biggest thing you could do to improve this recipe is take that dry yeast and set it aside for a different batch. a lot of your flavor on a Belgian tripel will come from your yeast. My 2 faves are Wyeast 1214 and 3787. DEFINITELY make a starter. You'll want to give the yeasties as many buddies as possible to eat up all that sugar.

If you want it to ferment dry, try adding the candi sugar 2 days into fermentation. (boil it in a bit of water first) - the yeast won't be quite as overwhelmed by the initial high gravity, and will typically finish at a higher attenuation.

EDITED TO SAY: add your malt extract in the last 10 minutes. otherwise, the malt will darken in the boil and your tripel will look a bit like an amber.

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Last edited by debaniel; 10-28-2008 at 09:21 PM.
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Old 10-28-2008, 09:23 PM   #3
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+1 on downgrading the amt of Munich and yeast substitution. Maybe think of adding a little Special B. Saaz hops are awesome in Belgians as are Styrian Goldings. For yeast also look at White Labs 500 and 550. Also, if you are really into Belgian beers make sure to pick up "Brew like a Monk".

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Old 10-28-2008, 09:25 PM   #4
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Quote:
Originally Posted by adamziegler View Post
Recipe claims this is for a 6.5 gal batch of Belgian Tripel.
Ya sure? I did this a few months back and it was for a 5 gal batch post boil?
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Old 10-28-2008, 09:51 PM   #5
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Quote:
Originally Posted by RC0032 View Post
Ya sure? I did this a few months back and it was for a 5 gal batch post boil?
Ah good catch... It does say 5 gallons. I must have read "6.5 gallon fermenter" and mistook it as yield.
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Old 10-28-2008, 10:00 PM   #6
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I haven't tried it yet though

I went with wYest 1214 and it worked great. Build a starter step it up some then use a blow-off-tube. Let it sit in the primary for a month then secondary for going on 6 weeks now. Its time to bottle her!

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Old 10-28-2008, 10:05 PM   #7
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debaniel, and Parker36... Have any recommendations on grain to use instead of the Munich? What reasons do you recommend reducing the Munich?

I picked Munich, because I just happen to have a 1 lb bag of it staring me down, and I tend to like the malty flavors it imparts... I thought that it might be subtle hint in a batch that is mostly light pilsen.

I would love to experiment with some different hops, but the brew shop I have access to is a bit stingy with the hop supply this year. The kent hops came with the kit... as a substitute for the hops the kit normally uses. (I have no idea what should be in the kit, but I assume its something more traditional.) In any case, I still have a couple weeks before I plan to start this batch... maybe I can sweet talk the lady into selling me a couple ounces of the Saaz and Styrian!

maltodextrin... as far as I can tell it add "mouth feel" to the beer. I was almost thinking about leaving it out.

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Old 10-28-2008, 10:06 PM   #8
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Quote:
Originally Posted by debaniel View Post
add your malt extract in the last 10 minutes. otherwise, the malt will darken in the boil and your tripel will look a bit like an amber.
So... all 8 lbs of DME in the last 10 minutes?
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Old 10-28-2008, 11:36 PM   #9
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Quote:
Originally Posted by RC0032 View Post
Its time to bottle her!
Did you modify the ingredients at all? What was your measured OG?
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Old 10-28-2008, 11:40 PM   #10
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Quote:
Originally Posted by adamziegler View Post
Did you modify the ingredients at all? What was your measured OG?
No. 1.7somthing Make sure you have a large pot its a lot of ingredients.
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