Looking for a Belgian Double/Triple Extract Recipe

drewski459 · 03-18-2010, 03:41 PM

Next batch will probably be a double or triple, so I'm looking to get some good ideas and would love to see some recipies that people have had good success with in the past.

maida7 · 03-18-2010, 09:30 PM

Get a copy of the book "Brewing Classic Styles" Awesome book! It has an award wining recipe for every style of beer. I've done both the triple and dubbel recipes out of this book. The dubble is top notch. I'm still waiting to taste the trippel

**ChshreCat** · 03-18-2010, 09:38 PM

Click on "recipes" at the top and you'll find a plethora of good, tested recipes in all styles.

NorthRiverS · 04-03-2010, 06:40 AM

drew,

I now have a Belgian Triple in my secondary vessel. Waiting to bottle in a week an a half. Check out:

http://northernbrewer.com/

That is the triple I'm brewing

NRS

Planned: Dunkelweizen, Bavarian Hefeweizen
Brewing: Belgian Triple
Bottled: Brown Ale, Holiday Ale, Raspberry Wheat, Espresso Porter

JDennis · 04-07-2010, 01:58 PM

My second batch of Midwest Triple is in primary right now. First time turned out great.

bknifefight · 04-07-2010, 04:57 PM

A Tripel is a very simple beer, it goes something like this:
9lbs of Extra Light DME
2lbs of Sugar
a few OZ of Saaz Hops maybe 15-25 IBUs

Dubbels aren't too bad either:
6lbs of Extra Light DME
2lbs of DARK Candi Sugar (this is where you get your color)
0.5lbs of Caramunich Malt (steeped)
0.5lbs of Special B Malt (steeped)
a few OZ of Saaz Hops maybe 15-25 IBUs

For either you need to use a high attenuating Belgian style yeast to get it to finish nice and dry.

Anyone feel free to correct these, I am working off the top of my head here.

mpjardim · 04-11-2010, 07:04 PM

I too brewed a tripel extract about 3 mns ago as my very first brew.
After about a month of tasting one here and there and worrying about some strong flavours I tasted it yesterday in a proper glass....a wonderful symphony for my mouth. Only complaint is lack of head and lower carbonation than I would like.

And what do you know, right on time as it did say to mature them for at least 3 mns (3-6mns, some say longer of course).

Used this recipe from byo.com
http://www.byo.com/component/resource/article/1773-classic-belgian-tripel
Made my own candi sugar which was relatively easy.
Used safbrew 33 yeast. Added orange peel.

SFsorrow · 04-18-2010, 01:05 AM

The last 'Triple' I made (I use that term loosely), which received a boatload of compliments, was this:
3.3lbs Muntons liquid extra light malt
1.6kg John Bull Amber liquid malt extract
1.6kg John Bull Wheat Syrup liquid malt extract
1lbs 40L Briess Crystal Malt
1lbs 20L Briess Crystal Malt
1lbs Briess Dextrine Malt
2oz Sterling pellet hops 6.0%AA
1oz Simcoe pellet hops 11.9%AA
1 vial Abbey Ale Yeast WLP530

DrawTap88 · 04-18-2010, 02:23 PM

Just bottled the NB Belgian Dubbel kit yesterday. Tasted awesome, although it was flat, obviously. I think it tasted just like Allagash's Dubbel.

DrawTap88 · 05-11-2010, 07:53 PM

My dubble just got done conditioning. Tasted awesome.