Observant_Servant

Recipes 

Hi all,

I've got a quick question concerning a recipe for a Belgian style tripel that I found in Charlie Papazian's book. The recipie (called Grand American Slam Ale on p 191) is as follows:

6.6 lbs Brewferm Trappist-style Belgian Beer kit (hopped) extract
2 lbs light dried malt extract
1 lb light honey
1 oz. Styrian Goldings hops
Strong Belgian style yeast

O.G. 1.080 - 1.084
F.G. 1.016 - 1.022

My concern is that I may not be able to find the correct extract kit (that brewferm trappist kit) and that I would have to substitute another. I know that there are many other available recipes online and in other places, but I was wondering if there's some kind of conversion one could follow to figure out how much extra hops to add if not using a hopped extract. Thank you!

maida7

Recipes 

I would not use that kit. I'd substitute 7 lbs of pilsner liquid malt extract. Do 1-1.5 oz of hops for 60 min boil for bittering and another another .5 - 1 oz of hops at 15 minutes for flavor & aroma. Styrian golding is OK. Any German hop like hallertau, tetnang, saaz, etc... would be very appropriate in a Belgian golden.

Make a big starter for your yeast. It's gonna need it.

McGarnigle

Recipes 

That's an old school recipe if ever there was one. Quality of the beer aside, it would be cooler if you used the Brewferm kit.

Shooter

Recipes 

There are Brewferm Tripel and Abbey style kits available online.

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rocketcrab

Recipes 

Yupper. Right now it appears that many extract producers are falling by the wayside - Premier, John Bull, Glenbrew, and Ironmaster are all gone. But Brewferm appears to be doing quite well, and their products are readily available in the US.

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david_42

Recipes 

No, but you can plug the recipe into a calculator and adjust a bittering add to give the proper IBUs per the style guide.

Belgian-Style Tripel
Tripels are often characterized by a complex, sometimes mild spicy character, but no clove like phenolic flavor. Yeast-generated
fruity banana esters are also common, but not necessary. These pale/light-colored ales may finish sweet, though any sweet finish
should be light. The beer is characteristically medium bodied with an equalizing hop/malt balance. Traditional Belgian Tripels are
often well attenuated and bottle conditioned beers aged for a long period may be very well attenuated. Brewing sugar may be used
to lighten the perception of body. Its sweetness will come from very pale malts. There should not be character from any roasted or
dark malts. Very low hop flavor is okay. Alcohol strength and flavor should be perceived as evident. Head retention is dense and
mousse like. Chill haze is acceptable at low serving temperatures. Traditional Tripels are bottle conditioned and may exhibit slight
yeast haze.
Original Gravity (ºPlato):
1.070-1.092 (17-22 ºPlato)
Apparent Extract/Final Gravity (ºPlato):
1.012-1.018 (3-4.5 ºPlato)
Alcohol by Weight (Volume):
5.6-8.0% (7.0-10.0%)
Bitterness (IBU): 25-35
Color SRM (EBC): 6-10 (12-20 EBC)

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usafbeach

Recipes 

OP - Did you ever end up brewing this? How did it go?

I'm thinking of doing the exact same one for my upcoming wedding. I found an extract kit from Brewferm (Tripel I think it was), but haven't brewed yet.

tmm0f5

Recipes 

Mine is just done fermenting, will bottle it tomorrow. Followed the recipe just as in the book, using White Labs Strong Belgian Ale Liquid Yeast (WLP545). The yeast is a workhorse. Went from 1.074 to 1.011, and slowly still fermenting away.

I'll let you know how it is in a few weeks. Quick taste test was good.

tmm0f5

Recipes 

Have had in bottles for 4 weeks. Its good but still under carbed and a little strong in alcohol flavor.

Otherwise has great aroma, slightly malty but good taste, perfect mouthfeel. It's going to be a great beer in time. I tucked a case of bottles away and plan on forgetting about them for about 6 months.

unionrdr

Recipes 

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