A question about hopped extracts...

Observant_Servant · 01-29-2010, 06:43 PM

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 · 01-29-2010, 07:29 PM

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** · 01-29-2010, 07:59 PM

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** · 01-29-2010, 09:10 PM

There are Brewferm Tripel and Abbey style kits available online.

rocketcrab · 01-30-2010, 12:06 AM

Quote:

Originally Posted by Shooter

There are Brewferm Tripel and Abbey style kits available online.

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.

**david_42** · 01-30-2010, 01:28 PM

Quote:

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.

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)

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Hmm... extracts	DuffmanAK	Beginners Beer Brewing Forum	6	09-04-2008 08:39 PM
Entering Hopped Extracts w/ ProMash	Schlenkerla	Brewing Software	2	04-06-2008 06:11 PM
Munton's Hopped LME ; EBU Question	gresc	Extract Brewing	4	12-17-2007 01:20 AM
Question about William's Brewing Triple Hopped Ale	the_wrath_of_Khan	Beginners Beer Brewing Forum	12	12-11-2007 02:59 PM
Mr.Beer question/other extracts?	BoxerDog	Beginners Beer Brewing Forum	3	01-08-2007 12:01 AM