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Old 08-06-2012, 09:53 PM   #1
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Default Extract - Belgian Tripel

Recipe Type: Extract
Yeast: WLP500
Yeast Starter: Yes - 1L
Batch Size (Gallons): 5.00
Original Gravity: 1.080
Final Gravity: 1.012
IBU: 20
Boiling Time (Minutes): 60
Color: 6
Primary Fermentation (# of Days & Temp): 28 days @ 70F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Fruity, lightly hopped, light to medium bodied

8# extra light DME @ beginning of boil
1.5# clear belgian candi sugar @ 10 min

6 oz. aromatic malt
4 oz. carapils malt
4 oz. crystal 20L

0.50 oz. UK Challenger, 8.3% AA @60 min
1.18 oz. Styrian Golding, 3.8% AA @60 min
0.79 oz. Styrian Golding, 3.8% AA @20 min
0.39 oz. Styrian Golding, 3.8% AA @0 min

(The weights are adjusted based on the 4.0% AA that beersmith was using for Styrians, based on 4%, they should be:
1 oz Styrians @60, 0.75 oz @20, and 0.25 @0 min).

0.25 oz. Sweet Orange Peel @ 10 min
1 tablet Whirlfloc @ 10 min

WLP500 - Trappist Ale Yeast, with 1L starter

Steep malts in 3 gal water for 30 min. Bring to boil and follow additions listed above. Cooled wort to 65F, topped off to 5 gallons, pitched yeast, fermented for 4 weeks, let temp rise naturally to room temp of 70F.

Bottled straight from primary after 4 weeks with 4.5 oz. corn sugar, conditioned for 6 weeks.

This is probably my friends favorite recipe and I figure it's good enough to share. In my opinion and the opinions of my friends, this is a good Tripel, with lots of fruity sweetness (from yeast I think, could use 530 I think for less fruitiness, but I think it goes well with the recipe). It's on the low end of the style in terms of IBU's, so pass on this one if you want a lot of bitterness, however there is good hop and malt aroma and the orange peel adds a nice flavor and aroma but isn't overwhelming. Light to medium in body, good malt character.
Enjoy.

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Old 09-11-2012, 12:55 AM   #2
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This sounds very tasty.

Do you think this would work well with "light" DME instead of "extra-light", possibly with a few pounds of amber DME substituted?

How different are Styrian Goldings from Kent Goldings? Do you think the Kent would work ok here?

(Guess what I have left over in the closet )

thanks

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Old 09-11-2012, 02:04 PM   #3
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Replacing the extra light DME with light or amber would make the beer darker and might give the beer a little more body. Probably wouldn't qualify it as Tripel by the strict style guidelines, but it'd still work. I've never made this particular beer with the EKG's, but I know people that say they're a good substitute for each other.

Overall I'd say with your changes it'd still work out well, it just wouldn't be identical

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Old 09-11-2012, 02:10 PM   #4
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Back in the day I made a triple with 100% wheat DME and was probably my best triple to date (haven't attempted 100% wheat AG yet).. the wheat added a good sweetness for the alcohol content

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Old 09-28-2012, 05:50 AM   #5
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wheat extract is only 40% wheat, and the rest pale malt

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Old 07-10-2013, 09:52 PM   #6
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Just an update on this recipe. Since I first brewed this, I've moved to brewing all grain. To modify this recipe for that, I just took out the DME and instead used a single infusion mash @148F with 12.5 lbs of pale malt.

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Old 08-24-2013, 02:55 PM   #7
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Default Kriek


Have you thought about adding some kriek to this? It seemed interesting to me, like a 3 Philosopher's. Thoughts?

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Old 08-26-2013, 03:57 PM   #8
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Had not considered that, very interesting. It could be then called "Up On Tripel Kriek".

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Old 08-26-2013, 05:47 PM   #9
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Well played, Jefro.

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Old 08-26-2013, 08:30 PM   #10
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Turning this into a Kriek is definitely an interesting idea. I hadn't thought about it because I've never had experience making one and have tasted very few. If you end up trying, let me know how it turns out.

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