WLP500 Yeast Starter:
Yes - 1L Batch Size (Gallons):
5.00 Original Gravity:
1.080 Final Gravity:
20 Boiling Time (Minutes):
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.