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-   -   Belgian Tripel (http://www.homebrewtalk.com/f71/belgian-tripel-65560/)

Poobah58 05-11-2008 10:59 PM

Belgian Tripel
 
Grain:
13 lbs Pilsen (1.6 SRM) 80.00 %
1 lbs Munich I (7.1 SRM) 6.15 %
4.0 oz Aromatic Malt (20.0 SRM) 1.54 %
2 lbs Candi Sugar, Clear (0.5 SRM) 13.11%

Hops:

1.50 oz EKG[5.10 %] (90 min) (FWH) 23.4 IBU
0.75 oz Tettnang [4.80 %] (45 min) 7.6 IBU
0.50 oz Tettnang [4.80 %] (10 min) 2.3 IBU

Misc:
1.00 gm Grains Of Paradice (Boil 10.0 min)
1.00 gm Corriander (Boil 10.0 min)
5.00 gm Orange Peel, Bitter (Boil 10.0 min)

Mash:
60 min @146.0 F
30 min @ 156.0 F

Notes:
OMG, this one came out wonderful. Dry and spicy. Just the way a Tripel should be. Let this one age 1.5-2 months and give it a little extra carbonation...

bigbeergeek 06-23-2010 02:17 PM

Which yeast did you go with on this one?

Poobah58 06-24-2010 12:39 AM

Top of the page, WY3787

bigbeergeek 06-24-2010 06:27 AM

Whoops! How did I miss that?!? Great looking recipe!

Bru 06-24-2010 01:20 PM

I assume the 1gram of each of the spices and 5g orange peel is correct ?
Im amazed such a small quantity is enough. Ive not added spices to a Dubbel but I use 30g corriander in a Wit.
Looks tasty.

Poobah58 06-25-2010 11:57 AM

Quote:

Originally Posted by Bru (Post 2127449)
I assume the 1gram of each of the spices and 5g orange peel is correct ?
Im amazed such a small quantity is enough. Ive not added spices to a Dubbel but I use 30g corriander in a Wit.
Looks tasty.

Amounts are correct. The yeast is spicy in it's own right. I just like to accentuate it a bit. Don't want to overpower the yeast...

pattyman9 07-07-2010 04:01 AM

Candi Sugar
 
Was wondering (I've never used it), how long do you boil the candi sugar? Also, could you include some details on the mash. I am fairly new to AG, could you use some pointers. : )

Thanks.

Poobah58 07-07-2010 10:44 AM

I put my sugar in with 5-10 minutes remaining in the boil. I use 2 qts water per lb of grain for my mash (I use a RIMS). I mash at 146F for 45 minutes then ramp to 156F for 60 minutes. If you do an infusion mash I suggest Beersmith or Promash to do some calculations for you. This will help get you close to dough-in and step up water temps...

pattyman9 07-07-2010 12:23 PM

What is RIMS?


Quote:

Originally Posted by Poobah58 (Post 2147695)
I put my sugar in with 5-10 minutes remaining in the boil. I use 2 qts water per lb of grain for my mash (I use a RIMS). I mash at 146F for 45 minutes then ramp to 156F for 60 minutes. If you do an infusion mash I suggest Beersmith or Promash to do some calculations for you. This will help get you close to dough-in and step up water temps...


Carter1932 07-08-2010 10:29 PM

Quote:

Originally Posted by pattyman9 (Post 2147747)
What is RIMS?

http://tinyurl.com/36es8lc ;)


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