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-   -   Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone) (http://www.homebrewtalk.com/f73/belgian-trippel-2006-world-beer-cup-gold-medal-dragonmead-final-absolution-clone-137219/)

CSI 04-17-2011 10:00 PM

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Quote:
Originally Posted by smokinghole View Post
I did the AG version of this scaled up to 6 gallons. I was going to measure out the right amount of sugar but instead just busted up a 1kg block of Jaggery. Between the yeast and the sugar I had a OG of 1.094 and a FG of 1.014 ending up with 10.5%abv. It tastes AWESOME and has one of the rockiest heads I ever brewed.
For those who are interested, Candy Syrup, Inc. is offering samples of their premium Dark Candi Syrup D-180.

www.candisyrup.com

Maddoghoek 05-06-2012 08:39 PM

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Brewed this up a week ago, stuff from the blow off tube smelled fantastic. In one week time the gravity went from 1.092 to 1.022. That's some hungry yeasties! Had some hints of bananas and plum, slightly dry and sweet at the same time. Had that young alcohol warmth. Next time I think I'll add some maltodextrin for a little more body and up the IBU's to the high 20's for a little spicier finish. I didn't use any finning agents; in retrospect I think it would have been a good idea. Sample was still very cloudy.

Attachment 60331

Of corse, its only been a week so no real surprise. This will spend at least 2 more weeks in the bucket before I crash it in the basement. Looking forward to drinking this!


davekippen 01-05-2013 01:06 AM

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Here is the first pour. Still very green but damn its tasty. Followed the OP's recipe exact. Damn fine. Already planning to bre a larger batch


mistercameron 01-26-2013 06:41 AM

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I brewed this back in August in honor of our first child. We waited to find out the sex until birth, so I dubbed the beer "The Big Surprise." Our son was born about two weeks ago, so it was finally time to pop the cork.

This was probably one if my best brew day experienced where everything went right, and the final product proves it... This taste like a commercial quality beer! This is seriously awesome. It's going down in my brew again list and I will defiantly keep a couple bottles in cold storage.

The only disappointment is that there is no lasting head. I did some research here in HBT and it seems its more to do with nature of the malt bill and a single step mash. (Yes I had clean glasses that I hand washed in cold water without soap). But for disappointments, that one is so minor I could hardly care less. Everything else is so good...



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davekippen 02-09-2013 01:42 AM

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This =>


Spulls 12-01-2013 12:41 PM

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I brewed the extract version on Friday the OG was 1.085. Yesterday evening I noticed very vigorous activity in the air lock so I had to improvise a quick blow off tube using some tubing and a bowl of sanitized solution. It worked perfect disaster avoided.


antiteam 12-17-2013 03:33 PM

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Quote:
Originally Posted by iluvmysh View Post
photo not showing?
Oops! Here it is.

JoshWithrow 10-18-2014 04:32 AM

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I wanted to share my experience with this recipe. I used:

8.5 lb Pilsen Light DME
1.0 lb Amber DME
1.5 lb Dark Belgian Candi

1.7 oz US Hallertau @ 60 minutes
0.2 oz US Hallertau @ 30 minutes
0.7 oz US Hallertau @ 1 minute

WLP545

Started w/ 4 gallons of water at beginning of boil. 1/2 gallon evaporated over course of boil. I added 1.5 gallons of RO water to get to 5 gallons.

OG: 1.090 on 8/3/2014

Moved to secondary after 2 weeks leaving behind yeast cake.

FG: 1.004 on 10/10/2014.

Bottled this same day (10/10/2014) with 8 oz priming sugar in 5 gallons. I'm not 100% on "volumes of CO2" and how to calculate, etc etc. I just know that I "ruined" one beer earlier this year that is WAAAYYY too carbonated. And this is how much priming sugar I used. I figured it would be ideal for the tripel.

I know it's early, but I'm going to crack a bottle tonight, right now, just to see where it's at. This was REALLY good on bottling day aside from missing some carbonation. It had a prominent banana aroma, with a hint of plum and some spice. It expressed a lightly spiced maltiness on the pallet.

Visually this came out REALLY good, with a very nice dark golden/light amber color. Extremely clear.

JUST CRACKED THE BOTTLE AFTER TYPING THIS UP: As I expected - after 7 days it barely had any carbonation lol. So it's nowhere near ready from a carbonation standpoint - but from every other aspect this stuff is ready to drink RIGHT NOW.

Video of premature pour: https://www.dropbox.com/s/o9s5qiag74...32741.mp4?dl=0


JoshWithrow 10-18-2014 04:32 AM

2 Attachment(s)

I wanted to share my experience with this recipe. I used:

8.5 lb Pilsen Light DME
1.0 lb Amber DME
1.5 lb Dark Belgian Candi

1.7 oz US Hallertau @ 60 minutes
0.2 oz US Hallertau @ 30 minutes
0.7 oz US Hallertau @ 1 minute

WLP545

Started w/ 4 gallons of water at beginning of boil. 1/2 gallon evaporated over course of boil. I added 1.5 gallons of RO water to get to 5 gallons.

OG: 1.090 on 8/3/2014

Moved to secondary after 2 weeks leaving behind yeast cake.

FG: 1.004 on 10/10/2014.

Bottled this same day (10/10/2014) with 8 oz priming sugar in 5 gallons. I'm not 100% on "volumes of CO2" and how to calculate, etc etc. I just know that I "ruined" one beer earlier this year that is WAAAYYY too carbonated. And this is how much priming sugar I used. I figured it would be ideal for the tripel.

I know it's early, but I'm going to crack a bottle tonight, right now, just to see where it's at. This was REALLY good on bottling day aside from missing some carbonation. It had a prominent banana aroma, with a hint of plum and some spice. It expressed a lightly spiced maltiness on the pallet.

Visually this came out REALLY good, with a very nice dark golden/light amber color. Extremely clear.

JUST CRACKED THE BOTTLE AFTER TYPING THIS UP: As I expected - after 7 days it barely had any carbonation lol. So it's nowhere near ready from a carbonation standpoint - but from every other aspect this stuff is ready to drink RIGHT NOW.

Video of premature pour: https://www.dropbox.com/s/o9s5qiag74...32741.mp4?dl=0



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