Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian Strong Ale > Extract - Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone)

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Old 12-02-2010, 12:27 AM   #141
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Brewed this in the stronger version (a quad in reality at OG 1.097) Nov 28. Fermenting at low temp ~ 62 F first 4 days, gradual temp increase to 70 after for rest of week, 2nd week in primary shooting for 75 F. I followed the revised hops schedule (1.8, .4, .8), cut back on the dark Belgian candy sugar (1 lb) increased DME to meet the difference. Used WLP500 strain with starter. Note that my fermentation did not seem as energized as other fermentations noted on this thread. Steeped 8 oz flaked wheat to increase head retention with 4 oz light crystal malt. plan to move it to secondary after 2 weeks primary and age for 1.5 to 2 months secondary.

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Old 12-02-2010, 12:32 AM   #142
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I hit 22.5 brix (1.095og) myself last week with 15lbs of Belgian Pislner Two Row, 2lbs of German Munich malt and 2lbs of candy sugar for a 75% efficiency (not bad if you consider the amount of grain and extracting about 6 gallons). and some WLP500 from a previous batch... smelling pretty good and fermenting violently. I think I'm going to redo the post to include all grain also, I have a nice all grain schedule. I have been playing with it til I make the final post.

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Old 12-02-2010, 01:21 AM   #143
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Can somebody post a pic of their trippel poured into a glass? I just brewed this all grain (only my 2nd all grain) I got a OG of 1.096 and the yeast I swear is about to walk out of the fermenter and choke me its going so hard and fast! This is def the wrong hobby for someone impatient like me!

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Old 12-02-2010, 01:37 AM   #144
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Old 12-02-2010, 01:38 AM   #145
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Old 12-02-2010, 02:30 AM   #146
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Quote:
Originally Posted by HuRRiC4Ne View Post
You really shouldn't pour that Belgian Tripel into THAT glass. I mean come on now.
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Old 12-02-2010, 03:08 AM   #147
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Actually, that glass you reference to is a proper glass for some belgians. When I was in the Netherlands last year, they would serve a very similar glass with the belgian tripel that I ordered. And they were very particulate to severing the right glasses for the right beer.

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Old 12-02-2010, 05:11 AM   #148
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HuRRiC4Ne - Did you add belgain dark sugar? that looks lighter than i expected

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Old 12-02-2010, 12:32 PM   #149
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Quote:
Originally Posted by HuRRiC4Ne View Post
Actually, that glass you reference to is a proper glass for some belgians. When I was in the Netherlands last year, they would serve a very similar glass with the belgian tripel that I ordered. And they were very particulate to severing the right glasses for the right beer.
I don't think he was saying the "style" or "shape" of glass is what you shouldn't use...I think he was referring to the evil corporate conglomerate pasted to its side. Hence the sarcastic smiley face at the end of the post.
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Old 12-02-2010, 12:56 PM   #150
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Quote:
Originally Posted by HuRRiC4Ne View Post
Actually, that glass you reference to is a proper glass for some belgians. When I was in the Netherlands last year, they would serve a very similar glass with the belgian tripel that I ordered. And they were very particulate to severing the right glasses for the right beer.
LOL, yeah man. I'm pretty familiar with the proper glassware for styles of beer. I was jokingly referring to the BUDWEISER logo on the glass.
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