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 02-22-2013, 01:53 AM   #431
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Just a general note for the group - I've been lurking on HBT for the better part of two years and use it as my main source for recipes and advice. I made recipe this as my 12th or 13th batch of homebrew and was blown away. Anyone on the fence on whether or not to brew this, f'n go for it. It's delicious. In fact, I swung by my LHBS this afternoon to brew another 6 gal of it. Thanks HuRRiC4Ne!

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Old 02-22-2013, 04:58 PM   #432
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Really looking forward to this and will brew this Sunday if I can get my chest freezer temperature control finished.

A question for those brewing a 6 gallon batch in a small pot: Say I can only boil 3.5 gallons of water in my beer kettle (5 gallon max and my gas burner doesn't exactly get a strong boil going). I'm worrying about the gravity of the wort while boiling interfering with hop utilization. Should I add half the extract at the beginning with some (~30%) of the finishing hops (in hot-but-not boiling water) in order to keep this from getting too sweet? Add the rest of the extract near the end of the boil? FWIW I was planning on going with 12lbs of LME instead of the 10 called for in the recipe.

Any advice would be appreciated.

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Old 02-24-2013, 09:23 PM   #433
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I read some about that technique in the Brewing Classic Styles book and tried it out on two brews. It turned out well, but I never did an A/B comparison of beers done both ways. I'm not sure how to plug that into BrewSmith to see how it theoretically changes the beer. Maybe somebody else does...

In other news, I tried a bottle of this after it was bottled for two weeks - not very carbonated yet. Tasted good, though.
-bill

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Old 03-17-2013, 03:36 PM   #434
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I just got results back from this recipe at the QUAFF home brew comp in San Diego... 31.5.

The biggest dings to flavor and overall points was warm alcohol, which I knew would've a problem going into it. There was brief mention of a slight astringency that I haven't quite noticed on my own. Otherwise the judges seemed to enjoy the spice and citrus but differed on their opinions of style.

I have a temp controlled fermenter, so I know my temps were fine. Perhaps I didn't pitch *enough* of a starter. I also later found out my tap water is pretty alkaline (over 8 pH), which can cause a host of problems on lighter beers (namely astringency and head retention... Two of the problems in this batch).

So, not too bad for my first comp on not my best beer. I thought maybe I would score a little higher, but ill take it as a good learning experience.

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Old 03-19-2013, 10:48 PM   #435
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How big of a starter did you pitch? I'm trying to make this with an OG of 1.090 (adding a little sugar and 2 lbs extra lme) and even with a stir plate, a 2L starter with 70% yeast viability doesn't get me to the 350 billion cell count that I'm supposed to be hitting, according to Mr. Malty (though it's just fine according to the yeastcalc.com K Troester aeration/stir setting). Making a 6 gallon batch for what it's worth.

Do I need to add an extra vial of yeast to me 2L starter?

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Old 03-20-2013, 02:20 AM   #436
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Quote:
Originally Posted by cheesemoney
How big of a starter did you pitch? I'm trying to make this with an OG of 1.090 (adding a little sugar and 2 lbs extra lme) and even with a stir plate, a 2L starter with 70% yeast viability doesn't get me to the 350 billion cell count that I'm supposed to be hitting, according to Mr. Malty (though it's just fine according to the yeastcalc.com K Troester aeration/stir setting). Making a 6 gallon batch for what it's worth.

Do I need to add an extra vial of yeast to me 2L starter?
I used 1 smack pack of wyeast Belgian abbey in a 2L starter using the "shake method.". I had an OG of 1.090 ( I was aiming for 1.085 but messed up on my measurements of LME). I did a 5 gallon batch in a 6.5 ale pale and within 24 hours it had blown the fermentation lock and the top of the bucket open! I had to rig up a blowoff tube. After 9 days I'm at 1.014.

So, in my opinion a 2L works pretty well. I had planned on stepping up my 2L to a 4L starter but the yeast wasn't flocculant. After 48 hours in the fridge I still couldn't decant it because it was still so cloudy and just decided to go with the 2L.
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Old 03-21-2013, 12:57 AM   #437
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do I add my beet sugar at the first minute of boiling? (60 minutes)

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Old 03-21-2013, 02:37 AM   #438
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Belgian is my favorite style. I will start brewing soon, getting my equipment together now. Then, as Arnold says, "I'll be back.

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Old 03-23-2013, 01:56 AM   #439
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I forgot I have a sh*t load of these in the basement! I need to throw a 6 pack in the fridge. Its been a few months since Ive had one. They are probably about 8 months old now. Should be finding their groove?

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Old 03-23-2013, 01:58 AM   #440
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Quote:
Originally Posted by mistercameron View Post
I just got results back from this recipe at the QUAFF home brew comp in San Diego... 31.5.

The biggest dings to flavor and overall points was warm alcohol, which I knew would've a problem going into it. There was brief mention of a slight astringency that I haven't quite noticed on my own. Otherwise the judges seemed to enjoy the spice and citrus but differed on their opinions of style.

I have a temp controlled fermenter, so I know my temps were fine. Perhaps I didn't pitch *enough* of a starter. I also later found out my tap water is pretty alkaline (over 8 pH), which can cause a host of problems on lighter beers (namely astringency and head retention... Two of the problems in this batch).

So, not too bad for my first comp on not my best beer. I thought maybe I would score a little higher, but ill take it as a good learning experience.
Did you do all grain?
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