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)

Reply
 
LinkBack Thread Tools
Old 05-23-2013, 07:40 PM   #471
MacDub7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 18
Liked 3 Times on 2 Posts
Likes Given: 9

Default


This recipe looks awesome. Thanks for posting.

I have been "Brewing" for a few months with a Mr. Beer kit I got a while back, while slowly accumulating the equipment to make a 5 gal batch, and reading everything I can get my hands on about beer.

I am chomping at the bit to start a batch, but have been deliberating over what to make. This looks like its a great next step for me, as its still extract, so not too complicated, but will allow me to expand my skills.

Did you steep any specialty grains prior to you boil? (Sorry if I missed this in your post)

I am headed to my LHBS tonight, and will be making this Saturday. Can't wait!

__________________
MacDub7 is offline  
 
Reply With Quote Quick reply to this message
Old 05-29-2013, 05:07 PM   #472
brewjamin_Franklin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: San Francisco
Posts: 34
Liked 1 Times on 1 Posts

Default


Mark me down for 5 gallons brewed this weekend. Went with the wyeast instead of the white labs, hoping for a slightly higher pitching rate, but of course I screwed up and didn't smack one of my two packs. Either way it's chugging along great now, gonna be tough waiting for this one to be ready

__________________
brewjamin_Franklin is offline  
 
Reply With Quote Quick reply to this message
Old 07-01-2013, 07:01 PM   #473
madira_maker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: burr ridge
Posts: 22
Likes Given: 1

Default


Brewed this over the weekend... 5 gal.
Grains:
10 lbs. Belgian pilsner
2.5 lbs 2-row
2.5 lbs candi sugar

Completely missed the protein rest. Hit 148 degF. Added some more boiling water to hit 150 degF and mashed for 60mins.

Boil:
2 oz. Hallertau (60 mins.)
0.5 oz Glacier (30 mins.) --> LBHS out of S. Golding
1 oz. Saaz (3 mins.)
0.5 oz Glacier (0 mins.)

Finished with OG of 1.082 (Target was 1.084)

Used Wyeast 3787 (ofcourse, made a starter)

Fermentation took-off with in few hrs... Got violent after 16 hrs.
Replaced air lock with blow-off tube.

After 24. hrs I see some hop, yeast mix being blown off the tube...
Got some yeast +hop slurry on the basement carpet (renting a rug doctor before wife imposes ban on brewing)

Hope there is enough yeast still in there to take the FG down.

Anyone care to share a picture of the final product.... please

__________________
madira_maker is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2013, 12:34 AM   #474
Pastorken
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Aurora
Posts: 96
Liked 7 Times on 5 Posts
Likes Given: 10

Default


At 1.082 your yeasties should be fine. When did you do the syrup addition?

__________________
Pastorken is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2013, 06:24 PM   #475
madira_maker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: burr ridge
Posts: 22
Likes Given: 1

Default


Quote:
Originally Posted by Pastorken View Post
At 1.082 your yeasties should be fine. When did you do the syrup addition?
~ at 2 mins... took longer than I thought to make the syrup.. made notes not to use as much water the next time...
__________________
madira_maker is offline  
 
Reply With Quote Quick reply to this message
Old 07-04-2013, 11:41 PM   #476
Pastorken
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Aurora
Posts: 96
Liked 7 Times on 5 Posts
Likes Given: 10

Default


Just wondering. On big beers like that I like to wait and add the syrup 48-72 hours after pitching. Usually gives the yeast a head start so their not overwhelmed.

__________________
Pastorken is offline  
 
Reply With Quote Quick reply to this message
Old 07-07-2013, 08:00 PM   #477
Raven1469
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Raven1469's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Charlottesville
Posts: 49
Liked 2 Times on 2 Posts
Likes Given: 43

Default


Hey guys.

I brewed this on Thursday the 4th and used two vials of WLP500 with no starter (all ingredients came from AHS so should be fresh). Aerated the wort well before pitching (pitch temp was 65). Still no active fermentation as of today, 36 hours later. Any tips on getting this bad boy started?

Edit 7/8/13-
Yesterday I went and shook the hell out of the fermenter to try and agitate it more to wake the yeast. Seemed to work. As of this morning it's finally going! Took it a while. If I had to guess, I would think maybe I need to make a starter to get the yeast going before pitching on such a big OG beer. I thought just using two vials of yeast would be okay, but in my case it took a lot to get them going.

__________________
Raven1469 is offline  
 
Reply With Quote Quick reply to this message
Old 07-08-2013, 03:59 PM   #478
madira_maker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: burr ridge
Posts: 22
Likes Given: 1

Default


Quote:
Originally Posted by Pastorken View Post
Just wondering. On big beers like that I like to wait and add the syrup 48-72 hours after pitching. Usually gives the yeast a head start so their not overwhelmed.
I thought about it but I was not sure how I was going to break the crystallized sugar and get all of it into the primary. I am also paranoid about infection while doing so...

Its been 10 day and still seeing about 80 bubble/min
__________________
madira_maker is offline  
 
Reply With Quote Quick reply to this message
Old 07-10-2013, 05:27 AM   #479
mistercameron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: SD
Posts: 396
Liked 12 Times on 9 Posts
Likes Given: 1

Default


Great recipe!

I just received 5th place in the category at the San Diego County Fair. The bottle is at about 10-11 months old right now..

I think the one thing holding it back was that my starter could have been a bit more substantial - got more warm alcohol than I was expecting. Fermentation temps were kept steady toward the middle of the yeast's range (recipe notes say 69°F).

__________________
Fridgenstein - temp controlled side-by-side kegerator + ferm chamber
Cam's Night Owl Black IPA
mistercameron is offline  
 
Reply With Quote Quick reply to this message
Old 07-17-2013, 11:51 PM   #480
TheBastardBrewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 3
Default


I just brewed this recipe last night with a starter. It is bubbling like crazy going to add the candie in about 24 hours in or so to try out this technique. Never used candie before but it is already smelling and looking good.

thanks again hurricane for posting this. I have read every post on this recipe and have been wanting to try it for a few months now. Will be updating as it progresses

__________________
TheBastardBrewer is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
AHS Belgian Trippel ackgod Beginners Beer Brewing Forum 1 07-08-2009 03:56 PM
My First Gold Medal!!!! BarleyWater General Chit Chat 10 10-04-2008 03:17 AM
WANTED: Gold Medal Pale Ale Recipe digdan Recipes/Ingredients 1 04-25-2006 03:23 AM
2006 World Beer Cup RichBrewer General Beer Discussion 4 04-17-2006 05:56 PM
World of Beer 2006, MILWAUKEE, Wi Pumbaa Wisconsin HomeBrew Forum 0 02-27-2006 04:51 AM