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-   -   Drunken Monk Tripel (http://www.homebrewtalk.com/f73/drunken-monk-tripel-146408/)

jjp36 11-11-2009 11:40 PM

Drunken Monk Tripel
Amount Item
15 lbs Pilsner (2 Row) Bel (2.0 SRM)
1.00 oz Styrian Goldings [7.00 %] (90 min)
1.00 oz Saaz [3.80 %] (15 min)
1.00 oz Saaz [3.20 %] (5 min)
1.00 oz Coriander Seed (Boil 5.0 min)
2 lbs Homemade Amber candi syrup (directions here)
1 Pkgs Trappist High Gravity (Wyeast Labs #3787)

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 15.00 lb
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 18.75 qt of water at 162.9 F 148.0 F

Bottled conditioned at 3 volumes of CO2. Added an additional pack of T-58 dry yeast at bottling time to ensure carbonation.

This beer placed 2nd at the HOPS BOPS homebrew competition in Philadelphia

Below are the judges feedback:

1. Peppery, clove aroma with maltiness. Slight Banana appropriate to style
2. Clove-like, some phenols, no hop

1. Golden, Brilliantly clear. Big, Big off white head that lingers
2. Gold, good clarity. Big Head

1. Balance forward toward malt. Beer with spicy notes; slight citrus(orange) flavor with alcohol detectable.
2. Spicy and fruity up front with lingering bitterness and some alcohol in the finish

1. Full Body, High Carbonation. Some warmth, medium creaminess.
2. Medium Body, good Carb

1.Big, Spicy, Fruity example of the Style
2.Alcohol big in finish but otherwise very good.

This beer is still only about 4 months old. I plan on stashing the rest of the bottles for a couple more months and entering it again later on. Hopefully by then the alcohol hotness will mellow out and the score will improve a little bit. It ended up scoring an average of 38 between the 2 judges.

syd138 11-18-2009 05:07 PM

interesting using the coriander.. dont see that a lot with tripels

jjp36 11-30-2009 07:42 PM

The coriander gives it a slight citrus hint in the background. I like that addition a lot.

After reading Brew like a Monk, a lot of the Belgian abbeys and monasteries spice the beers they brew for the monks (and a few some of their regular beers as well) with a little coriander. I figured I'd give it a try.

jjp36 01-09-2010 04:14 PM

since pictures are worth a thousand words:


kkocher13 09-03-2010 07:19 PM

Have you tried any of this since. I'm curious what it tastes like now.

jjp36 09-07-2010 08:27 PM

Actually I haven't had one in a little while. I'll pop one open sometime this week and let you know.

jjp36 09-20-2010 04:47 PM

Finally got around to having another one of these. I can't say the flavor has changed all that much. The alcohol hotness has definitely mellowed out a lot, which was the only real complaint the judges had originally. And I'm picking up a little vanilla in the background too now which i don't remember originally. Definitely still a great beer though. Still has the nice subtle banana/citrus/apple that i remember.

There's a local contest coming up which is where this beer placed last time. I'm going to enter it again and see if the score improves any with age.

Akavango 08-23-2011 07:41 AM

I'll put this on my list to brew in a couple of weeks. What temp were you fermenting at?. How long did you keep it in the bottle before drinking it?

jjp36 08-29-2011 03:08 PM

I started fermentation off around 68, and i just let it rise to whatever temp the yeast took it to. I kept it in a water bath so i think the temp peaked somewhere around 78ish.

It won the award 4 months from the date it was brewed. I didn't start really hitting it hard until probably the 6-8 month mark. I still have about a half case left that i pop open one every now and then and they're still really tasty and getting better.

Akavango 08-30-2011 06:21 AM

Thanks this is on my short list.

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