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jjp36 · 11-11-2009, 11:40 PM

Recipe Type: All Grain
Yeast: Wyeast 3787
Yeast Starter: Yes
Additional Yeast or Yeast Starter: .5 gallon
Batch Size (Gallons): 6
Original Gravity: 1.085
Final Gravity: 1.007
IBU: 24.3
Boiling Time (Minutes): 90
Color: 4.7
Primary Fermentation (# of Days & Temp): 14 days
Additional Fermentation: (none)
Secondary Fermentation (# of Days & Temp): 6 weeks
Tasting Notes: (see below)

Ingredients:
------------
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:

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

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

Flavor:
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

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

Overall:
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?
Thanks

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.