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Tripel IPA Partial - Tripel IPA



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Old 04-07-2009, 07:09 PM   #1
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Default Partial - Tripel IPA
Recipe Type: Partial Mash
Yeast: Chimay harvest
Yeast Starter: 1L
Batch Size (Gallons): 3
Original Gravity: 1.073
Final Gravity: 1.009
IBU: 62 (Rager)
Boiling Time (Minutes): 90
Color: 5 (SRM)
Primary Fermentation (# of Days & Temp): 14 (see notes)
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Clearly, a hop farm has exploded inside this Tripel.

Ingredients
-----------
Beet sugar 1.00 lb, Sugar, Other
Extra Light DME 1.00 lb, Extract, Extract
Pilsener (Belgian) 2.50 lb, Grain, Mashed
Two-row (Belgian) 2.50 lb, Grain, Mashed

Northern Brewer (7.0AA) 1.00 oz, Whole, 60 minutes
Sterling (7.5AA) 0.50 oz, Whole, 20 minutes
Sterling 0.50 oz, Whole, 10 minutes
Sterling 0.50 oz, Whole, 5 minutes
Sterling 0.50 oz, Whole, 1 minutes
Sterling 1.00 oz, Whole, dry-hop

Notes
-----
60 min mash @ 154. 90 min boil. DME added late to keep color light. 14 day ferment, starting at 67 and allowed to rise as yeast desired. Dry-hopped last 7 days of ferment. 21 day warm bottle condition at 80.
Last edited by jkarp; 07-13-2009 at 03:48 AM.
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Old 04-08-2009, 10:08 PM   #2
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Have you tried this? What'd you think?
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Old 04-08-2009, 10:54 PM   #3
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One of, if not the best beer I've ever made. It's definitely a distinctive taste, but there are a couple of commercial versions out there like Green Flashes Le Freak.

When I make it again, I will be upping the IBUs some more and probably layering in another hop with the Sterling.
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Old 07-13-2009, 03:08 AM   #4
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Pic from my last batch:
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Last edited by jkarp; 05-22-2010 at 05:04 PM.
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Old 07-13-2009, 03:11 AM   #5
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Could you put the AA% for the hops in the recipe?
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Old 07-13-2009, 03:49 AM   #6
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Quote:
Originally Posted by weirdboy View Post
Could you put the AA% for the hops in the recipe?
Okey dokey.
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Old 08-13-2009, 01:08 AM   #7
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Where do you get your "beet sugar" from? Or do you just use belgian candi sugar?
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Old 08-13-2009, 01:33 AM   #8
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Quote:
Originally Posted by mgo737 View Post
Where do you get your "beet sugar" from? Or do you just use belgian candi sugar?
Unless you live in Hawaii, it's a safe bet the sugar sold at your grocery store is beet sugar.
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Old 04-28-2010, 06:55 PM   #9
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do you add yeast for the bottle condition?
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Old 04-28-2010, 07:12 PM   #10
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Naw, plenty left from fermentation.
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