schuwa
Member
Hello All,
A number of years ago I lived in Indianapolis and frequently the Brugge in Broad Ripple. I highly recommend you try it, if you have not.
The had a tripel there one time that was sweeter and less phenolic, and I absolutely loved it. They've made their tripel time and time again, but that one particular batch was something different with the mild sweetness. It had a sort of charm to it.
I would like to try and duplicate this sweet, less phenolic version of a tripel. I realize that it may not be exactly true to the style, but I am okay with that. I'd like to try and do this either as an extract or partial mash, if possible.
Does anyone have any suggestions? I am pretty sure most of these flavor is going to come from the yeast type, but any suggestions are very appreciated.
A number of years ago I lived in Indianapolis and frequently the Brugge in Broad Ripple. I highly recommend you try it, if you have not.
The had a tripel there one time that was sweeter and less phenolic, and I absolutely loved it. They've made their tripel time and time again, but that one particular batch was something different with the mild sweetness. It had a sort of charm to it.
I would like to try and duplicate this sweet, less phenolic version of a tripel. I realize that it may not be exactly true to the style, but I am okay with that. I'd like to try and do this either as an extract or partial mash, if possible.
Does anyone have any suggestions? I am pretty sure most of these flavor is going to come from the yeast type, but any suggestions are very appreciated.
