NicePelos
Member
I'm planning on brewing the following from the Brew magazine website. It'll be my first high gravity batch. What is done differently when brewing the bigger beers vs. lower gravity ales? Also, they have a 1 pt. starter going into the batch. Does that mean a pint of wort and yeast or a pint of just the yeast slurry? Thanks!
Classic Belgian Tripel
Author Tess and Mark Szamatulski
Issue 2008
Online Date Wednesday, 31 December 1969
Classic Belgian Tripel
(5 gallons )
OG = 1.084 to 1.086
FG = 1.017 to 1.019
IBU = 25
Ingredients
4 oz. Belgian aromatic malt
3 oz. Belgian biscuit malt
8.5 lb. Muntons extra light dry malt extract (DME )
1.5 lb. Belgian clear candi sugar
7 AAU of Styrian Goldings bittering hops (60 min)
2.5 AAU Styrian Goldings flavor hops (15 min)
1 tsp. Irish moss (15 min)
1 AAU Czech Saaz aroma hops (2 min)
1 pt. starter of Belgian Strong Ale yeast (Wyeast 1388) or Abbey Ale yeast (White Labs WLP530)
1 cup corn sugar for priming
Classic Belgian Tripel
Author Tess and Mark Szamatulski
Issue 2008
Online Date Wednesday, 31 December 1969
Classic Belgian Tripel
(5 gallons )
OG = 1.084 to 1.086
FG = 1.017 to 1.019
IBU = 25
Ingredients
4 oz. Belgian aromatic malt
3 oz. Belgian biscuit malt
8.5 lb. Muntons extra light dry malt extract (DME )
1.5 lb. Belgian clear candi sugar
7 AAU of Styrian Goldings bittering hops (60 min)
2.5 AAU Styrian Goldings flavor hops (15 min)
1 tsp. Irish moss (15 min)
1 AAU Czech Saaz aroma hops (2 min)
1 pt. starter of Belgian Strong Ale yeast (Wyeast 1388) or Abbey Ale yeast (White Labs WLP530)
1 cup corn sugar for priming