DonRikkles
Well-Known Member
I'd like to take a stab at a tripel for my first Belgian beer. It's named after the street I live in in Washington - sometimes you need a strong beer to venture out there in the day time. What do you think about the recipe? Please help me improve!
H Street Tripel:
3 Gal
OG: 1.083
FG: 1.020
SRM: 7
IBU: 24.8
ABV: 8.4%
Mash @154 for 60 mins
7.75 lb Belgian pale
.25 lb Aromatic
.25 lb Carapils
.75 lb light candi syrup (can i substitute table sugar?)
Boil:
.5 oz Palisade @ 60 min
.25 oz Saaz @ 5 min
.5 tsp Coriander @ 1 min
1 tangerine peel @ 1 min
Ferment:
Wyeast high gravity trappist 3787 @ 70F
With so many Belgian yeasts out there, is this the right one? Ideally, I'd like to get the FG down, but can't figure out how. Any suggestions?
Thanks!
H Street Tripel:
3 Gal
OG: 1.083
FG: 1.020
SRM: 7
IBU: 24.8
ABV: 8.4%
Mash @154 for 60 mins
7.75 lb Belgian pale
.25 lb Aromatic
.25 lb Carapils
.75 lb light candi syrup (can i substitute table sugar?)
Boil:
.5 oz Palisade @ 60 min
.25 oz Saaz @ 5 min
.5 tsp Coriander @ 1 min
1 tangerine peel @ 1 min
Ferment:
Wyeast high gravity trappist 3787 @ 70F
With so many Belgian yeasts out there, is this the right one? Ideally, I'd like to get the FG down, but can't figure out how. Any suggestions?
Thanks!