So I got on a Belgian kick and decided to brew a dubbel, tripel, and a quadrupel over three days (yup, in a row). All use Pilsner malt as the base and candi syrup. They are currently still fermenting (been doing so for a bit over two weeks). I've been checking these brews almost every day and am very excited to see how they will be in a few months. Here are the recipes:
Code:
Dubbel Trouble
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Batch Size: 5.5 gal
OG: 1.068
FG: 1.014 (expected to go down to 1.012)
IBUs: 19.1
SRM: 16
Brewhouse Efficiency: 70%
Boil Time: 90 min
Grains:
Pilsner (2-Row) Germany: 12.50#
Munich Malt 10L, 1.00#
Belgian aromatic malt, 0.25#
Belgian Special B, 0.25#
Belgian candi syrup d-90, 1.00#
Belgian biscuit, 0.25#
Hops:
Tettnanger (GR), 1.25 oz @60 min (3.9%)
Tettnanger (GR), 1.00 oz @30 min (3.9%)
Yeast:
White Labs WLP530 (Abbey Ale)
1750 ml starter, decanted
Mash schedule:
146F for 60 min, raise to 156F for 30 min, mashout at 168F for 10 min
Fermentation schedule:
14 days (or until done) @65F (let self rise to 75-78F)
28 days @65F
3 days @35F (cold crash)
Code:
Trippin' on the Tripel
--------------------
Batch Size: 5.5 gal
OG: 1.081
FG: 1.012 (expected to go down to 1.010)
IBUs: 29.3
SRM: 6.6
Brewhouse Efficiency: 70%
Boil Time: 90 min
Grains:
Pilsner (2-Row) Germany: 14.00#
Munich Malt 10L, 1.125#
Belgian aromatic malt, 0.25#
Belgian candi syrup d-1, 2.00#
Hops:
Tettnanger (GR), 2.00 oz @60 min (3.9%)
Tettnanger (GR), 1.50 oz @30 min (3.9%)
Yeast:
White Labs WLP500 (Trappist Ale)
2500 ml starter, decanted
Mash schedule:
146F for 60 min, raise to 156F for 30 min, mashout at 168F for 10 min
Fermentation schedule:
14 days (or until done) @65F (let self rise to 75-78F)
28 days @65F
3 days @35F (cold crash)
Code:
Quadrupel Threat
----------------
Batch Size: 5.5 gal
OG: 1.092
FG: 1.019 (expected to go down to 1.015)
IBUs: 27
SRM: 31.1
Brewhouse Efficiency: 70%
Boil Time: 90 min
Grains:
Pilsner (2-Row) Germany: 15.00#
Munich Malt 10L, 1.00#
Belgian aromatic malt, 0.25#
Belgian Special B, 0.25#
Belgian candi syrup d-90, 2.00#
Belgian candi syrup d-180, 1.00#
Hops:
Tettnanger (GR), 1.75 oz @60 min (3.9%)
Tettnanger (GR), 1.50 oz @30 min (3.9%)
Yeast:
White Labs WLP575 (Belgian Style Ale Yeast Blend)
3250 ml starter, decanted
Mash schedule:
146F for 60 min, raise to 156F for 30 min, mashout at 168F for 10 min
Fermentation schedule:
14 days (or until done) @65F (let self rise to 75-78F)
28 days @65F
3 days @35F (cold crash)