Cugel
Well-Known Member
Hey everyone,
I'm currently trying to make a good trippel on the cheap. I'm going to make my own candi sugar (http://kotmf.com/articles/candisugar.php) and want to minimize hop and DME additions. I have some bags of Belgian aromatic, German munich, and grambinus honey malt lying around that I can use. Also have no problem with doing a mini-mash for 30 minutes or so at a constant temp -- trying to keep it as simple as possible (KISS).
I'll add much of the DME with 15 minutes of the boil left to minimize color and also increase hop utilization so I can use smaller amounts of hops.
I'll use good liquid yeast though! Ohhhhh, maybe I'll pitch onto a yeast cake -- Belgian Abbey II that I'm making a Leffe clone (a golden ale) with at the moment.
My thoughts so far:
No more than 6 lbs light DME
2 lbs clear candi sugar
1lb or so of brown sugar
I would really appreciate some suggestions, and reality checks as required!
Thanks!
I'm currently trying to make a good trippel on the cheap. I'm going to make my own candi sugar (http://kotmf.com/articles/candisugar.php) and want to minimize hop and DME additions. I have some bags of Belgian aromatic, German munich, and grambinus honey malt lying around that I can use. Also have no problem with doing a mini-mash for 30 minutes or so at a constant temp -- trying to keep it as simple as possible (KISS).
I'll add much of the DME with 15 minutes of the boil left to minimize color and also increase hop utilization so I can use smaller amounts of hops.
I'll use good liquid yeast though! Ohhhhh, maybe I'll pitch onto a yeast cake -- Belgian Abbey II that I'm making a Leffe clone (a golden ale) with at the moment.
My thoughts so far:
No more than 6 lbs light DME
2 lbs clear candi sugar
1lb or so of brown sugar
I would really appreciate some suggestions, and reality checks as required!
Thanks!