Hey everyone,
I have a tripel a friend and I brewed a few weeks ago. Due to my crappy partial mash and probably some problem of mine as well, the efficiency was 39%, giving an OG of 1.064, even after the jaggery (used instead of boring table sugar or expensive candi sugar) was added. So, I added another 1.5 lbs of table sugar to get the gravity up, which bumped up the gravity an additional 13 points, which was more where I wanted to be.
The holidays meant I had to leave the house three days later, and return a week after that. When I returned, the tripel was no longer fermenting, and the gravity was at 1.030. The house was cold (room temp ~64 F), so I wrapped a heating pad around it and roused the yeast at the bottom of the bucket. This brought the gravity to 1.018. Adding 10 g rehydrated Red Star Premier Cuvee, and a week after that the gravity is only 1.016.
tl;dr -- Tripel is 1.016 despite 3.5 lb of sugar, and heat and champagne yeast haven't dropped it lower.
Is there something else I can do to get the gravity lower, or am I stuck with a sweet tripel?
Thanks,
T
Also, here's the recipe:
I forgot to add this to the Beersmith file, but the yeast was a 2 liter starter of White Labs WLB575, the Belgian Ale Blend.
I have a tripel a friend and I brewed a few weeks ago. Due to my crappy partial mash and probably some problem of mine as well, the efficiency was 39%, giving an OG of 1.064, even after the jaggery (used instead of boring table sugar or expensive candi sugar) was added. So, I added another 1.5 lbs of table sugar to get the gravity up, which bumped up the gravity an additional 13 points, which was more where I wanted to be.
The holidays meant I had to leave the house three days later, and return a week after that. When I returned, the tripel was no longer fermenting, and the gravity was at 1.030. The house was cold (room temp ~64 F), so I wrapped a heating pad around it and roused the yeast at the bottom of the bucket. This brought the gravity to 1.018. Adding 10 g rehydrated Red Star Premier Cuvee, and a week after that the gravity is only 1.016.
tl;dr -- Tripel is 1.016 despite 3.5 lb of sugar, and heat and champagne yeast haven't dropped it lower.
Is there something else I can do to get the gravity lower, or am I stuck with a sweet tripel?
Thanks,
T
Also, here's the recipe:
Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Kitchen Sink Tripel
Brewer:
Asst Brewer:
Style: Belgian Tripel
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.39 gal
Estimated OG: 1.077 SG
Estimated Color: 6.7 SRM
Estimated IBU: 35.9 IBU
Brewhouse Efficiency: 39.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3 lbs Pilsner Dry Extract (3.0 SRM) Dry Extract 22.22 %
4 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 33.33 %
1 lbs 8.0 oz Oats, Malted (1.0 SRM) Grain 11.11 %
12.0 oz Wheat, Flaked (1.6 SRM) Grain 5.56 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 1.85 %
1.00 oz Hallertauer [4.80 %] (90 min) Hops 19.9 IBU
1.00 oz Styrian Goldings [5.40 %] (30 min) Hops 16.1 IBU
2 lbs Jaggery (8.0 SRM) Sugar 14.81 %
1 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 11.11 %
I forgot to add this to the Beersmith file, but the yeast was a 2 liter starter of White Labs WLB575, the Belgian Ale Blend.