So after talking to some fellow HBTers, I am trying to modify some recipes to make a good tripel and/or Abbey/Trappist ale. Here is what I have:
5.5 gallon w/ OG = 1.083 @ 70% efficiency
Mash @ 152
13 lbs Belgian Pilsner
0.75 lbs aromatic malt
0.75 lbs Special B
(Do I also need some Carapils to add body and head retention?)
2.5 lbs homemade candy sugar (@ 20 minutes left)
1 oz cluster @ 60 min
1 oz saaz @ 20 min
Yeast: WLP500 or Wyeast Trappist or S-33 dry yeast
(struggling with this one because never made a starter, but still want the authentic belgian flavor)
Any thoughts? Thanks!
Jason
5.5 gallon w/ OG = 1.083 @ 70% efficiency
Mash @ 152
13 lbs Belgian Pilsner
0.75 lbs aromatic malt
0.75 lbs Special B
(Do I also need some Carapils to add body and head retention?)
2.5 lbs homemade candy sugar (@ 20 minutes left)
1 oz cluster @ 60 min
1 oz saaz @ 20 min
Yeast: WLP500 or Wyeast Trappist or S-33 dry yeast
(struggling with this one because never made a starter, but still want the authentic belgian flavor)
Any thoughts? Thanks!
Jason