Yesterday I tried Piraat Tripel IPA (My tasting notes are here; https://www.homebrewtalk.com/showpost.php?p=773483&postcount=11)
I'd really like to do a clone of this....using teh googelz netted me several contradictory recipes for it, including a couple from here...
I'm wondering has anyone actually brewed a clone of it?
Has anyone brewed any of these recipes?
Here's the ones I've found...Starting with the 2 from here.
And 2 from beertools forum...
The first and last ones seem the most promising...at least they hit the ABV dead on...
I can't figure out where the distinctive apple-ness might come from..Is it from the WYeast 3787 Trappist High Gravity which 3 of them use?
Suggestions, Ideas, practical experience anyone?
I'd really like to do a clone of this....using teh googelz netted me several contradictory recipes for it, including a couple from here...
I'm wondering has anyone actually brewed a clone of it?
Has anyone brewed any of these recipes?
Here's the ones I've found...Starting with the 2 from here.
17 Lb's Belgian Pilsner malt, 1/2 lb. crystal 20 L., 4 oz. Cara-Vienna, 4 oz. Aromatic. 1 Lb. Belgian light candi sugar, 1 oz. Brewers Gold @ 5 AAU (60 min), 1 oz. Styrian Golding with 1/2 tsp.Crushed Coriander(15 min.) 1/2 oz. Styrian Golding with 1/2 tsp.Crushed Coriander @ 1 tsp Sweet orange peel (10 min), White Labs WLP500 Trappist Yeast, Prime with 1-1/4 Cup wheat DME.
Best mashed @ 152 Degrees for appoxx. 90 min. Depending on your efficiency you should have a 10/10-1/2 Alcolhol."
11 lbs. Plain Extra-Light DME
1½ lbs. Belgian Clear Candi Sugar
8 oz. Crystal Malt 20°L
4 oz. Belgian Cara-Vienne Malt
4 oz. Belgian Aromatic Malt
1 oz. Brewers Gold 60 minutes
1 oz. Styrian Goldings 15 minutes
½ oz. Styrian Goldings 5 minutes
½ tsp. ground coriander 15 minutes
½ tsp. ground coriander 5 minutes
1 tsp. Sweet orange peel 5 minutes
1 tsp. Irish moss 15 minutes
1 pkg. Wyeast 3787 Trappist high gravity yeast
Steep specialty grains for 30 minutes @ 150°F.
Keep fermentation around 68-70°F.
Prime with 1½ cup wheat DME.
The finished volume is: 6 gallons
Technical file for Piraat 9%:
9 % alcohol by volume, 18.5° Plato
Amber colored beer with secondary fermentation in the bottle or in the keg.
Shelf life: at least 2 years after bottling date.
OG: 1.096
FG: 1.024
SRM: ~11
IBU: 9
ABV: 9.3%
And 2 from beertools forum...
5 lbs. German 2-row Pils
5 lbs. German Vienna info
.5 lbs. Weyermann CaraHell® i
.25 lbs. Belgian Aromatic
.25 lbs. Acidulated Malt
2 lbs. Corn Flaked
.25 lbs. Light Brown Sugar info
1 oz. Santiam (Pellets, 5.8 %AA) boiled 60 min. info
1 oz. Spalt Spalter (Pellets, 4.7 %AA) boiled 1 min. info
1/4 teaspoons Powdered irish Moss (not included in calculations)
Yeast : WYeast 3787 Trappist High Gravity
Single infusion mash at 145-149 until converted. COncoction to raise to 167 mash out. Mash out at 169 F through direct heat.
90 minute boil.
Dark brown sugar is Panela Piloncillo added at 60 minutes with hops.
1 g. powdered grains of paradise .
12 g. crushed Morrocan coriander at knock-out.
35 g. Vallencia Orange zest at knock out (~4 oranges).
7 g. powdered chamomile flowers.
2 quarts of water added at end of boil to bring volume up to 5.25 gal. 1 qt yeast starter added to bring up to 5.5 gal.
14 lbs. Belgian Pils
.25 lbs. Acidulated Malt
1 lbs. Midwest Wheat Malt
1.5 lbs. Honey info
.75 lbs. Corn Flaked info
.5 oz. Cascade (Whole, 5.50 %AA) boiled 0 min.
2 oz. Liberty (Whole, 4.1 %AA) boiled 90 min.
1 oz. Cascade (Whole, 5.50 %AA) boiled 15 min.
1/2 ounces Corriander, ground (not included in calculations)
1 ounces Sweet Orange zest, fresh (not included in calculations)
Yeast : WYeast 3787 Trappist High Gravity
Spring water.
MASH: Dough-in with 1 gal. of water at room temp. Add 4 gal. @ 142 to raise and rest @ 122-127 for 15 min. Decoct 50% (~8 qt. wet grains + liquid to fill spaces) of mash to raise temp to 150-152 for 45 mins. Decoct 40% (~6 qt. wet grains + liquid to fill spaces) to raise temp to 168 for 10 minutes. Sparge with 5 gal. water at 168.
DECOCTIONS: Raise decoction to 160-162F for 20 minute rest. Then bring to boil for 10 minutes
BOIL: Boil for 90 mins. Add Orange Blossom honey at knock-out. Force cool with heat exchange/tap water.
Aerate for 60 minutes. Pitch yeast (2 punch-packs)@ 70 F.
Bottle prime with 4 oz. of dextrose boiled in 8 oz. water. Innoculate with 1 packet of Lalvin ec 1118 Champagne yeast to activate yeast.
1 tsp. powdered Irish Moss (2 g.) , 1 tsp yeast nutrients (3 g.), corriander for 15 minutes and orange peel for last 5 minutes of boil.
Ferment at 75F
Secondary at 65F for 7 days
Cold condition at 45 degrees for 2 weeks.
The first and last ones seem the most promising...at least they hit the ABV dead on...
I can't figure out where the distinctive apple-ness might come from..Is it from the WYeast 3787 Trappist High Gravity which 3 of them use?
Suggestions, Ideas, practical experience anyone?