I am trying to clone a New Belgium Trippel, so I went to the website and found this info:
I wrote NB hoping to get some hints (or the exact recipe) and they came back with this:
I am using BrewTarget and have everything set up to hit and OG of 17.6 before adding the sugar. I can add the sugar to get it up to 19.1 OG, but it throws off my FG and ABV. Am I looking at this correctly? Should I take my malts and shoot for the 17.6 listed on the website, then use sugar to get me to 19.1? I should also note that if I take the approach of shootiing for 17.6, then adding the sugar.... My ABV is low and my FG is high even before adding the sugar. I can't seem to tweak this to get right on.
Here is what I have come up with for my malts so far with a batch size of 5.5 gallons and a pre-boil of 6.5 gallons assuming 78% efficiency:
(pre sugar)
Pale 2 Row - 12.5 lb (90%)
Munich - 1.125 lb (8%)
Victory - 4 oz (2%)
OG - 17.6 (1.072)
FG - 3.5 (1.014)
ABV - 7.6
(post sugar)
same malts as above
Table Sugar - 13 oz
OG - 19.1 (1.079)
FG - 3.8 (1.015)
ABV - 8.3
I haven't messed around with the hops too much, but my IBU is pretty close with what I have set up. Any advice would be appreciated... even if it is "quit picking nits... it's close enough so go for it".
ABV - 7.8%
IBU - 25
Calories - 215
Hops - Saaz, Liberty, Target
Malts - Pale, Munich, Victory
OG - 17.6
TG - 2.4
Fruits/Spice - Coriander
I wrote NB hoping to get some hints (or the exact recipe) and they came back with this:
We normally dont give out specific recipe information, but I can narrow down some of the guesswork.
We use pale, munich, and victory in that order. Pale is over 90% of the malt bill. During wort boil, we also augment the gravity with common white sugar this is an important consideration since the key to a great Trippel is a very dry finish. 19.1˚P Original density.
Good luck and happy homebrewing!
I am using BrewTarget and have everything set up to hit and OG of 17.6 before adding the sugar. I can add the sugar to get it up to 19.1 OG, but it throws off my FG and ABV. Am I looking at this correctly? Should I take my malts and shoot for the 17.6 listed on the website, then use sugar to get me to 19.1? I should also note that if I take the approach of shootiing for 17.6, then adding the sugar.... My ABV is low and my FG is high even before adding the sugar. I can't seem to tweak this to get right on.
Here is what I have come up with for my malts so far with a batch size of 5.5 gallons and a pre-boil of 6.5 gallons assuming 78% efficiency:
(pre sugar)
Pale 2 Row - 12.5 lb (90%)
Munich - 1.125 lb (8%)
Victory - 4 oz (2%)
OG - 17.6 (1.072)
FG - 3.5 (1.014)
ABV - 7.6
(post sugar)
same malts as above
Table Sugar - 13 oz
OG - 19.1 (1.079)
FG - 3.8 (1.015)
ABV - 8.3
I haven't messed around with the hops too much, but my IBU is pretty close with what I have set up. Any advice would be appreciated... even if it is "quit picking nits... it's close enough so go for it".