Originally Posted by YooperBrew
Revvy, I think that might be the ticket. Make a triple, but half the recipe, or at least adjust it in Beersmith. I would like to have something on tap to have three of, without getting smashed.
The tripel is all about the yeast; I agree with the comments about finding a yeast strain you like and using that...probably ferment a little warm to get some more esters as well as make the yeast happy. I've made several tripels with Wyeast 1388 Belgian Strong Ale and have been pleased.
I wonder how much of the special flavors come from the yeast being a little stressed due to a (relatively) high OG wort in a tripel? I'm conjecturing here.
I think the idea of finding a tripel you like, taking out the candi sugar (it's supposed to boost ABV while keeping the beer thin, but you *don't* want to raise ABV), and adjusting the hops accordingly is the way to go.
We brewed this tripel; it's extract-steep, but if anything going AG would help it. Perhaps it would be a good base. For your situation, I'd drop the candi and probably some of the DME. 0# candi and 6# DME puts the OG at 1.053.
4 gallon boil with late malt addition. 1.081 OG, 1.018 FG, 27 IBU calc'd
Amount Item Type % or IBU
5.50 lb Extra Light Dry Extract (3.0 SRM)
1.50 lb Extra Light Dry Extract (3.0 SRM) (late add)
0.25 lb Aromatic Malt (26.0 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)
1.75 oz Styrian Goldings [3.50 %] (60 min) Hops 14.2 IBU
0.17 oz Goldings, East Kent [5.00 %] (60 min) Hops 2.0 IBU
0.50 oz Styrian Goldings [3.50 %] (15 min) Hops 2.0 IBU
8.00 oz Malto-Dextrine (Boil 60.0 min) Misc
1.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 16.67 %