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Old 02-17-2009, 01:23 AM   #11
niquejim
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Because if you want that "La Fin du Monde" taste, use their yeast.
LFdM was the first beer to really excite me, and is still one of my favorites

If it is not available use some good Belgian yeast

 
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Old 02-17-2009, 01:29 AM   #12
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3787 is also a good yeast. I believe that is the Westmalle strain.

 
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Old 02-17-2009, 01:35 AM   #13
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This thread is interesting. I was thinking about turning my brown biscuit ale into a belgian. It's almost there anyway with the biscut and special B anyway.
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Old 02-17-2009, 04:01 AM   #14
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Quote:
Originally Posted by YooperBrew View Post
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 %
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Old 02-17-2009, 05:54 PM   #15
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I would just stick with maybe 7-8 lbs Pils, a pound of sugar or so, then the 530 you have (unless you want the Unibroue) yeast.

I'm brewing a Tripel next and it's just 28 lbs pils with 4-5 pounds sugar with 5 gallons onto WY3787 and the other 5 to WLP500 yeast. The 3787 is the same as the 530. I might add a touch of aromatic, but unsure.

You could always add some munich if you desire (maybe half pound in 5 gallons) as well as some wheat malt (again, half pound to a full pound). I'd shoot for a gravity in the 1.045-1.047 range with the anticipation that you are going to get below 1.010 as a final gravity - putting you in the upper 4%-lower 5% abv range. For reference, the Belgian Pale I brewed while brewcasting went from 1.060 to 1.010 (83% AA) without any issues. There was less than a half pound of simple sugar in that recipe.

I have had no problems getting either the 500 or the 3787 over 80% apparent attenuation.


On a side note, I don't see how you can like a spicy tripel, but adding some corriander to a wit pushes you over the edge I think Fin du Monde is inherently much spicier than any wit.


 
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Old 02-17-2009, 06:01 PM   #16
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Check out my dekonick clone:

http://www.homebrewtalk.com/f12/belg...83/#post947493

You could cut out a bit of the pilsner and split the caravienne and the bisquit in half to make it lighter in flavor. Using a pound or so of flaked corn will also greatly lighten the beer...or maybe about 0.5-075 lb of sugar.

WLP550 makes for a very clean belgian ale...it's not near as fruity as the rest of the belgian yeasts.
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Old 02-17-2009, 06:02 PM   #17
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Yooper, basically you should just make a Cream Ale with low IBUs of noble hops and use a belgian yeast
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Old 02-18-2009, 02:33 AM   #18
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I think I'm going to do an American Blonde with wyeast 1388. Sterling, 2-row and maybe some honey.
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Old 02-18-2009, 02:38 AM   #19
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Quote:
Originally Posted by Conroe View Post
I think I'm going to do an American Blonde with wyeast 1388.
How has your tripel been? With the argentian cascades? I've been avoiding my Marris Otter/AC smash for the last couple weeks...it still tastes like bug spray to me...but a couple brew buddies don't mind it...

I've been waiting for an update in your thread...

If you haven't seen my comments on my smash,,,,check out the last few posts...

http://www.homebrewtalk.com/f36/smas...cascade-92765/
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Old 02-18-2009, 02:56 AM   #20
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Too hoppy, but good. My BGS that is.
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