Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian Strong Ale > Extract - Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone)

Reply
 
Thread Tools
Old 09-17-2009, 07:13 PM   #1
HuRRiC4Ne
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 83
Liked 7 Times on 3 Posts
Likes Given: 1

Default Extract - Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone)

Recipe Type: All Grain
Yeast: WLP500
Yeast Starter: no
Additional Yeast or Yeast Starter: Used two WLP500 vials
Batch Size (Gallons): 6
Original Gravity: 1.082
Final Gravity: ?
IBU: ?
Boiling Time (Minutes): 60mins
Color: Yello
Primary Fermentation (# of Days & Temp): 14days 69F
Additional Fermentation: .
Secondary Fermentation (# of Days & Temp): 21 Days @69F
Tasting Notes: Light banana, fruity with some spice hints...

Let me start of by saying, this recipe is simple to make. I converted over to extracts to save on prep time. I wanted something simple that most can make. The Belgian is going to be a clone of a 2006 Gold Medal winner in the World Beer cup in 2006 (Dragonmead Final Absolution). I was lucky enough to get the recipe. I converted the recipe over to LME and DME. I made a few changes to it also. I changed the 60mins hops from Hallertauer Mittelfruh to German Hallertau and used DME amber instead of munich malt. I didn't use a starter either, I opted for using two vials of WLP500 instead (so i wouldn't have to wait). I regret not making a starter though, because It took 24 hours before it took off. I had to stir it up a little bit then it started fermenting instantly.

Let me know what you guys think? I'm dabating on adding another 3.3lbs of Pilsner light LME to get around 10%. But I'm not sure how the the final gravity will end up at. I heard some people with attenuation of around 85%. I figure if i get 77% then this will be 8.2%. The recipe is supposed to be 8.5%. I think I just may leave this alone and see how it comes out then go from there. I will keep everyone updated on how it comes out.

Day 5: It has a very nice smell of a light banana, fruit hints with some spice! WOW, can't wait until this is done!
Day 6: Took hydro reading of 1.020 (thats 8% after 6 days) Smells very good! Has the look and consistancy of a Belgian but it's cloudy (but that's expected), has a very nice yellow color. I'm waiting until day 10 to 14 to rack into secondary.
Day 10: 1.016 gravity, going to give it a few more days before i rack it into the secondary.
Day 16: Reracked into secondary, 1.016 gravity still.
Day 32: Kegged it!!!! same gravity and all I can say is WOWWWWW
Here is a video review of the beer i'm cloning:

Extract:
3 x 3.3lbs Pilsner Light malt extract LME
1 x 1lbs Amber DME
1 x 1.5lbs Belgian Candy
12.4 total pounds of fermentables

Hops: (IBU came out at 23 but you can range from 20 to 25)
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min

Yeast:
2 x WLP500 Trappist Ale Yeast

Notes:

Last edited by HuRRiC4Ne; 10-16-2009 at 07:36 PM.
HuRRiC4Ne is offline  
5
People Like This 
Reply With Quote
Old 09-27-2009, 09:21 PM   #2
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,544
Liked 24 Times on 22 Posts
Likes Given: 1

Default


you should post the AG version as well if you have it.
z987k is offline  
 
Reply With Quote
Old 10-16-2009, 07:33 PM   #3
HuRRiC4Ne
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 83
Liked 7 Times on 3 Posts
Likes Given: 1

Default


Quote:
Originally Posted by z987k View Post
you should post the AG version as well if you have it.
Yes I do...

It's 12.8lbs Pilsner
1.6lbs Munich Malt (2row)
1.6lbsCandy sugar

1.8oz hallertauer mittelfruh
.4oz styrian goldings
.8 chzech saaz

same yeast
HuRRiC4Ne is offline  
 
Reply With Quote
Old 10-16-2009, 07:38 PM   #4
HuRRiC4Ne
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 83
Liked 7 Times on 3 Posts
Likes Given: 1

Default


I just finished this, and all can say is WOW!!! I went to a local brewery near me that had some Belgian Gran Cru and I took a growler home with me. Very little difference between the two. This beer is amazing and i'm making a second batch soon!
HuRRiC4Ne is offline  
 
Reply With Quote
Old 10-20-2009, 05:15 PM   #5
Trooper-Orange
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Fountain, Colorado
Posts: 98
Default


Think this will be my next brew. I love a good triple.
__________________
Next up: My own recipe attempt, a Belgian strong. Drinking: Beehemel's India Brown. - Great beer, try it.
Trooper-Orange is offline  
 
Reply With Quote
Old 10-20-2009, 07:21 PM   #6
HuRRiC4Ne
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 83
Liked 7 Times on 3 Posts
Likes Given: 1

Default


Quote:
Originally Posted by Trooper-Orange View Post
Think this will be my next brew. I love a good triple.
Can't go wrong with it, from start to finish 30 days... This beer was gone in 5 days, all my friends loved it. Even my girlfriend who doesn't like beer. It's funny, I haven't had ONE person say they didn't like it.

If there was anything i could change, i would try to keep the IBU's down. I was at 23IBU's. I mean, it was still good though!

I would suggest this hop combo.. and really try to hit the .8 and such, i think it might a light difference on the hop profile. If you noticed, i used different hops, it was because i had to sub them in as replacements. (brew shop didn't have hallertauer mittelfruh)

1.8oz hallertauer mittelfruh
.4oz styrian goldings
.8 chzech saaz
HuRRiC4Ne is offline  
 
Reply With Quote
Old 10-20-2009, 07:23 PM   #7
Trooper-Orange
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Fountain, Colorado
Posts: 98
Default


Quote:
Originally Posted by HuRRiC4Ne View Post
I would suggest this hop combo.. and really try to hit the .8 and such, i think it might a light difference on the hop profile. If you noticed, i used different hops, it was because i had to sub them in as replacements. (brew shop didn't have hallertauer mittelfruh)

1.8oz hallertauer mittelfruh
.4oz styrian goldings
.8 chzech saaz
I will give it a shot, somehow my LHBS is always missing something so I totally understand making the substitutions.
__________________
Next up: My own recipe attempt, a Belgian strong. Drinking: Beehemel's India Brown. - Great beer, try it.
Trooper-Orange is offline  
 
Reply With Quote
Old 11-30-2009, 04:19 PM   #8
togabear
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: New York, NY
Posts: 71
Default


I brewed this and so far it tastes great. So many thanks for the recipe! I made mine a partial mash and added a little bit more grain with the same amount of LME and sugar. I had a few Belgians myself before I started, so I don't actually know how much I actually added, it was mostly pale 2-row and a little crystal. Got a OG of 1.095-took it 3 to 4 days to show any life using the two vials of yeast. However, after a week its down to 1.029 and still bubbling away at ~9% alcohol. I'm hoping to get the same attenuation as you, and that will bring it up a little bit more. I think I might need to raise temp to get it to finish off though-I have never brewed anything with this high of a gravity before. No off flavors yet and tastes surprisingly clean with a nice bit of fruit. It does have a little bit of an alcoholic punch though.

I also lowered the fermentation temperature to 66 to 68 after it started. I dont know if this will make a huge difference though. I also took your advice and lowered the IBUs to about 21. Have you brewed this again since the orginal batch?
togabear is offline  
 
Reply With Quote
Old 12-29-2009, 01:53 AM   #9
HuRRiC4Ne
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 83
Liked 7 Times on 3 Posts
Likes Given: 1

Default


Quote:
Originally Posted by togabear View Post
I brewed this and so far it tastes great. So many thanks for the recipe! I made mine a partial mash and added a little bit more grain with the same amount of LME and sugar. I had a few Belgians myself before I started, so I don't actually know how much I actually added, it was mostly pale 2-row and a little crystal. Got a OG of 1.095-took it 3 to 4 days to show any life using the two vials of yeast. However, after a week its down to 1.029 and still bubbling away at ~9% alcohol. I'm hoping to get the same attenuation as you, and that will bring it up a little bit more. I think I might need to raise temp to get it to finish off though-I have never brewed anything with this high of a gravity before. No off flavors yet and tastes surprisingly clean with a nice bit of fruit. It does have a little bit of an alcoholic punch though.

I also lowered the fermentation temperature to 66 to 68 after it started. I dont know if this will make a huge difference though. I also took your advice and lowered the IBUs to about 21. Have you brewed this again since the orginal batch?
I would give it more time to get the attenuation down a little bit, It will come down eventually. A possible re-rack into the secondary will give it another boost after 10 to 14 days.

I made a double with my last batch, it came out good. But not as good as this... I'm going to make this batch again soon. My plans are to get a starting gravity around yours, and i'm going to limit the hops slightly. I want to achieve somewhere around 20 to 21. I was thinking about adding this much 1.8oz hallertauer mittelfruh, .4oz styrian goldings, .8 chzech saaz.

But all in all, I don't want to alter this recipe that much. I think i'm pretty spot on with what I was trying to do. I just came back from Europe and visited Belgium and Holland and let me tell you this. This beer can hang with the best of them.

Also, I don't suggest using two vials with that high of a gravity (it's still not enough yeast to kick it off in a good fermentation). Next time have a starter ready. I saved all my yeast, what I did is. I took the yeast cake on the bottom of the bucket and put a little tap water in it. Mixed it up and split it in four mason jars. I used two of them already, one on the double and the other for a Christmas beer.

Best of luck, and keep us updated on your final results.
HuRRiC4Ne is offline  
 
Reply With Quote
Old 12-30-2009, 07:36 PM   #10
Nukesquad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Norfolk, VA
Posts: 80
Liked 1 Times on 1 Posts

Default


Definitely want to try this one. On your belgian candy, did you use clear or dark? I assumed clear due to your description of a light color, but I wanted to make sure.
Nukesquad is offline  
kccvxd Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
AHS Belgian Trippel ackgod Beginners Beer Brewing Forum 1 07-08-2009 03:56 PM
My First Gold Medal!!!! BarleyWater General Chit Chat 10 10-04-2008 03:17 AM
WANTED: Gold Medal Pale Ale Recipe digdan Recipes/Ingredients 1 04-25-2006 03:23 AM
2006 World Beer Cup RichBrewer General Beer Discussion 4 04-17-2006 05:56 PM
World of Beer 2006, MILWAUKEE, Wi Pumbaa Wisconsin HomeBrew Forum 0 02-27-2006 05:51 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS