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Old 09-19-2009, 10:10 PM   #1
drevilz4l
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Oct 2007
New York
Posts: 76


Hey guys. Its been a while. I'm finally about to start brewing again and need some feedback on this Belgian Tripel I'm planning. I've never done a Really high gravity beer so and tips would be great.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Tripel Waw
Brewer: Justin Wawrzonek
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.084 SG
Estimated Color: 5.8 SRM
Estimated IBU: 34.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 75.00 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.14 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 3.57 %
1.75 oz Hallertauer [4.80 %] (60 min) Hops 26.5 IBU
0.75 oz Tettnang [4.50 %] (30 min) Hops 8.2 IBU
0.50 oz Tettnang [4.50 %] (15 min) (Aroma Hop-SteHops -
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 14.29 %
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12.00 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.00 qt of water at 165.9 F 154.0 F


Notes:
------
Adding sugar during last 5 minutes of boil.

Primary: 10 Days
Secondary: 20 days
Age for 30 Days
-------------------------------------------------------------------------------------
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Old 09-19-2009, 10:21 PM   #2
Cold_Steel
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Apr 2009
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I would add a starter.
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Old 09-19-2009, 10:51 PM   #3
drevilz4l
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Oct 2007
New York
Posts: 76

Quote:
Originally Posted by Cold_Steel View Post
I would add a starter.
Oh right. I am planning on doing a starter, but forgot to mention it.
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Old 09-20-2009, 11:26 AM   #4
Evets
 
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Jan 2006
Lancaster County, Pa.
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I would increase the pre-boil volume to 7.5 g. and allow for a 1.5 to 2 hour boil to reduce the DMS in the Pilsner malt.
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Old 09-20-2009, 12:25 PM   #5
Bob
 
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Nov 2007
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+1. Increase boil time to 90 minutes.

I'd replace the Caravienne with more Pils malt. My preference in Tripel grist is Pils malt and sugar. That's it. Tripel needs to be light-bodied and dry; caramalts will surely ruin that.

I also prefer no flavor or aroma hops in Tripel, as I believe Tripel is a vehicle for yeast flavor. Flavors and aromas of hops tend to mask the more delicate yeast esters. However, I'm well aware my preference for non-hoppy beers makes me a pariah in the beer-enthusiast community.

Cheers!

Bob
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Old 09-20-2009, 01:53 PM   #6
drevilz4l
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Oct 2007
New York
Posts: 76

Unfortunately my pot is only 7.5, but I will try to maximize the pre boil volume. I can probably get around 6.75 without a huge boil-over risk.

Also thanks for the feedback on the malts. I will definitely tweak and re-post.
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Old 09-20-2009, 06:31 PM   #7
Evets
 
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I think the 1.5 hr. boil is pretty important, even if it means boiling off too much and topping up with water in the primary.
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Old 09-22-2009, 05:40 PM   #8
drevilz4l
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Oct 2007
New York
Posts: 76

Alright here's my second attempt. Removed the Caravienne malt and upped the Pilsner to 11lbs. I still add the Hops starting at 60 minutes as I don't believe there is any benefit to adding them earlier (Please correct me if I'm wrong). I also lowered the Bittering hops to 1.5 because I had the aroma hops set up wrong on my calculator.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Tripel Waw
Brewer: Justin Wawrzonek
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.75 gal
Estimated OG: 1.084 SG
Estimated Color: 4.6 SRM
Estimated IBU: 35.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 78.57 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.14 %
1.50 oz Hallertauer [4.80 %] (60 min) Hops 23.6 IBU
0.75 oz Tettnang [4.50 %] (30 min) Hops 8.5 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 3.7 IBU
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 14.29 %
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12.00 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.00 qt of water at 165.9 F 154.0 F


Notes:
------
__________________
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Bottled - None :(
Up next - Flemish Red Ale
Kegged - Empty :(

 
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Old 09-23-2009, 11:27 AM   #9
Bob
 
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Looks like you're set. You're right: You don't need to boil your main hops charge for 90 minutes. I still do. I add my first charge five minutes after I start seeing hot break and start the boil timer at that point. The difference is really quite minimal. I do it because I'm forgetful.

Don't forget to pitch enough yeast. Even though Trappist yeasts are voracious little buggers, pitch rate is crucial. One vial of WL yeast is not enough; you're going to need more yeast. Are you equipped to conduct a starter ferment?

Bob
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Old 09-23-2009, 12:43 PM   #10
drevilz4l
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Oct 2007
New York
Posts: 76

Quote:
Originally Posted by NQ3X View Post
Looks like you're set. You're right: You don't need to boil your main hops charge for 90 minutes. I still do. I add my first charge five minutes after I start seeing hot break and start the boil timer at that point. The difference is really quite minimal. I do it because I'm forgetful.

Don't forget to pitch enough yeast. Even though Trappist yeasts are voracious little buggers, pitch rate is crucial. One vial of WL yeast is not enough; you're going to need more yeast. Are you equipped to conduct a starter ferment?

Bob
I've never made a starter, but I think I will buy a small carboy or beaker and start one for this one.
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Bottled - None :(
Up next - Flemish Red Ale
Kegged - Empty :(

 
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