Koningshoeven tripel recipe feedback - Home Brew Forums
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Old 11-04-2009, 03:51 AM   #1
wing-it
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Jun 2009
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Hi all, I want to brew something close to Koningshoeven's tripel. Here's the ingredients they list on the bottle.

Malts: Pale, caramel, munich
Hops: Hallertauer Northern Brew, Slovenian Super Steirer, Tettnang Tettnanger
Bitterness 27 BU
ABV 8%


Here's the recipe I came up with.

Full boil
Amount Item Type % or IBU
7.25 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 70.73 %
1.00 lb Munich Liquid Extract (8.0 SRM) Extract 9.76 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9.76 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 25.0 IBU
1.00 oz Tettnang [4.50 %] (5 min) Hops 2.6 IBU
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 9.76 %
1 Pkgs Trappist Ale (White Labs #WLP500) [Starter 35 ml] Yeast-Ale

I'm hoping someone that's had this beer and more experience brewing, can give me some tips to get it close. Bottle says they use a unique yeast, so I'm guessing that has a lot to do with the flavor. Things I'm not sure about: hop schedule, fermentation temp, aging time (if at all)



 
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Old 11-04-2009, 01:09 PM   #2

Too much crystal. Being that you are using extract, I would drop it or cut to 4 oz.


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Old 11-04-2009, 01:18 PM   #3
syd138
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1lb Crystal isn't bad imo. I've done a lot of brews with this much. But if you are really trying to clone this Tripel, I would definitely cut it down to 1/2 lb maybe 1 lb of Munich malt.. not liquid. For Tripels, most of the grain is Pale/Pilsner + sugar

 
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Old 11-04-2009, 02:27 PM   #4
wing-it
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Quote:
Originally Posted by syd138 View Post
1lb Crystal isn't bad imo. I've done a lot of brews with this much. But if you are really trying to clone this Tripel, I would definitely cut it down to 1/2 lb maybe 1 lb of Munich malt.. not liquid. For Tripels, most of the grain is Pale/Pilsner + sugar
I'm trying to avoid a partial mash. Munich requires a mash right?

 
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Old 11-04-2009, 04:18 PM   #5

Quote:
Originally Posted by syd138 View Post
1lb Crystal isn't bad imo.
It is for a Triple! Especially when using extract which probably already has enough unfermentables...
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Old 11-04-2009, 04:19 PM   #6

Quote:
Originally Posted by wing-it View Post
I'm trying to avoid a partial mash. Munich requires a mash right?
Yes it does.
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Old 11-04-2009, 05:27 PM   #7
syd138
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Quote:
Originally Posted by wing-it View Post
I'm trying to avoid a partial mash. Munich requires a mash right?
Well how were you planning on using the Crystal?

You would have to steep that anyway.. so just throw another lb of Munich in the grain bag... let it steep at 155 for an hour. Then you are good to go.

 
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Old 11-04-2009, 08:02 PM   #8
wing-it
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Pretty sure Munich lacks the enzymes needed, so I would have to use some base malt too. Then I'm looking at 2 hours of extra brew time to mash and sparge.
Big difference between steep and mash.

 
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Old 11-05-2009, 03:02 AM   #9
wing-it
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Jun 2009
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Quote:
Originally Posted by Poobah58 View Post
Too much crystal. Being that you are using extract, I would drop it or cut to 4 oz.
Koningshoeven seems darker than a typical tripel. If I start decreasing crystal, I lose the color and I'm guessing the flavor will be off.

Here's a good pic (hopefully this works):
http://lh3.ggpht.com/_x__N4GxTtCE/Sr...M/P1020245.JPG

 
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Old 11-05-2009, 12:49 PM   #10

They probably use darker sugar.


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