Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian Strong Ale > All-Grain - Drunken Monk Tripel

Reply
 
Thread Tools
Old 11-12-2009, 12:40 AM   #1
jjp36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Philadelphia
Posts: 409
Liked 6 Times on 6 Posts
Likes Given: 4

Default All-Grain - Drunken Monk Tripel

Recipe Type: All Grain
Yeast: Wyeast 3787
Yeast Starter: Yes
Additional Yeast or Yeast Starter: .5 gallon
Batch Size (Gallons): 6
Original Gravity: 1.085
Final Gravity: 1.007
IBU: 24.3
Boiling Time (Minutes): 90
Color: 4.7
Primary Fermentation (# of Days & Temp): 14 days
Additional Fermentation: (none)
Secondary Fermentation (# of Days & Temp): 6 weeks
Tasting Notes: (see below)

Ingredients:
------------
Amount Item
15 lbs Pilsner (2 Row) Bel (2.0 SRM)
1.00 oz Styrian Goldings [7.00 %] (90 min)
1.00 oz Saaz [3.80 %] (15 min)
1.00 oz Saaz [3.20 %] (5 min)
1.00 oz Coriander Seed (Boil 5.0 min)
2 lbs Homemade Amber candi syrup (directions here)
1 Pkgs Trappist High Gravity (Wyeast Labs #3787)


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 15.00 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 18.75 qt of water at 162.9 F 148.0 F

Bottled conditioned at 3 volumes of CO2. Added an additional pack of T-58 dry yeast at bottling time to ensure carbonation.


This beer placed 2nd at the HOPS BOPS homebrew competition in Philadelphia

Below are the judges feedback:

Aroma:
1. Peppery, clove aroma with maltiness. Slight Banana appropriate to style
2. Clove-like, some phenols, no hop

Appearance:
1. Golden, Brilliantly clear. Big, Big off white head that lingers
2. Gold, good clarity. Big Head

Flavor:
1. Balance forward toward malt. Beer with spicy notes; slight citrus(orange) flavor with alcohol detectable.
2. Spicy and fruity up front with lingering bitterness and some alcohol in the finish

Mouthfeel:
1. Full Body, High Carbonation. Some warmth, medium creaminess.
2. Medium Body, good Carb

Overall:
1.Big, Spicy, Fruity example of the Style
2.Alcohol big in finish but otherwise very good.



This beer is still only about 4 months old. I plan on stashing the rest of the bottles for a couple more months and entering it again later on. Hopefully by then the alcohol hotness will mellow out and the score will improve a little bit. It ended up scoring an average of 38 between the 2 judges.

Last edited by jjp36; 12-09-2009 at 07:07 PM.
jjp36 is offline  
 
Reply With Quote
Old 11-18-2009, 06:07 PM   #2
syd138
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Chicago, IL
Posts: 527
Liked 4 Times on 4 Posts

Default


interesting using the coriander.. dont see that a lot with tripels
syd138 is offline  
 
Reply With Quote
Old 11-30-2009, 08:42 PM   #3
jjp36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Philadelphia
Posts: 409
Liked 6 Times on 6 Posts
Likes Given: 4

Default


The coriander gives it a slight citrus hint in the background. I like that addition a lot.

After reading Brew like a Monk, a lot of the Belgian abbeys and monasteries spice the beers they brew for the monks (and a few some of their regular beers as well) with a little coriander. I figured I'd give it a try.
jjp36 is offline  
 
Reply With Quote
Old 01-09-2010, 05:14 PM   #4
jjp36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Philadelphia
Posts: 409
Liked 6 Times on 6 Posts
Likes Given: 4

Default


since pictures are worth a thousand words:

jjp36 is offline  
 
Reply With Quote
Old 09-03-2010, 07:19 PM   #5
kkocher13
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: PA
Posts: 143
Default


Have you tried any of this since. I'm curious what it tastes like now.
kkocher13 is online now  
 
Reply With Quote
Old 09-07-2010, 08:27 PM   #6
jjp36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Philadelphia
Posts: 409
Liked 6 Times on 6 Posts
Likes Given: 4

Default


Actually I haven't had one in a little while. I'll pop one open sometime this week and let you know.
jjp36 is offline  
 
Reply With Quote
Old 09-20-2010, 04:47 PM   #7
jjp36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Philadelphia
Posts: 409
Liked 6 Times on 6 Posts
Likes Given: 4

Default


Finally got around to having another one of these. I can't say the flavor has changed all that much. The alcohol hotness has definitely mellowed out a lot, which was the only real complaint the judges had originally. And I'm picking up a little vanilla in the background too now which i don't remember originally. Definitely still a great beer though. Still has the nice subtle banana/citrus/apple that i remember.

There's a local contest coming up which is where this beer placed last time. I'm going to enter it again and see if the score improves any with age.
jjp36 is offline  
 
Reply With Quote
Old 08-23-2011, 07:41 AM   #8
Akavango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Cork
Posts: 433
Liked 16 Times on 12 Posts
Likes Given: 9

Default


I'll put this on my list to brew in a couple of weeks. What temp were you fermenting at?. How long did you keep it in the bottle before drinking it?
Thanks
__________________
4429L brewed since August 2011.
Akavango is offline  
 
Reply With Quote
Old 08-29-2011, 03:08 PM   #9
jjp36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Philadelphia
Posts: 409
Liked 6 Times on 6 Posts
Likes Given: 4

Default


I started fermentation off around 68, and i just let it rise to whatever temp the yeast took it to. I kept it in a water bath so i think the temp peaked somewhere around 78ish.

It won the award 4 months from the date it was brewed. I didn't start really hitting it hard until probably the 6-8 month mark. I still have about a half case left that i pop open one every now and then and they're still really tasty and getting better.
jjp36 is offline  
 
Reply With Quote
Old 08-30-2011, 06:21 AM   #10
Akavango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Cork
Posts: 433
Liked 16 Times on 12 Posts
Likes Given: 9

Default


Thanks this is on my short list.
__________________
4429L brewed since August 2011.
Akavango is offline  
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Saison du Monk Saccharomyces Belgian and French Ale 6 06-24-2010 02:12 AM
brew like a monk PUD General Chit Chat 10 07-26-2008 05:49 PM
Yo, Yo, Drunken Monk Brewing is in the house!!! Drunken Monk Introductions 2 09-16-2007 12:20 AM
I'm off to the Stumbling Monk... Brewtopia Washington HomeBrew Forum 5 02-09-2007 11:08 AM
All-Grain - Monk-Y-Shines Bernie Brewer Belgian Strong Ale 0 02-03-2007 07:10 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS