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Old 03-18-2010, 02:41 PM   #1
Feb 2010
Posts: 27

Next batch will probably be a double or triple, so I'm looking to get some good ideas and would love to see some recipies that people have had good success with in the past.

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Old 03-18-2010, 08:30 PM   #2
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts

Get a copy of the book "Brewing Classic Styles" Awesome book! It has an award wining recipe for every style of beer. I've done both the triple and dubbel recipes out of this book. The dubble is top notch. I'm still waiting to taste the trippel

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Old 03-18-2010, 08:38 PM   #3
ChshreCat's Avatar
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 545 Times on 437 Posts

Click on "recipes" at the top and you'll find a plethora of good, tested recipes in all styles.
"Science + beer = good!"
-Adam Savage

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Old 04-03-2010, 05:40 AM   #4
Jan 2010
Gresham, Oregon
Posts: 549
Liked 18 Times on 11 Posts


I now have a Belgian Triple in my secondary vessel. Waiting to bottle in a week an a half. Check out:


That is the triple I'm brewing


Planned: Dunkelweizen, Bavarian Hefeweizen
Brewing: Belgian Triple
Bottled: Brown Ale, Holiday Ale, Raspberry Wheat, Espresso Porter

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Old 04-07-2010, 12:58 PM   #5
Apr 2009
Posts: 26

My second batch of Midwest Triple is in primary right now. First time turned out great.

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Old 04-07-2010, 03:57 PM   #6
Dec 2009
Posts: 1,956
Liked 111 Times on 82 Posts

A Tripel is a very simple beer, it goes something like this:
9lbs of Extra Light DME
2lbs of Sugar
a few OZ of Saaz Hops maybe 15-25 IBUs

Dubbels aren't too bad either:
6lbs of Extra Light DME
2lbs of DARK Candi Sugar (this is where you get your color)
0.5lbs of Caramunich Malt (steeped)
0.5lbs of Special B Malt (steeped)
a few OZ of Saaz Hops maybe 15-25 IBUs

For either you need to use a high attenuating Belgian style yeast to get it to finish nice and dry.

Anyone feel free to correct these, I am working off the top of my head here.

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Old 04-11-2010, 06:04 PM   #7
Mar 2010
bloomsburg, pa
Posts: 11

I too brewed a tripel extract about 3 mns ago as my very first brew.
After about a month of tasting one here and there and worrying about some strong flavours I tasted it yesterday in a proper glass....a wonderful symphony for my mouth. Only complaint is lack of head and lower carbonation than I would like.

And what do you know, right on time as it did say to mature them for at least 3 mns (3-6mns, some say longer of course).

Used this recipe from byo.com
Made my own candi sugar which was relatively easy.
Used safbrew 33 yeast. Added orange peel.

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Old 04-18-2010, 12:05 AM   #8
Mar 2008
Posts: 28

The last 'Triple' I made (I use that term loosely), which received a boatload of compliments, was this:
3.3lbs Muntons liquid extra light malt
1.6kg John Bull Amber liquid malt extract
1.6kg John Bull Wheat Syrup liquid malt extract
1lbs 40L Briess Crystal Malt
1lbs 20L Briess Crystal Malt
1lbs Briess Dextrine Malt
2oz Sterling pellet hops 6.0%AA
1oz Simcoe pellet hops 11.9%AA
1 vial Abbey Ale Yeast WLP530

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Old 04-18-2010, 01:23 PM   #9
Jan 2010
Joliet, IL
Posts: 1,066
Liked 9 Times on 9 Posts

Just bottled the NB Belgian Dubbel kit yesterday. Tasted awesome, although it was flat, obviously. I think it tasted just like Allagash's Dubbel.

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Old 05-11-2010, 06:53 PM   #10
Jan 2010
Joliet, IL
Posts: 1,066
Liked 9 Times on 9 Posts

My dubble just got done conditioning. Tasted awesome.

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