Dubbel Trouble, Trippin' on the Tripel, and Quadrupel Threat - Home Brew Forums

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Old 03-20-2012, 01:36 AM   #1


So I got on a Belgian kick and decided to brew a dubbel, tripel, and a quadrupel over three days (yup, in a row). All use Pilsner malt as the base and candi syrup. They are currently still fermenting (been doing so for a bit over two weeks). I've been checking these brews almost every day and am very excited to see how they will be in a few months. Here are the recipes:

Code:
Dubbel Trouble
--------------
Batch Size: 5.5 gal
OG: 1.068
FG: 1.014 (expected to go down to 1.012)
IBUs: 19.1
SRM: 16
Brewhouse Efficiency: 70%
Boil Time: 90 min

Grains:
Pilsner (2-Row) Germany: 12.50#
Munich Malt 10L, 1.00#
Belgian aromatic malt, 0.25#
Belgian Special B, 0.25#
Belgian candi syrup d-90, 1.00#
Belgian biscuit, 0.25#

Hops:
Tettnanger (GR), 1.25 oz @60 min (3.9%)
Tettnanger (GR), 1.00 oz @30 min (3.9%)

Yeast:
White Labs WLP530 (Abbey Ale)
1750 ml starter, decanted

Mash schedule:
146F for 60 min, raise to 156F for 30 min, mashout at 168F for 10 min

Fermentation schedule:
14 days (or until done) @65F (let self rise to 75-78F)
28 days @65F
3 days @35F (cold crash)
Code:
Trippin' on the Tripel
--------------------
Batch Size: 5.5 gal
OG: 1.081
FG: 1.012 (expected to go down to 1.010)
IBUs: 29.3
SRM: 6.6
Brewhouse Efficiency: 70%
Boil Time: 90 min

Grains:
Pilsner (2-Row) Germany: 14.00#
Munich Malt 10L, 1.125#
Belgian aromatic malt, 0.25#
Belgian candi syrup d-1, 2.00#

Hops:
Tettnanger (GR), 2.00 oz @60 min (3.9%)
Tettnanger (GR), 1.50 oz @30 min (3.9%)

Yeast:
White Labs WLP500 (Trappist Ale)
2500 ml starter, decanted

Mash schedule:
146F for 60 min, raise to 156F for 30 min, mashout at 168F for 10 min

Fermentation schedule:
14 days (or until done) @65F (let self rise to 75-78F)
28 days @65F
3 days @35F (cold crash)
Code:
Quadrupel Threat
----------------
Batch Size: 5.5 gal
OG: 1.092
FG: 1.019 (expected to go down to 1.015)
IBUs: 27
SRM: 31.1
Brewhouse Efficiency: 70%
Boil Time: 90 min

Grains:
Pilsner (2-Row) Germany: 15.00#
Munich Malt 10L, 1.00#
Belgian aromatic malt, 0.25#
Belgian Special B, 0.25#
Belgian candi syrup d-90, 2.00#
Belgian candi syrup d-180, 1.00#

Hops:
Tettnanger (GR), 1.75 oz @60 min (3.9%)
Tettnanger (GR), 1.50 oz @30 min (3.9%)

Yeast:
White Labs WLP575 (Belgian Style Ale Yeast Blend)
3250 ml starter, decanted

Mash schedule:
146F for 60 min, raise to 156F for 30 min, mashout at 168F for 10 min

Fermentation schedule:
14 days (or until done) @65F (let self rise to 75-78F)
28 days @65F
3 days @35F (cold crash)

 
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Old 03-20-2012, 02:08 AM   #2
944play
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May I ask what prompted the choice and assignment of strains?

Rhetorically speaking, I sure like a lot more IBUs in a Tripel.
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Old 03-20-2012, 02:13 AM   #3
beergolf
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Looks good.

I love my Belgians and always have one or two fermenting. Keep us posted on how they turn out, but of course save some to age.

My supply of aging Belgins is getting pretty big but I am always amazed when I open one up after aging it for a while. mmmmmmmmmm.

 
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Old 03-20-2012, 12:17 PM   #4

Quote:
Originally Posted by 944play View Post
May I ask what prompted the choice and assignment of strains?

Rhetorically speaking, I sure like a lot more IBUs in a Tripel.
After taking a look at other recipes, I heard great things about each yeast. Actually, I brewed a tripel last year with the WLP500 and liked it. It just didn't go down as far as I wanted (only got to 1.022 from 1.078 OG), so it was slightly sweet. But in the end, I wanted to try each out to see what they end up fermenting. I suppose I will try an alternate configuration next time I brew these.

And in your tripels, how many IBUs? Above 40?

 
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Old 03-20-2012, 12:19 PM   #5

Quote:
Originally Posted by beergolf View Post
Looks good.

I love my Belgians and always have one or two fermenting. Keep us posted on how they turn out, but of course save some to age.

My supply of aging Belgins is getting pretty big but I am always amazed when I open one up after aging it for a while. mmmmmmmmmm.
I plan to let them age as much as I can. I will save some bottles and hide them in a back closet or something. I want to see what these are like in several years (especially the darker Belgians). I also thought about brewing a sour beer in the future and blending it with the dubbel or quad just enough. We'll see...

 
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Old 03-20-2012, 12:53 PM   #6
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Quote:
And in your tripels, how many IBUs?
Instead of just looking at the number of IBU's , a better indicator is the BU:GU ratio. For tripels it is about .37 as recommended in Brew Like a Monk or use this site http://madalchemist.com/chart_bitterness_ratio.html to get the recommended BU:GU ratio. You are pretty close to the recommended ratio for a tripel.

 
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Old 03-20-2012, 01:31 PM   #7
Jayhem
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Nice.

My brother in law and I brewed our first Tripel recipe this weekend...I think he got a little carried away because it came out at 1.092 OG in 5.3 gal. Thing is approaching a barley wine.
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Old 03-20-2012, 02:10 PM   #8
944play
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Quote:
Originally Posted by jgourd View Post
And in your tripels, how many IBUs? Above 40?
My last batch was 63 by Rager and that was about right for my taste. I may be unusual in my preference for a fresher, hoppier Tripel though. My commercial prototype is De Ryck Arend Tripel. Whole Foods carries it.
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Old 03-20-2012, 02:22 PM   #9
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Quote:
My last batch was 63 by Rager
Rager always seem to come in higher than Tinseth. I went and changed the setting in my software to Rager for a recipe and the IBU's jumped from 30 to 41. Big difference.

I still recommend getting close to the recommended BU:GU ratio ( I use Tinseth) and then deciding if you like it that way or need to change the ratio to fit YOUR taste. That way you have a baseline to work off. That way you can make informed decisions of how you like your beers to taste.

Just like in cooking, everyone has different tastes. Someone may like XXX spice and use a lot of it and someone else will find that way too much for their taste.

That is the beauty of Home brew, you can make beer you like.

 
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Old 03-20-2012, 09:16 PM   #10
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OP, you did what I'm planning on doing next week. I already have a Tripel in secondary right now, but I figure having too many Belgians aging is a good problem to have. My recipes are coming straight out of Brew Like a Monk, and I'm also throwing in a Golden Strong Ale, Saison, and Witbier onto the agenda as well.

Try hiding some extremely well. My friend and I just opened up a 4 year old bottle of Boulevard's Long Strange Tripel last weekend and it was phenomenal.

 
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