I brewed a Belgian Tripel this past Wednesday and I decided to leave the sugar addition out of the boil and add it during fermentation. Here is the recipe:
Style: Belgian Tripel
TYPE: All Grain
Boil Size: 14.48 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.082 SG
Estimated Color: 4.0 SRM
Estimated IBU: 36.7 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 86.2 %
Boil Time: 90 Minutes
Amt Name Type # %/IBU
21 lbs 11.5 oz Pilsen (Dingemans) (1.6 SRM) Grain 1 77.3 %
13.7 oz Acidulated (Weyermann) (1.8 SRM) Grain 2 3.0 %
8.6 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 3 1.9 %
84.50 g Saaz [5.80 %] - Boil 60.0 min Hop 4 35.3 IBUs
15.87 g Saaz [5.80 %] - Boil 10.0 min Hop 5 1.3 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml Yeast 6 -
5 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 17.8 %
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 28 lbs 1.7 oz
Name Description Step Temperature Step Time
Mash In Add 30.83 qt of water at 162.3 F 149.0 F 75 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.78gal, 4.78gal) of 168.0 F water
Like I said this was brewed Wednesday, and I split the 10 gallon batch into two fermenters, one I inoculated with WLP 530, and the other with WLP 550. Since I had foregone the sugar addition, the gravity was about 1.062 into the fermenters, and I pitched a 3L decanted starter into each fermenter. I pitched around 64°F, and placed the fermenters into the fermentation chamber at 65°F at about 3:00pm.
About 24 hours after noticeable fermentation started (Thursday night around 11:00 pm) I bumped the temperature up to 70°F, and allowed the temperature to free rise to the new set temp.
There is still a decent kreausen, but fermentation has definitely slowed so I am thinking it is time to add the sugar. Last night I made some light Belgian Candi Syrup following the recipe found HERE
The questions or advice I am seeking are:
1. do I drop the temperature back down to reduce fusel alcohol production?
2. What is the best way of mixing the sugar with the wort/beer (they are in 6 gallon PET carboys)? I have a degassing wand that I used to use for aeration, I figured I could attach it to my drill and stir the beer slowly until all the syrup was mixed in.
3. Any other suggestions would be greatly appreciated.
Thanks in advance.