Another tripel recipe - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Another tripel recipe

Reply
 
Thread Tools
Old 05-14-2012, 08:47 PM   #1
daksin
HBT_SUPPORTER.png
 
daksin's Avatar
Recipes 
 
Aug 2011
San Diego, CA
Posts: 4,617
Liked 357 Times on 311 Posts



Hey Guys-

Y'all have been super helpful on past recipes, and so I figured I'd toss up my current ideas for a tripel and see what kind of feedback you have. Have at it!

Efficiency: 80% (on my equipment)

9lbs belgian pilsener
8oz flaked wheat (for head)
6oz belgian aromatic
4oz acid malt (to help with color- I have very hard water)
3lbs table sugar (boil)

2oz tettnang 60 min (adj. to ~35 IBU)
1oz saaz 10 min

90 min mash @ 148F
90 min boil (7gal down to 5.5 gal)

OG: ~1.083
FG: hopefully very low

I wanted to get some vienna into the grist, but I couldn't get the percentages to work out without cutting back more on the pils, which I didn't want to do. Good pils malt IMO should be the star here. I think for this attempt we'll go with simpler-is-better and use the above grist unless someone else here thinks it should be changed.

Also, as I am adding O2 directly to the wort, do you think this beer would benefit from a second addition of O2 around the 12-18hr mark like a really big beer would? I'm sure I'll come up with some more questions, but that's for later in the thread.

Cheers!
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
Reply With Quote
Old 05-14-2012, 09:33 PM   #2
DJG42
 
DJG42's Avatar
Recipes 
 
Oct 2009
Round Rock, Texas
Posts: 44
Liked 4 Times on 4 Posts


looks good. Will you invert the table sugar first? You can just throw it in the boil, but if your wort is not acidic enough, the sucrose might not break down enough into fructose and sucrose. I used Belgian candy for my last tripel to avoid the whole concern.

What yeast strain are you going to use? what fermentation schedule?

 
Reply With Quote
Old 05-14-2012, 09:53 PM   #3
TyTanium
Recipes 
 
Nov 2011
Posts: 3,952
Liked 556 Times on 391 Posts


Quote:
Originally Posted by DJG42 View Post
What yeast strain are you going to use? what fermentation schedule?
+1 The most important question. Recipe looks great.

I wouldn't add more O2...IME the yeast will be well on it's way after 12-18 hours and you want the yeast character to shine.

 
Reply With Quote
Old 05-14-2012, 10:06 PM   #4
daksin
HBT_SUPPORTER.png
 
daksin's Avatar
Recipes 
 
Aug 2011
San Diego, CA
Posts: 4,617
Liked 357 Times on 311 Posts


I'm thinking WLP500 for this one. It wasn't posted because I'm not dead set on one over another. Personally I'm not a big 530 fan, I like more fruit in my belgians. Fermentation schedule flexible. Long primary, long secondary, and then into bottles for conditioning.
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
Reply With Quote
Old 05-15-2012, 03:50 AM   #5
daksin
HBT_SUPPORTER.png
 
daksin's Avatar
Recipes 
 
Aug 2011
San Diego, CA
Posts: 4,617
Liked 357 Times on 311 Posts


I wasn't planning on inverting the sugar. The yeast can still break it down even if it's not inverted, more easily than malt sugars, and the acid malt should help acidulate the boil anyway.
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
Reply With Quote
Old 05-15-2012, 06:35 PM   #6
daksin
HBT_SUPPORTER.png
 
daksin's Avatar
Recipes 
 
Aug 2011
San Diego, CA
Posts: 4,617
Liked 357 Times on 311 Posts


Just a lunchtime bump- didn't get too much response yesterday. Thanks guys!
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
Reply With Quote
Old 05-15-2012, 09:39 PM   #7
Denny
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jun 2005
Eugene, OR
Posts: 4,871
Liked 682 Times on 490 Posts


Quote:
Originally Posted by DJG42 View Post
looks good. Will you invert the table sugar first? You can just throw it in the boil, but if your wort is not acidic enough, the sucrose might not break down enough into fructose and sucrose. I used Belgian candy for my last tripel to avoid the whole concern.

What yeast strain are you going to use? what fermentation schedule?
Belgian candi sugar is not inverted. Invert sugars are syrups, candi sugar is not. Belgian brewers use table sugar.

I'd leave out the wheat. If you do everything else right it won't be needed. If you screw up the fermentation, wheat won't help. Example: Duvel. Head that most homebrewers would kill for and it's nothing but pils malt and sugar. Same thing for Westmalle tripel.
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - "Homebrew All Stars" now shipping!

 
Reply With Quote
Old 05-15-2012, 11:16 PM   #8
daksin
HBT_SUPPORTER.png
 
daksin's Avatar
Recipes 
 
Aug 2011
San Diego, CA
Posts: 4,617
Liked 357 Times on 311 Posts


Thanks Denny- I've never had a real problem with head retention, my fermentations are well under control, but I've never made a beer with a Duvel-like rocky head so that's why I included it (also a little concerned about my very hard water affecting head). I'll drop it. Do you think a little Vienna would make the beer more interesting? Not trying to clone anyone's beer, but neither am I trying to make anything too out-there. Just a tasty tripel I haven't had before.
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
Reply With Quote
Old 05-16-2012, 12:01 AM   #9
Denny
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jun 2005
Eugene, OR
Posts: 4,871
Liked 682 Times on 490 Posts


I love tripels so much that I'm pretty much a purist. Pils malt and sugar are all I use. Strictly speaking, Vienna would be out of place in a tripel, but it's your beer.
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - "Homebrew All Stars" now shipping!

 
Reply With Quote
Old 05-16-2012, 01:00 AM   #10
beergolf
HBT_SUPPORTER.png
 
beergolf's Avatar
Recipes 
 
Jan 2011
collingswood, nj
Posts: 5,988
Liked 1204 Times on 819 Posts


Quote:
Originally Posted by Denny View Post
I love tripels so much that I'm pretty much a purist. Pils malt and sugar are all I use. Strictly speaking, Vienna would be out of place in a tripel, but it's your beer.
I am in the same camp. 80 % pils, 20% sugar, BU:GU .37. Make a very good Tripel. Ferment at the right temp and give it some age....... YUM.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My tripel recipe khugs21 Recipes/Ingredients 17 04-04-2011 06:50 PM
In search of a tripel recipe rjconway Recipes/Ingredients 2 08-27-2010 09:02 AM
All-Grain Tripel - my first recipe MBM30075 Recipes/Ingredients 9 07-09-2009 02:49 PM
Need IPA Tripel recipe Will b Recipes/Ingredients 10 07-02-2008 07:35 PM
Chimay Tripel Recipe? Benny Blanco Recipes/Ingredients 3 01-21-2008 05:14 AM


Forum Jump