Belgium triple ale recipe
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MuddyMo
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beergolf
Well-Known Member
A very simple Tripel recipe that is classic is this.
80% Pilsener
20% sugar
Hop to a BU:GU ratio of .37 using noble hops like Saaz or Styrian Goldings.
Yeast of your choice. I like 3787 or 1214.
Very simple and tasty.
80% Pilsener
20% sugar
Hop to a BU:GU ratio of .37 using noble hops like Saaz or Styrian Goldings.
Yeast of your choice. I like 3787 or 1214.
Very simple and tasty.
slarkin712
Well-Known Member
This will give you great results. I like to add 1 lb munich for a 5 gal batch to give it a little malt complexity. Fermentation temperature control is the key to making a good tripel. Pitch yeast at 64-68 and slowly ramp up to 72-76. The higher temps at the end will help the yeast finish and get a lower FG. Also, mash at a lower temp to get a lower FG, 146-150F. After it's finished let it age for a couple of months and you'll have a nice tripel.
beergolf
Well-Known Member
Yes, I sometimes add a little Munich also, but the basic rexipe is very good.
I also like to pitch low and slowly get the temp up. Also give it plenty of time to fiish. Belgian yeasts can take a long time to get the last few ponts of attenuation.
I would start with the basic pils/sugar recipe for your first, and then adjust from there. I like WLP500, but there are other good ones to use.
Yes. Pils malt, 10-25% table sugar, and no other grains. OG 1.075-1.085, Saaz hops at 60' and 20'-40' (not much of them in the later addition), BU:GU .25-.45, Wyeast 3787, ferment warm (75F or more) for a week and then cold crash (as cold as you can get the beer without it freezing) for two weeks, then pitch more 3787 and bottle.
slarkin712
Well-Known Member
I'd say that pitching at 75F is a little high. You may get quite a bit of fusel alcohols and the beer will not be as smooth. When you pitch at 75 how does it taste?
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