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Old 09-19-2012, 03:49 AM   #1
jefro
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May 2012
Redwood Country, California
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This is a batch of (mostly) leftovers, so bear with me

name: either Trippel Brown or Trippel Bypass

batch size: 5.0gal

5lb light DME
4lb amber DME
1lb carapils
1.5lb amber candi syrup

2oz Kent Goldings, 60m
2oz Kent Goldings, 30m

2xWLP500

math results from BeerSmith:
OG: 1.086
est FG: 1.014
IBU: 19.5
SRM: 18.6 (yes, darker than most trippels)
ABV: 9.6%

I have never brewed a Trippel before. Any advice? If this looks good, my shopping list is just hops, candi, carapils, and yeast.

thanks

 
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Old 09-19-2012, 02:32 PM   #2
kblankenship11
 
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Jun 2012
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1.086 yikes!! I see that you are pitching two yeast vials which is a must. One would definitely not do it without a big starter. To hit that FG make sure you aerate the crap out of it before pitching and keep the temp where it needs to be. Everything else looks good.

 
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Old 09-19-2012, 09:45 PM   #3
jefro
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May 2012
Redwood Country, California
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Thanks kblankenship11. Temp will indeed be an issue, as I live on the coast and it has been in the 50s here for the last few days. Current plan is to place fermentation vessel in a large tub full of water and use an aquarium heater.

 
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Old 09-21-2012, 05:21 PM   #4
dcp27
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Jan 2010
Medford, MA
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that won't taste like a tripel (too much crystal), maybe a belgian dark strong. if you want a tripel, just use light extract & sucrose. ditch the carapils either way, its already in the extract & unnecessary

 
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Old 09-21-2012, 05:46 PM   #5
hogwash
 
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You'd want to use pilsen extract for a tripel. I'd drop the candi syrup, sub in a bunch of "c" hops and go for a big IPA/amber. Or keep the grain bill the same, up the ibus, & call it a dark belgian ipa. Or jus friggin' brew it as is and see what happens!

But yeah, pitch LOTS of yeast and aerate/oxygenate the heck out of it.

 
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Old 09-21-2012, 11:57 PM   #6
jefro
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May 2012
Redwood Country, California
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Thanks all - will ditch the carapils, though I'm still hoping to use the rest of the amber DME in my cabinet. I don't think I have ever tasted a Belgian Dark Strong, but it does sound quite interesting.

Dark Belgian IPA.. for some reason I have a feeling a strong hop profile would not work well with Trappist yeast. Anyone tried this?

 
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Old 09-22-2012, 01:18 AM   #7
ChessRockwell
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Jan 2012
Canton, ME
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Quote:
Originally Posted by jefro View Post
I have a feeling a strong hop profile would not work well with Trappist yeast. Anyone tried this?
A lot of commercial breweries have, just look up "Belgian IPA".

I don't think it works well at all, I think they clash, and I've tried 4 or 5 different commercial examples, but a lot of people seem to like them.
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Old 09-22-2012, 02:36 PM   #8
dcp27
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belgian IPAs can work with some belgian yeast, but i wouldnt with 500, its too fruity

you've never had a quad?

 
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Old 09-22-2012, 09:04 PM   #9
McGarnigle
 
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You can make a brown Tripel. Tripels don't have to be pale (see link below). Belgians aren't style nazis, and don't let BJCP push you around.

http://beeradvocate.com/beer/profile/3314/8971

 
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Old 09-23-2012, 01:40 PM   #10
tbrown4
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Feb 2012
Baltimore, MD
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Quote:
Originally Posted by dcp27 View Post
that won't taste like a tripel (too much crystal), maybe a belgian dark strong. if you want a tripel, just use light extract & sucrose. ditch the carapils either way, its already in the extract & unnecessary
Just trolling through this morning. Somewhat new to this hobby. Got seven batches done....5 original recipes....and I've had the question for a while. I was under the impression that dextrine carapils was a must for a lot of brews...but you are saying that its already in DME?

 
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