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Old 10-05-2007, 03:27 AM   #1
Ó Flannagáin
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Well, I don't feel like spending 10 or 15 bucks on belgian candi sugar so I'm trying to make this beer without any sugar additions. I'm worried the FG is going to be real high, but I"m gonna mash low to try and get around that. Here's my first attack at a recipe. I barely hit the style OG min 1.075 and the SRM max 6.0. Any comments greatly appreciated. Got my starter going tonight, hopefully brewing on Sat or Sun.

Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.075 SG
Estimated Color: 6.0 SRM
Estimated IBU: 34.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 86.67 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.67 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.67 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 1.67 %
0.25 lb Munich Malt - 10L (10.0 SRM) Grain 1.67 %
0.25 lb Wheat Malt, Ger (2.0 SRM) Grain 1.67 %
1.00 oz Styrian Goldings [5.40 %] (75 min) Hops 15.5 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 13.2 IBU
0.50 oz Styrian Goldings [5.40 %] (20 min) Hops 4.5 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.3 IBU
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 15.00 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 18.75 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 12.00 qt of water at 200.2 F 168.0 F



 
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Old 10-05-2007, 03:38 AM   #2
Vermicous
 
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Why not use cane sugar? I used it for 15% of my fermentables in my last triple recipe, no off flavours yet. Or you can get fancy and use turbinado, probably will run you $1.25 a lb.


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Old 10-05-2007, 03:40 AM   #3
the_Roqk
 
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Why not make your own candi sugar. I made some from Turbinado sugar. You can make it from regular table sugar also. You add ascorbic acid or cream of tartar to the sugar and water which inverts the sugar.


.....Invert Sugar is Table Sugar (Sucrose) that has been split into its components, Glucose and Fructose. With the use of Invert Sugar in wine and beermaking, the glucose is made immediately available for the yeast to use thus allowing the fermentation process to begin more quickly than if you use Table Sugar. With Table Sugar (Sucrose) the yeast will first have to split the Sucrose into Glucose and Fructose before it can use the Glucose in the fermentation process.....

Here's a link: http://www.franklinbrew.org/brewinfo/candi_sugar.html


 
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Old 10-05-2007, 03:43 AM   #4
Ó Flannagáin
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OK, first, cane sugar scares me. You are one of the few that have said good things about it. Turbinado.. I've used, I like it, but it's too dark for this beer, will up my SRM too much.

Now I like the idea of making my own, is absorbic acid hard to get my hands on?

 
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Old 10-05-2007, 03:46 AM   #5
the_Roqk
 
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Either Vitamin C or cream of tartar will work. Just try and find some Vitamin C that doesn't have all of the other junk in it. I've read that half a lemon will work too. Cream of tartar can be found at the grocery store in the spice aisle.

 
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Old 10-05-2007, 03:47 AM   #6
Iordz
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Don't waste your money on candi sugar, it's not even an authentic Belgian ingredient. Many commercial breweries and home brewers use corn sugar. Turbonado, panela is good sugar. The recipe seems good, if anything a little too complicated. Aim for very high attenuation, around 80-85% if you want to be authentic. Fermentation is the most important step in Abby ales. Brewers will pitch the yeast at a cool temp, around 60F and let it rise naturally during fermentation, to about 75F. This will give the beer a strong ester profile, along with the desired high level of attenuation. I would not use Carapils, it defeats the purpose of a triple, which is known for being a high alcohol beer that is fairly dry and not cloying.

 
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Old 10-05-2007, 03:49 AM   #7
Ó Flannagáin
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Quote:
Originally Posted by Iordz
Don't waste your money on candi sugar, it's not even an authentic Belgian ingredient. Many commercial breweries and home brewers use corn sugar. The recipe seems good, if anything a little too complicated. Aim for very high attenuation, around 80-85% if you want to be authentic. Fermentation is the most important step in Abby ales. Brewers will pitch the yeast at a cool temp, around 60F and let it rise naturally during fermentation, to about 75F. This will give the beer a strong ester profile, along with the desired high level of attenuation. I would not use Carapils, it defeats the purpose of a triple, which is known for being a high alcohol beer that is fairly dry and not cloying.
I thought I might have gone overboard with the carapils, but I did read that tripels commonly use dextrine/carapils malt. It was such low SRM I upped it to a pound, but I'll probably back off if I can get some sugar involved.

 
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Old 10-05-2007, 04:47 AM   #8
Iordz
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Carapils is really not that common and sugar is very common in triples, but you definitely don't have to be confined by the style. Have fun and experiment!

 
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Old 10-05-2007, 09:48 AM   #9
Ó Flannagáin
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Quote:
Originally Posted by Iordz
Carapils is really not that common and sugar is very common in triples, but you definitely don't have to be confined by the style. Have fun and experiment!
Good call, I'm gonna try to invert my own sugar tonight.

 
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Old 10-05-2007, 10:10 AM   #10
delboy
 
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I have a tripel planned next, im looking at something much simpler.

A pile of lager/pils malt
A few 100 gs of aromatic malt
About 15 % cane sugar
Stryrian goldings all the way

OG of about 1090, thats it.

Im going to let the yeast do its thing and give me the interesting flavours.

If you hate the idea of using cane sugar, have you thought about using golden syrup, its simply inverted sugar without the hassle of making it.




 
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