Belgian Tripel Victor's Prize Belgian Triple / IIPA - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Belgian Tripel Victor's Prize Belgian Triple / IIPA

Reply
 
Thread Tools
Old 05-02-2013, 09:55 PM   #1
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,107
Liked 6818 Times on 4030 Posts


Recipe Type: All Grain   
Yeast: Wyeast 3711   
Yeast Starter: yes   
Batch Size (Gallons): 11   
Original Gravity: 1.082   
Final Gravity: 1.005   
IBU: 62   
Boiling Time (Minutes): 60   
Color: 3.6   
Primary Fermentation (# of Days & Temp): 21   
Tasting Notes: Hot for a while, but after a few months it smoothed out and was sublime   

It's a Houblon Chouffe Belgian IPA clone. Maybe not much of a clone, but good. It has the hops to put it in Belgian Specialty, but it drinks somewhere between a triple and golden strong.




Style: Belgian Specialty Ale

--- GRAINS -----------------------------------------------
24 lbs 2 Row - Malteurop (1.7 SRM) Grain 1 88.9 %


--- MASH ---
Name Description Step Temperat Step Time
Saccrification - Add 21.60 qt of water at 161.2 F 144.0 F 20 min
Saccrification - Add 19.20 qt of water at 170.6 F 155.0 F 60 min

--- SPARGE PROCESS ---

--- BOIL PROCESS ---
Est Pre_Boil Gravity: 1.069 SG Est OG: 1.082 SG
Amt Name Type # %/IBU
3 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 2 11.1 %
70.87 g Magnum [14.00 %] - Boil 60.0 min Hop 3 48.5 IBUs
14.17 g Magnum [14.00 %] - Boil 30.0 min Hop 4 7.5 IBUs
70.87 g Amarillo Gold [8.50 %] - Boil 5.0 min Hop 5 5.9 IBUs
50g Amarillo Gold [8.50 %] - Dryhop

--- FERMENTATION ---

I'd recommend fermenting this below 70 for the first week, then bring to room temp.
Give the Wyeast 3711 at least 3 weeks to finish.


--- NOTES ---
I'd use pilsner malt if I made this again. Not sure why I brewed this with 2-row.
__________________
- Andrew

DarthCitra Likes This 
Reply With Quote
Old 02-10-2015, 05:17 AM   #2
Hanso
Recipes 
 
Dec 2011
Madison, WI
Posts: 280
Liked 21 Times on 18 Posts


Any concerns leaving it in primary for a few months at that ABV and low attenuation? I'd prefer to primary only, and dry hop in the keg or just before kegging in primary. Also, how many days was the dry hop?
__________________
Hanso's Simple Sour Cider

 
Reply With Quote
Old 02-10-2015, 01:05 PM   #3
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,107
Liked 6818 Times on 4030 Posts


Quote:
Originally Posted by Hanso View Post
Any concerns leaving it in primary for a few months at that ABV and low attenuation? I'd prefer to primary only, and dry hop in the keg or just before kegging in primary. Also, how many days was the dry hop?
No. In fact you probably should. It's a fairly high-alcohol beer. You want it to finish dry, and you want it on the yeast for a long time to clean up the some unsavory intermediate products of fermentation that will be created.

When I made this, it tasted "hot" at first, but got a LOT better after a couple of months. I think it took that time for the yeast to finish converting fusels that were created. That's my guess, anyway.
__________________
- Andrew

 
Reply With Quote
Old 02-10-2015, 01:11 PM   #4
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,107
Liked 6818 Times on 4030 Posts


I wouldn't dryhop in the keg. It's not an american IPA. It's not meant to be really hoppy. At least that's not what I was shooting for. I was dryhopping just to take the sweetness out of the aroma and to increase the perceived dryness of the beer.

Dryhopping might be great, too. Go for it and let me know how that turned out.

Coincidentally, I just sent this recipe to my brother in California. He was brewing Sunday. I don't know if he made it or not.
__________________
- Andrew

 
Reply With Quote
Old 02-10-2015, 06:41 PM   #5
Hanso
Recipes 
 
Dec 2011
Madison, WI
Posts: 280
Liked 21 Times on 18 Posts


Ok thanks I've added this to my long list, hope to brew it this year maybe late summer so it's ready in time for winter.

How much time did you dry hop for though? It's not clear in the recipe.
__________________
Hanso's Simple Sour Cider

 
Reply With Quote
Old 02-10-2015, 07:27 PM   #6
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,107
Liked 6818 Times on 4030 Posts


Quote:
Originally Posted by Hanso View Post
Ok thanks I've added this to my long list, hope to brew it this year maybe late summer so it's ready in time for winter.

How much time did you dry hop for though? It's not clear in the recipe.
My notes say 10 days, but that was because the gravity kept dropping after I dryhopped, so I had to wait. I wouldn't leave it in there longer than 4 or 5 days.
__________________
- Andrew

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Triple vs Belgian Wheat elgee General Beer Discussion 3 09-30-2013 09:40 PM
Question about beer styles, Belgian Wheat vs Belgian Ale/Double/Triple etc Snoogles Beginners Beer Brewing Forum 4 02-10-2012 07:36 PM
Looking to Make a Hybrid IIPA and Triple, Bad Idea? eljefe General Techniques 8 06-29-2011 09:38 PM
I need help with my Belgian triple bradneal All Grain & Partial Mash Brewing 6 02-13-2011 01:53 AM
Belgian Triple Help Hopper31 Recipes/Ingredients 16 10-03-2007 05:22 PM


Forum Jump