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Old 05-11-2008, 04:01 PM   #1
Coastarine
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Here is the recipe I made for my tripel, its already been brewed but let me know what you think:

5.5 gal batch
3 gal boil

6 oz Belgian Aromatic
6 oz Cara-pils
160 for 20 mins

8 lbs x-light DME
2 lbs clear belgian candi sugar

1 oz Willamette 60 min
1 oz tettnanger 30 min
1 oz tettnanger 15 min
1 oz saaz 1 min

white labs WLP500 Trappist

Starter was 1/2 gal with 1/2 lb x-light DME, gave it 24 hrs, then added the other 1/2 lb bringing the volume up to 2/3 gal, and gave it another 12 hours.

Since we pitched the whole starter and that is included in the 5.5 gallons, I add the pound of DME into my calculations bringing the total to 9 lbs. This gives me an 1.087 OG and 24 IBU.

When we pitched it took 12 hours to see activity in the blow-off. I thought this was really odd. When we made the double IPA we just pitched a smack-pack with no starter and it was off and running. What gives?

I'd like to see this ferment out pretty dry, 1.016 FG or so, but I don't really anticipate it getting there on its own considering the slow start. I've started thinking about what I can do to give it the extra help it might need. It is fermenting at 71 F. Maybe pitch a packet of dry yeast once the white labs is done?
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Old 05-11-2008, 10:41 PM   #2
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I aim even lower in my Belgian beers, between 1.006- 1.010. Next time skip the cara-pils since it just adds body.

With an appropriate pitch of yeast from the beginning, you should not need to add another yeast. Your starter sounds huge. I would only worry about over pitching with the 2/3 gallon starter. Check out the pitching calculator on MrMalty.com.
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Old 05-11-2008, 11:04 PM   #3
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Check out everything on MrMalty.com, great site. As for your beer, I would also say it really needs to be in the .006 - .010 range for FG. That starter should be able to get the job done, but what temp was the starter made at and what temp did you pitch at? This could have a lot to do with your somewhat (not really) slow start.

That being said, the average attenuation of that yeast in 75.5%, which is going to put you around 1.02ish FG, and 10 or so more IBUs wouldn't have hurt either. All in all, you are going to have a very sweet belgian ale.
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Old 05-12-2008, 02:52 AM   #4
Coastarine
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I made the starter at 70 F. I don't think it was really starting slow, I think my blow off system was venting elsewhere. I peeked in the bucket and saw a very healthy krausen in there and when I put things back on and tightened them down I was seeing more than 1 bubble per second. No worries.

I'll definitely check out mrmalty. I have seen the pitching calculator, and came up with a 1 gallon starter for this beer. I've been searching for a good guide to picking specialty grains.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 05-12-2008, 04:14 AM   #5
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The grain list in BeerSmith is pretty good, and most online HBS have a good description of what the grains are like. Check out this thread.
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Old 05-19-2008, 04:24 PM   #6
Coastarine
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Quote:
Originally Posted by ilikestuff View Post
That being said, the average attenuation of that yeast in 75.5%, which is going to put you around 1.02ish FG, and 10 or so more IBUs wouldn't have hurt either. All in all, you are going to have a very sweet belgian ale.
1.020 on the nose after 6 days (friday) and maaaybe 1.019 after 8 days (sunday). I'm gonna give it another week and have another look, but if it doesn't get down below 1.016 I'd like to do something to get it 1.010 or lower. Suggestions?

Also, I'm going to boil a hop tea to add. I know it soudns kinda crazy but I'm gonna try it.75oz saaz 4.4%AA for 60 min in a quart of water. It's a pretty roundabout way to get where I want to go, but live and learn. I already have one tripel that came out too sweet, we'll see how this one works out.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 05-22-2008, 03:34 PM   #7
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Quote:
Originally Posted by Coastarine View Post
1.020 on the nose after 6 days (friday) and maaaybe 1.019 after 8 days (sunday). I'm gonna give it another week and have another look, but if it doesn't get down below 1.016 I'd like to do something to get it 1.010 or lower. Suggestions?
This is day 12 and I'll be home tonight. I'll post the gravity, but if it still hasn't fallen, nottingham dry yeast? champagne yeast? Ideas?
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 05-23-2008, 03:10 PM   #8
Coastarine
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Day 12, 1.017. Guess I'll give it some more time!
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]


 
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Old 05-25-2008, 01:47 AM   #9
Coastarine
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Day 14, still 1.017.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 05-25-2008, 01:54 AM   #10
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Would you use champaign yeast with a trippel to get it to a lower gravity?
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