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Old 06-15-2008, 06:16 PM   #1
Nov 2007
Posts: 142

very pleased with how this one turned out...

not trying to brag, just celebrating a successful (and totally delicious) brew - made with the knowledge picked up right here from!

It's a Belgian Triple, by the way. The lighting is terrible in the pics, so it looks a LOT darker than it really is.


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Old 06-15-2008, 06:20 PM   #2
WillPall's Avatar
Nov 2007
somewhere special
Posts: 634
Liked 5 Times on 4 Posts

Well now, that is some head. Looks great, bet it tastes even better. AG I'm guessing?
Life is a carnival, believe it or not.

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Old 06-15-2008, 08:00 PM   #3
Sir Humpsalot
Sir Humpsalot's Avatar
Nov 2006
Posts: 4,005
Liked 88 Times on 70 Posts

Wow! Very nice! Did you use any dextrin malt in that? Wheat? Heading powder? Come on man, give up your secrets!!!
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

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Old 06-15-2008, 09:30 PM   #4
Nov 2007
Posts: 142

actually, extract... somewhat of a tiny partial mash...

Abbey du Sarasota Tripel

Amount Item Type % or IBU
8.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 65.12 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 9.30 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.33 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.33 %
0.25 lb Munich Malt (9.0 SRM) Grain 2.33 %
1.00 oz Saaz [3.20 %] (60 min) Hops 8.8 IBU
0.75 oz Saaz [3.20 %] (30 min) Hops 5.1 IBU
0.25 oz Saaz [3.20 %] (20 min) Hops 1.3 IBU
1.00 oz Saaz [3.20 %] (2 min) (Aroma Hop-Steep) Hops -
2.00 lb Invert Sugar (Home-made), Clear (0.5 SRM) Sugar 18.60 %

1 Pkgs Belgian Ale (Wyeast Labs #1214) [Starter 1Yeast-Ale

This was a 60 minute boil, late addition with the extract. All Saaz, baby!

First, held the grains at 150 degrees for 60 minutes. Removed grains and brought to boil. Began hop schedule.

After 45 minutes of boiling, I turned off the heat and added all of the extract. Let steep for 10 minutes (took 5 minutes to add the extract) before chilling in ice bath.

I waited until day 4 or 5 before adding the 2 pounds of invert sugar to the primary.

OG was somewhere around 1.090, and the final was 1.014. Fermented at 74 degrees throughout.

Final brew was very smooth, deceptively strong. Just a touch darker than what I'd hoped for - not unusual for an extract recipe.

I will definitely brew this one again!!!

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Old 06-17-2008, 01:41 AM   #5
BrewWench's Avatar
May 2008
Cincinnati, OH
Posts: 308
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...that's what HE said!

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Old 06-17-2008, 03:56 AM   #6
Aug 2007
Urbandale, IA
Posts: 23

Originally Posted by BrewWench View Post
...that's what HE said!

Last Call Brewing Company

Drinking: Probably
In Primary: nada
In Secondary: mas nada
In Kegs: Brewfest Brown Ale, Amarillo Pale Ale, Oatmeal Stout
In Bottles: Robust Porter, Powderkeg Barleywine, Cream Ale, Brown Porter, Anchor Steam Clone, Irish Red, some misc leftovers
On Deck: Simcoe IPA, 60/- Scottish Ale
Accolades: 3rd place for a Belgian Dubbel at the IBU Open March 2007, achieved BJCP Judge Recognized rank in 2007

Have judged in one competition so far.

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Old 06-17-2008, 04:15 AM   #7
We get it, you hate BMC.
Coastarine's Avatar
Apr 2008
New Bern, NC
Posts: 2,516
Liked 27 Times on 22 Posts

That is impressive.
SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

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