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Old 01-20-2009, 04:29 PM   #1
RyanT
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I will be making my first Belgian style tripel this weekend, and I am going to add some crushed corriander and some orange peel. I'm looking to add slight nuance with these flavorings, and am planning on a perhaps a 3 week primary, 1 week in the secondary (if needed? Maybe not...), and 2 month rest in the bottles.

1. Should i add my orange peel in the secondary (if so, how many days?), or in the last 15 min of the boil?

2. Should I add my crushed corriander seeds in the secondary (if so, how many days?), or last 10 min of the boil?

3. how much orange peel should I add? I have no idea what is too much or too little. 3 peels? 1 peel? Don't want a strong crazy orange flavor. just a hint of it.

Thanks everyone!

 
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Old 01-20-2009, 05:36 PM   #2

I've put 3 grams coriander and 7 grams orange peel in my Tripel. I add with 10 minutes left in boil. I coarse crush the coriander in a baggie with a hammer. Kinda depends on the yeast. I use WY3787 which throws off a lot of spiciness and esters. I think a Tripel is all about the yeast. I put in very small amounts of coriander, orange peel or grains of paradise. Just enough to know it's there. You do not want to overpower the yeast.
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Old 01-20-2009, 07:44 PM   #3
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You add both Bitter Orange Peel and Coriander to the end of the boil, usually 5 - 10 minutes before flame out.

FYI, orange peel nor coriander are traditional in a Trippel. The spiciness comes from the yeast.
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Old 01-20-2009, 07:46 PM   #4
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In a trippel? Never. Monks make trippel, they like to keep things simple

 
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Old 01-20-2009, 07:53 PM   #5
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Also, if i were you i would let it bulk age in the secondary for a lot longer then 1 week.

 
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Old 01-20-2009, 08:28 PM   #6
RyanT
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Quote:
Originally Posted by Parker36 View Post
In a trippel? Never. Monks make trippel, they like to keep things simple

Got a lot of similar comments from others, so the peel is gone!

 
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Old 01-21-2009, 10:58 AM   #7
yemu
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Quote:
Originally Posted by jjp36 View Post
Also, if i were you i would let it bulk age in the secondary for a lot longer then 1 week.
yes, let it age in a secondary, preferably in a cold place - about a month of lagering in a very low temps are what belgians do. after that you have to add new yeast prior the bottling.
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Old 01-21-2009, 12:30 PM   #8

I let my Tripels sit in primary for 1 month. Gives the yeast a chance to ferment out and clean up after themselves. No secondary, go straight to keg. I then let them sit in the cellar (carbonated) for a month or two. I then put them in the fridge and let them sit there for 1 month before tapping.
BTW, it is true that most belgians do not use spices in a Tripel. I only use spices in such small amounts that the yeast is still the star but it does accentuate the taste. YMMV
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Old 01-21-2009, 01:09 PM   #9
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Don't let anyone tell you not to use spices in a trippel. They are right that it is not nessesary, by any means, but a lot of breweries, including Victory (golden monkey) add spices and it complements the beer nicely. Just be careful if you do add some not to add too much.
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Old 01-21-2009, 01:46 PM   #10
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I never have spiced a Tripel and never shall, but you're welcome to do so! Just ensure that the spices are so subtle as to be indistinguishable from the yeast ester profile - that's the thing about Golden Monkey (if indeed it is spiced; I never knew it was, and Victory says nothing about spices on their website).

Cheers,

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