Big Monk
Trappist Please! 🍷
- Joined
- Dec 24, 2015
- Messages
- 2,192
- Reaction score
- 1,152
I have 2 Tripel recipes I brew
one is more of a purist Tripel
7 lb German Pils
7 lb Belgian Pils
1 lb Vienna
0.5 lb Flake Barley
1 lb candi sugar
1 oz Challenger 60 min
0.5 Styrian Goldings 60 min
0.5 Styrian Golding 15 min
0.5 Styrian Goldings 0 min
.25 oz sweet orange peel
wlp 500 1.25 m/ml/plato
OG 1.078 IBU 28.73
the other adds some extra grains
6 lb German Pils
6 lb Belgian pils
0.5 lb carapilis
0.25 lb crystal 15L
0.5 lb flaked barley
2 lb candi syrup
.75oz chalenger 60 min
.75 Styrian 20 min
.5 oz styrian 0 min
0.5 oz orange peel
Wyeast 3787
0G 1.082 IBU 27.02
These are still a work in progress. Please feel free to comment on my choices
I like to do step mashes. I think they're fun. They give me better control over the fermentability and the taste/mouhfeel of the final product. I also pitch at about 1.25 and limit aeration. I try to read all things Belgian so if anyone has any books/articles to recommend, that would be appreciated as well
I would keep doing what you’re doing.
A few observations:
1.) I like blending Vienna with Pils. For me it almost functions as a single base malt;
2.) I prefer German Pils. It’s more Pilsner-y.;
3.) To each their own but I don’t see the need for flaked barley or cara Pils;
4.) if you are looking for a light colored cara malt, try Weyermann CaraHell;
5.) I wouldn’t waste hops on flameout additions. A last charge at 10-20 minutes should be good. Hop flavor and aroma is not something these beers are known for. Although I do admit I use Cascade whole leaf hops as my aroma hop so maybe I’m TOMA!