krugulitis
Well-Known Member
malt and fermentables
% LB OZ Malt or Fermentable
52% 6 0 Light Dry Malt Extract
35% 4 0 Pilsner (2 Row) Bel
9% 1 0 Belgian Candy Sugar Light
2% 0 4 Belgian Biscuit Malt
2% 0 4 Aromatic Malt
Batch size: 5.0 gallons
Boil: 3.0 gallons for 60 minutes
Original Gravity
1.086
(1.077 to 1.089)
Final Gravity
1.019
(1.016 to 1.020)
Color
8° SRM
(Gold to Copper)
Mash Efficiency
75%
Alcohol
8.9% A.B.V.
6.9% A.B.W.
Calories
282 per 12 oz.
hops
use time oz variety
Boil 60 mins 1.5 Warrior
Boil 10 mins 2.0 Styrian Goldings
Boil 1 min 1.0 Ahtanum
Boil 1 min 1.0 Saaz
Dry hop 14 days 1.0 Saaz
Dry hop 14 days 1.0 Ahtanum
Bitterness
32.6 HBU
63.8 IBU
White Labs Trappist Ale (WLP500)
Never brewed this style of beer before, so I have a few questions:
1) I was trying to get as close as possible to a belgian trippel with my grain bill - have I achieved this? Also, I have seen many recipes with no specialty grains, and a few with. I would think aromatic and biscuit would work well, does anyone think differently, or that I should be using a different specialty malt or a different amount?
2) Are my hop choices appropriate? I was trying to get something that would combine a citurs/floral with a more spicy/earthy flavor and aroma. Will this overwhelm the yeast character? Also, should I have shot for a higher, or lower IBU? Would you have used different hops?
Thanks for the help!
% LB OZ Malt or Fermentable
52% 6 0 Light Dry Malt Extract
35% 4 0 Pilsner (2 Row) Bel
9% 1 0 Belgian Candy Sugar Light
2% 0 4 Belgian Biscuit Malt
2% 0 4 Aromatic Malt
Batch size: 5.0 gallons
Boil: 3.0 gallons for 60 minutes
Original Gravity
1.086
(1.077 to 1.089)
Final Gravity
1.019
(1.016 to 1.020)
Color
8° SRM
(Gold to Copper)
Mash Efficiency
75%
Alcohol
8.9% A.B.V.
6.9% A.B.W.
Calories
282 per 12 oz.
hops
use time oz variety
Boil 60 mins 1.5 Warrior
Boil 10 mins 2.0 Styrian Goldings
Boil 1 min 1.0 Ahtanum
Boil 1 min 1.0 Saaz
Dry hop 14 days 1.0 Saaz
Dry hop 14 days 1.0 Ahtanum
Bitterness
32.6 HBU
63.8 IBU
White Labs Trappist Ale (WLP500)
Never brewed this style of beer before, so I have a few questions:
1) I was trying to get as close as possible to a belgian trippel with my grain bill - have I achieved this? Also, I have seen many recipes with no specialty grains, and a few with. I would think aromatic and biscuit would work well, does anyone think differently, or that I should be using a different specialty malt or a different amount?
2) Are my hop choices appropriate? I was trying to get something that would combine a citurs/floral with a more spicy/earthy flavor and aroma. Will this overwhelm the yeast character? Also, should I have shot for a higher, or lower IBU? Would you have used different hops?
Thanks for the help!