Build a Tripel

[wjbunton]

Haven't brewed since April and am ready to get another brew going. I would really like to brew a Tripel. I have been doing a ton of research on the style and have uncovered thus far that a Tripel should consist of ≥80% pilsner malt and ≤20% candi sugar. In addition it should have noble hop varieties, Saaz, Hallertau, Tettnang, or Spalt, but may have some variation here. It seems that generally only 2 hop additions are used. Next a yeast must be capable of the fermentation and generally a Belgian yeast is used.

Therefore, I have come up with the following guidelines for my beer:

Fermentables:
X lbs. Briess Pilsner Light LME
X lbs. Candi Sugar - Clear

Hops:
X ozs. Styrian Goldings - 60 min
X ozs. Saaz - 15 min

Yeast:
WLP500 - Trappist Ale Yeast

Primary for 4 weeks at 68 degrees then bottle condition for 4 months before first taste reserve some for 1 year open.

My question comes in what quantities should I use for the fermentables and hops? I used BeerSmith and BrewersFriend calculators and got very different results when inputting the same numbers. 12 lbs of LME and 3 lbs candi=1.102 OG 1.016 FG with BeerSmith and 1.094 OG 1.023 FG with BrewersFriend. These numbers are drastically different and I can't figure out why.

Also, should I use any steeping grains in this recipe?

My setup is a 5 gal SS pot in which I start 3.5 gal H20 and plan to topoff to 5.5 gal in the fermenter.

Any other suggestions would be greatly appreciated.

Oh and keeping with my baseball brew theme this one will be called the Tripel Play.

 

[reed1911]

I've always been left under the impression that big beers tend to favor simplicity. Large amounts of base malt with limited 15% or less specialty malt and only one or two types at that. Hops generally chosen for bittering capabilities and then a flavor hop as aroma tends to dissipate with the long conditioning time.

 

[Calder]

You are on the right track.

Some notes. Use plain table sugar instead of candi-sugar. Certainly for light candi it is a waste of money. Dark candi-sugar can add some unique flavors. Use about 20%, it will help dry it out.

You have the Chimay yeast. Why not try and copy the white as a first attempt. It has an OG of about 1.075.

Generally no steeping grains in this beer. It is a simple beer and let the yeast shine.

Belgians are fermented higher than other beers. I'd start this yeast about 70 F and raise it to 80 over the course of a week.

Any neutral bittering hop will do. Hope to about 30/35 IBUs. Finish with English hops; only about 0.5 ozs.

 

[Hanso]

You are on the right track.

Some notes. Use plain table sugar instead of candi-sugar. Certainly for light candi it is a waste of money. Dark candi-sugar can add some unique flavors. Use about 20%, it will help dry it out.

You have the Chimay yeast. Why not try and copy the white as a first attempt. It has an OG of about 1.075.

Generally no steeping grains in this beer. It is a simple beer and let the yeast shine.

Belgians are fermented higher than other beers. I'd start this yeast about 70 F and raise it to 80 over the course of a week.

Any neutral bittering hop will do. Hope to about 30/35 IBUs. Finish with English hops; only about 0.5 ozs.

The truth has been spoken here. My only thing to add is that for English finishing I'd go fuggles.

 

[ahpsp]

I brewed this over the weekend, so I can't give any results yet, but the thread has lots of good comments: https://www.homebrewtalk.com/f73/be...dal-dragonmead-final-absolution-clone-137219/

 

[wjbunton]

ahpsp: I considered brewing that one but decided I wanted to make my own semi original recipe.

I did finally settle on my recipe and began the process for it tonight. I got the candi sugar made, 3 lbs worth, was pretty simple really, and much cheaper than buying it.

I made a stir plate this weekend and the yeast starter that I made tonight is spinning away.

Can't wait to brew this one Saturday. Also getting to introduce my buddy to homebrewing, picked him up a simple extract kit to get going from the LHBS.