luckybeagle
Making sales and brewing ales.
I do enjoy a good, dry, effervescent Tripel.
I followed Josh Weikert's Tripel recipe to a "T" and took 2nd place in my local homebrew competition (thanks Josh!), but it kind of felt like cheating. I want to create my own very simple Tripel and so far have come up with this:
13 Lbs Belgian Pilsner
1.5 Lbs Table Sugar
Calcium Chloride to raise hardness (trying to model Chimay's water since I'm using Chimay yeast)
0.75 oz Magnum at 60 minutes for ~30 IBUs
0.5 oz Crystal at 5 minutes
0.5 oz Styrian Goldings at 5 minutes
Whirlfloc, yeast nutrient, yada yada
Pitch at 62, ramp to 72 over 10 days with WY1214 Abbey Yeast slurry.
This recipe should yield an OG of 1.076 and a FG of 1.006. I achieved 88% attenuation on this yeast in a Quad I brewed 2 weeks ago, and saved about 20 oz thick slurry from it.
My questions are:
Also, I knocked this glass over tonight and it exploded into a hundred pieces. RIP to my favorite chalice.
I followed Josh Weikert's Tripel recipe to a "T" and took 2nd place in my local homebrew competition (thanks Josh!), but it kind of felt like cheating. I want to create my own very simple Tripel and so far have come up with this:
13 Lbs Belgian Pilsner
1.5 Lbs Table Sugar
Calcium Chloride to raise hardness (trying to model Chimay's water since I'm using Chimay yeast)
0.75 oz Magnum at 60 minutes for ~30 IBUs
0.5 oz Crystal at 5 minutes
0.5 oz Styrian Goldings at 5 minutes
Whirlfloc, yeast nutrient, yada yada
Pitch at 62, ramp to 72 over 10 days with WY1214 Abbey Yeast slurry.
This recipe should yield an OG of 1.076 and a FG of 1.006. I achieved 88% attenuation on this yeast in a Quad I brewed 2 weeks ago, and saved about 20 oz thick slurry from it.
My questions are:
- I want it DRY. I get fairly dry from Josh's recipe, but nearly every Tripel recipe I've found calls for up to 20% sugar for the fermentables. I'm at about 10% on this one. Should I up this to 15% or am I verging on a harshness/cidery taste given I only am using one malt if I go that high? Will 2 lbs help with extra dryness?
- In the quad I just brewed, I mashed at 148F for 90 minutes and want to do that with this one as well. Would you expect that to help with drying the beer out and hitting those higher attenuation numbers?
- Is 3 volumes too much carbonation for this one? I'm bottling and have done 3 before, but not sure if too much carbonation for a potentially very low FG beer is OK?
Also, I knocked this glass over tonight and it exploded into a hundred pieces. RIP to my favorite chalice.