Give my triple some good head :)

[rockdemon]

Ive had trouble getting a good head retention on my belgian strongs... Can I use carapils or carapale for that? If its a good idea, how much should i use?
Also, does it seem like an ok recipe? hop schedule?

Heres my recipe idea

HOME BREW RECIPE:
Title: Tripel Trouble

Brew Method: BIAB
Style Name: Belgian Tripel
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Boil Size: 15 liters
Boil Gravity: 1.050
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.075
Final Gravity: 1.010
ABV (standard): 8.65%
IBU (tinseth): 44.09
SRM (morey): 4.15

FERMENTABLES:
2.5 kg - Finland - Pilsner Malt (83.3%)
0.4 kg - Corn Sugar - Dextrose (13.3%)
0.1 kg - German - Carapils (3.3%)

HOPS:
15 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 13.29
15 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 45 min, IBU: 13.94
20 g - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 20 min, IBU: 16.86

MASH GUIDELINES:
1) Infusion, Temp: 50 C, Time: 20 min, Amount: 7 L, @55C
2) Infusion, Temp: 65 C, Time: 60 min, Amount: 4.5 L, boiling
3) Sparge, Temp: 75 C, Time: 15 min, Amount: 5 L, boiling

OTHER INGREDIENTS:
5 g - moss, Time: 20 min, Type: Fining, Use: Boil

YEAST:
White Labs - Abbey Ale Yeast WLP530

 

[Bali]

I use to put 10% wheat malt and/or 5% flaked oat in my tripels, also some 10% light Belgian* caramel malt instead of carapils (*German actually, WM CaraBelge/AbbeyMalt), gives nice lace and okayish head retention.

For hops, if I were you Saaz would only be flavoring and aroma-hop, while Hersbrucker+Goldings should be bittering hops together. My favourite bittering hop for Belgians are Challenger, it might not be as traditional but it goes well with the styles, nice wingman for Saaz.

I don't use kettle finings anymore, moss-pieces in the beer are nasty*, some gelatin-powder before coldcrash does the trick better IMHO.
(* I don't filter my beers.)

Well, hust my two cents, good luck with your brew! Tripels are tasty.

 

[rockdemon]

I use to put 10% wheat malt and/or 5% flaked oat in my tripels, also some 10% light Belgian* caramel malt instead of carapils (*German actually, WM CaraBelge/AbbeyMalt), gives nice lace and okayish head retention.

For hops, if I were you Saaz would only be flavoring and aroma-hop, while Hersbrucker+Goldings should be bittering hops together. My favourite bittering hop for Belgians are Challenger, it might not be as traditional but it goes well with the styles, nice wingman for Saaz.

I don't use kettle finings anymore, moss-pieces in the beer are nasty*, some gelatin-powder before coldcrash does the trick better IMHO.
(* I don't filter my beers.)

Well, hust my two cents, good luck with your brew! Tripels are tasty.

Thanks!
So ill use styrian-haller-styrian and skip the saaz. I have Abbey malt so i might use that instead of carapils then.