I'm taking a shot at creating my first recipe for a Belgian Tripel. I will be doing dry malt extract, and a partial mash. Any comments or advice is welcome!
6 lb light dry extract
3 lb pilsner (2 row) malt
1 oz styrian goldings (75 min)
1 oz hallertauer (60 min)
.5 oz styrian (20 min)
.25 oz orange peel (10 min)
1.5 lb clear candi sugar (10 min)
.5 oz hallertauer (5 min)
Wyeast trappist high gravity yeast
1. Using a 5 gallon pot for boil, batch size of 5 gal. I'm going to do my partial mash at 151* for 60 min. Any advice on this mini-mash would be very helpful, since I don't quite understand the nuance of mash temps and time quite yet. I have done two partial mashes like this before, so I understand the mechanics of it.
2. do you all prefer Lyle's golden syrup instead of candi sugar for Tripels?
3. Hallertauer hops - should i just replace those with Saaz? I see a lot of Tripel recipe's with Saaz, but they seem very similar.
4. Should i use two packets of this yeast, to ensure that my fermentation does not get stuck?
Thanks.
6 lb light dry extract
3 lb pilsner (2 row) malt
1 oz styrian goldings (75 min)
1 oz hallertauer (60 min)
.5 oz styrian (20 min)
.25 oz orange peel (10 min)
1.5 lb clear candi sugar (10 min)
.5 oz hallertauer (5 min)
Wyeast trappist high gravity yeast
1. Using a 5 gallon pot for boil, batch size of 5 gal. I'm going to do my partial mash at 151* for 60 min. Any advice on this mini-mash would be very helpful, since I don't quite understand the nuance of mash temps and time quite yet. I have done two partial mashes like this before, so I understand the mechanics of it.
2. do you all prefer Lyle's golden syrup instead of candi sugar for Tripels?
3. Hallertauer hops - should i just replace those with Saaz? I see a lot of Tripel recipe's with Saaz, but they seem very similar.
4. Should i use two packets of this yeast, to ensure that my fermentation does not get stuck?
Thanks.