luckybeagle
Making sales and brewing ales.
Hi there,
I love Josh Weikert's Make your Best Tripel recipe and have brewed it twice with excellent results. But now I want to tweak it a bit. I'd love a little more lacing on the glass, so I am contemplating a torrified wheat addition. Can I get some comments on this recipe and process? I will also be opting to keg this one (any concerns about that?).
11 lbs German Pilsen Malt
1/2 lb Aromatic Malt
1 lb Torrified Wheat
1 lb table sugar at the top of the boil
Nugget for bittering, Crystal/Mt Hood at flame out for 30 IBU total
Wyeast 3522 Ardennes, 1 million cells per ML pitch rate (stepped and decanted starter)
OG 1.077
FG 1.011 @ 82% attenuation
2.75 volumes, approx.
Ferment at 68F via chest freezer w/inkbird
My questions are:
1. Will Torrified Wheat impart a weird flavor? The Saxo Blond clone according to Candisyrup calls for nearly 2 lbs in theirs, but maybe this is a weird addition for a Tripel? I'm wanting to boost lacing on the glass.
2. Since I won't be bottle conditioning this one, will it be vastly inferior to a bottled one if I ferment, crash, and rack to the keg as soon as it reaches FG? I am very new to kegging and have only kegged a Kolsch and a Dunkelweizen (both around 4.5% ABV).
3. Any suggestions to improve this recipe?
I love Josh Weikert's Make your Best Tripel recipe and have brewed it twice with excellent results. But now I want to tweak it a bit. I'd love a little more lacing on the glass, so I am contemplating a torrified wheat addition. Can I get some comments on this recipe and process? I will also be opting to keg this one (any concerns about that?).
11 lbs German Pilsen Malt
1/2 lb Aromatic Malt
1 lb Torrified Wheat
1 lb table sugar at the top of the boil
Nugget for bittering, Crystal/Mt Hood at flame out for 30 IBU total
Wyeast 3522 Ardennes, 1 million cells per ML pitch rate (stepped and decanted starter)
OG 1.077
FG 1.011 @ 82% attenuation
2.75 volumes, approx.
Ferment at 68F via chest freezer w/inkbird
My questions are:
1. Will Torrified Wheat impart a weird flavor? The Saxo Blond clone according to Candisyrup calls for nearly 2 lbs in theirs, but maybe this is a weird addition for a Tripel? I'm wanting to boost lacing on the glass.
2. Since I won't be bottle conditioning this one, will it be vastly inferior to a bottled one if I ferment, crash, and rack to the keg as soon as it reaches FG? I am very new to kegging and have only kegged a Kolsch and a Dunkelweizen (both around 4.5% ABV).
3. Any suggestions to improve this recipe?