Belgian Tripel Supafly - Hoppy Tripel

HOME BREW RECIPE:
Title: Supafly - Hoppy Tripel
Author: Remmy

Brew Method: All Grain
Style Name: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.25 gallons
Boil Gravity: 1.070
Efficiency: 73% (brew house)

STATS:
Original Gravity: 1.088
Final Gravity: 1.010
ABV (alternate): 10.99%
IBU (tinseth): 60.24
SRM (morey): 3.98

FERMENTABLES:
15 lb - German - Pilsner (88.2%)
2 lb - Cane Sugar (11.8%)

HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 12, Use: Boil for 60 min, IBU: 16.56
1 oz - Centennial, Type: Pellet, AA: 9.2, Use: Boil for 15 min, IBU: 12.6
1 oz - Saaz, Type: Pellet, AA: 4, Use: Boil for 15 min, IBU: 5.48
2 oz - Mosaic, Type: Pellet, AA: 12.8, Use: Boil for 10 min, IBU: 25.61

MASH GUIDELINES:
1) Infusion, Temp: 149 F, Time: 60 min, Amount: 5 gal
2) Sparge, Temp: 170 F, Time: 5 min, Amount: 4 gal
Starting Mash Thickness: 1.33 qt/lb

YEAST:
Wyeast - Trappist High Gravity 3787
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: Med-High
Optimum Temp: 64 - 78 F
Fermentation Temp: 72 F
Pitch Rate: 0.35 (M cells / ml / deg P)

NOTES:
I frequently brew IPAs with the WY3787 yeast strain because it gives the beer an awesome spicy flavor. I decided to try a tripel with the same yeast strain and late hop additions to balance some of the spiciness. The end result is a very drinkable, mildly-hoppy Belgian beer. The aroma is very peppery with a hit of tropical fruit (orange, tangerine, pineapple).

This looks pretty interesting. Ive never considered using a trappist style yeast for a saison. Although I have used a saison yeast in a trappist style beer to help it dry out more. How do you think fermenting it with 3787 and one of the spicier saison strains would turn out?

m00ps said:

This looks pretty interesting. Ive never considered using a trappist style yeast for a saison. Although I have used a saison yeast in a trappist style beer to help it dry out more. How do you think fermenting it with 3787 and one of the spicier saison strains would turn out?

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I never considered it, either. Until I decided to start using a lot of the 3787 I had harvested.

I've never used two, different yeast strains on a beer (except sacc + brett + bugs). So, I can't give you advice there.

If you're planning on brewing a beer with 3787, I'd say to use part of the package and give it a shot on a small batch to see if you dig it. I've used this strain on quads, IPAs, IIPAs and now this tripel and saison I have on-tap. It's primary characteristic (aroma and flavor) is pepper/spice.

Gonna brew this on Sunday. Can't ever go wrong with a healthy late addition of mosaic.

When you add the sugar do you add it to the mash or the boil?

jeff62217 said:

Gonna brew this on Sunday. Can't ever go wrong with a healthy late addition of mosaic.

When you add the sugar do you add it to the mash or the boil?

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Boil.