Belgian Tripel - How does this look?

[Natron008]

I'm looking to brew a strong, falvorful, relatively simple belgian. I've searched tons of recipes on here and kinda merged them all. Here's what I'm thinking, please let me know what you guys think...

5 gallon batch, 2.5 gallon boil

Grain:
8 oz Caravienne steep at 160 for 20 mins

Malt:
7 lbs. pilsen light/pale DME
1 lb. Munich or Special B Malt
2 pounds of table or candi sugar

Hops (in order of preference, based on availability):
2 oz Hallertau/Tettnang/Styrian/Kent (60 min.)
1 oz Saaz/Tettnang/Styrian/Kent (20 min.)
1 oz Saaz/Tettnang/Kent (5 min.)

1 tsp Irish moss at 5 min.

Yeast:
While Labs 500 or Wyeast 1214

 

[Evan!]

No need for munich or special B. Otherwise, looks fine to me.

 

[Natron008]

No need for munich or special B. Otherwise, looks fine to me.

In that case should I up the Light to 8lbs?

 

[Bob]

Yes. Go with the palest DME you can get. Keep the sugar where it is.

Cheers!

Bob

 

[Brew-boy]

Drop the 1 lb. Munich or Special B Malt and add .25lb of Aromatic and you will be good.

 

[Natron008]

Thanks everyone. After a trip to my local, here's what I came up with. Can't wait for this one!

BULLETPROOF MONK (working title)
5 gallon batch, 2.5 gallon boil

Grain:
1 lb. Caravienne (at 160 for 20 mins)

Malt:
7 lbs. pilsen light/pale DME
2 lbs. mixed candi sugar

Hops:
2 oz Hallertau (60 min.)
1 oz Kent Goldings (20 min.)
1 oz Saaz (5 min.)

1 tsp Irish moss (5 min)

Yeast:
While Labs 500

 

[Natron008]

I screwed up (too many Mad Elves) and threw the Goldings in at 40 minuets instead of 20. Besides being a little hoppier, maybe more biiter, can I expect any other change as a result of my screw up? Any ideas?

 

[Saccharomyces]

With this big of a beer I don't think you will be able to tell much of a difference. No doubt it'll be good... when it comes to the big Belgians, simpler is better...

 

[Natron008]

With this big of a beer I don't think you will be able to tell much of a difference. No doubt it'll be good... when it comes to the big Belgians, simpler is better...

Thanks for the vote of confidence. Now I'm just waiting for the yeast to start kickin'

 

[Natron008]

Just popped open this Tripel, and besides being a bit dark in color (couldn't get clear candi), all seems right with look, smell and initial taste. However, 4 of us sampling all complained a bit about a throat irritation that sort of felt like a mild swelling or something.

I can't say I've ever encountered this with any other beer, so I was wondering it it was some type of common "side-effect" caused by something I did wrong or maybe just a strange trait of some ingredient used.

It wasn't bad enough to make us quit drinking and we didn't drink it all night to know if it was a continual thing, but it did make me think that soemhow this batch (or perhaps just bottle) did get contaminated.

Any thoughts from you more experienced brewers?

 

[Edcculus]

Looks like its been aging for close to 3 months? Maybe give it a little more time.

 

[BierMuncher]

My guess is that with a 1.075+ beer like this it's the effects of some alcohol harshness.

Should mellow with time.

 

[Natron008]

Cool. I was thinking it was a bit soon for it, but you know how hard it is to wait!

Thanks to you both.

 

[Natron008]

It's amazing what 2 weeks can do. Just popped another bottle of this stuff and it's fantastic!! Alchohol is totally mellowed and no funny mouth feelings this time. It's not really a Tripel (a little too dark due to teh mixed candi and overall hoppiness), but comes across as a really good Belgian Strong Ale worthy of it's name.