Belgian Tripel Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone)

[neovox]

Found it cached on Google :rockin:

Dragonmead Final Absolution Triple Clone

AHA Style 02-C Belgian and French Ale, Tripel
Min OG: 1.060 Max OG: 1.096
Min IBU: 20 Max IBU: 25
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.094 Plato: 22.49
Anticipated SRM: 5.4
Anticipated IBU: 35.3
Brewhouse Efficiency: 75%
Wort Boil Time: 70 Minutes

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
80.0 12.80 lbs. Pilsener Belgium 1.071 2
10.0 1.60 lbs. Munich Malt(2-row) America 1.008 6
10.0 1.60 lbs. Candy Sugar 1.015 0

Hops
Amount Name Form Alpha IBU Boil Time
1.80 oz. Hallertauer Mittelfruh Whole 4.50 29.7 60 min
0.40 oz. Styrian Goldings Whole 5.25 3.9 30 min
0.80 oz. Czech Saaz Whole 3.50 1.7 3 min

Yeast: White Labs WLP500 Trappist Ale Yeast

Mash Schedule
Mash Type: Multi Step
Grain Lbs: 14.40
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 2.50 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 140 15 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 150 60 Min
Mash-out Rest: 168 15 Min
Sparge: 168 60 Min

Total Mash Volume Gal: 10.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

 

[neovox]

LOL, Think we posted at the same time. Thanks HuRRiC4Ne.

 

[HuRRiC4Ne]

Yeah, thats the holy grail right there! I just converted it to extract.

 

[pzack]

Let me start of by saying, this recipe is simple to make. I converted over to extracts to save on prep time. I wanted something simple that most can make. The Belgian is going to be a clone of a 2006 Gold Medal winner in the World Beer cup in 2006 (Dragonmead Final Absolution). I was lucky enough to get the recipe. I converted the recipe over to LME and DME. I made a few changes to it also. I changed the 60mins hops from Hallertauer Mittelfruh to German Hallertau and used DME amber instead of munich malt. I didn't use a starter either, I opted for using two vials of WLP500 instead (so i wouldn't have to wait). I regret not making a starter though, because It took 24 hours before it took off. I had to stir it up a little bit then it started fermenting instantly.

Let me know what you guys think? I'm dabating on adding another 3.3lbs of Pilsner light LME to get around 10%. But I'm not sure how the the final gravity will end up at. I heard some people with attenuation of around 85%. I figure if i get 77% then this will be 8.2%. The recipe is supposed to be 8.5%. I think I just may leave this alone and see how it comes out then go from there. I will keep everyone updated on how it comes out.

Day 5: It has a very nice smell of a light banana, fruit hints with some spice! WOW, can't wait until this is done!
Day 6: Took hydro reading of 1.020 (thats 8% after 6 days) Smells very good! Has the look and consistancy of a Belgian but it's cloudy (but that's expected), has a very nice yellow color. I'm waiting until day 10 to 14 to rack into secondary.
Day 10: 1.016 gravity, going to give it a few more days before i rack it into the secondary.
Day 16: Reracked into secondary, 1.016 gravity still.
Day 32: Kegged it!!!! same gravity and all I can say is WOWWWWW
Here is a video review of the beer i'm cloning: http://www.youtube.com/watch?v=1-FDMgm2Q5w

Extract:
3 x 3.3lbs Pilsner Light malt extract LME
1 x 1lbs Amber DME
1 x 1.5lbs Belgian Candy
12.4 total pounds of fermentables

Hops: (IBU came out at 23 but you can range from 20 to 25)
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min

Yeast:
2 x WLP500 Trappist Ale Yeast

Notes:

Hurricane - thinking about brewing this up on Saturday because it looks delicious. What do you think about steeping a pound of Biscuit in there?

 

[Lodovico]

Pretty cool I just stumbled back onto this thread. I'm drinking one of these right now. I need to brew it again soon before they are gone. It's tasting great still.

 

[pzack]

Pretty cool I just stumbled back onto this thread. I'm drinking one of these right now. I need to brew it again soon before they are gone. It's tasting great still.

Lodo - did you steep anything?

 

[Lodovico]

Lodo - did you steep anything?

No. I did bump the grain bill slightly and I didn't add the sugar until after fermentation had been underway a few days. I made a big starter and I wanted the yeast to feast on the other fermentables first and not get pooped out on the simple sugar.

I don't know how true it is, but after listening to a Jamil and Palmer podcast they suggested adding cane sugars this way and I went with it. I do feel adding it later in fermentation helps the beer dry out a little better. I was really pleased with the results. I absolutely love this beer.

 

[HuRRiC4Ne]

No. I did bump the grain bill slightly and I didn't add the sugar until after fermentation had been underway a few days. I made a big starter and I wanted the yeast to feast on the other fermentables first and not get pooped out on the simple sugar.

I don't know how true it is, but after listening to a Jamil and Palmer podcast they suggested adding cane sugars this way and I went with it. I do feel adding it later in fermentation helps the beer dry out a little better. I was really pleased with the results. I absolutely love this beer.

I have a different theory on that, i added the sugar with the boil. So the sugar would ferment first, then the malt. Leaving the beer sightly maltier. Trust me, if you do a yeast starter, then you will have ZERO problems with this fermenting out! The yeast ferments in almost a violent way. I have a video thats just nuts of the bubbler on the airlock. But... Tomatto tomatoe, right? Kinda splitting hairs on that, I really don't think it makes that big off a difference. My last all grain got down to 1.010 with boiling the sugar, had a OG of 1.090 for a 10.5%abv. It's really just up to experimenting and tweaking.


As for steeping, I didn't steep. But it's up to you, give it a try and see how things go. I'm sure it will be good. But trust me when I say this, the beer needs little tweaking. Although I do prefer the all grain with a slight grain bill increase.

 

[Lodovico]

I have a different theory on that, i added the sugar with the boil. So the sugar would ferment first, then the malt. Leaving the beer sightly maltier. Trust me, if you do a yeast starter, then you will have ZERO problems with this fermenting out! The yeast ferments in almost a violent way. I have a video thats just nuts of the bubbler on the airlock. But... Tomatto tomatoe, right? Kinda splitting hairs on that, I really don't think it makes that big off a difference. My last all grain got down to 1.010 with boiling the sugar, had a OG of 1.090 for a 10.5%abv. It's really just up to experimenting and tweaking.


As for steeping, I didn't steep. But it's up to you, give it a try and see how things go. I'm sure it will be good. But trust me when I say this, the beer needs little tweaking. Although I do prefer the all grain with a slight grain bill increase.

I see what you are saying here but after some research, the reason I went the other direction is because I read and heard in that podcast that the yeast will consume the simple sugars first (it's been compared to having filet mignon and hot dogs in the fermenter) the yeast will go after the filet mignon first and it COULD poop out.

I'm sure you're right in this case with a big starter and that amount of sugar it would be fine but it's at least worth thinking about.

 

[HuRRiC4Ne]

I see what you are saying here but after some research, the reason I went the other direction is because I read and heard in that podcast that the yeast will consume the simple sugars first (it's been compared to having filet mignon and hot dogs in the fermenter) the yeast will go after the filet mignon first and it COULD poop out.

I'm sure you're right in this case with a big starter and that amount of sugar it would be fine but it's at least worth thinking about.

Your exactly right about sugar being fermenting first and yeast losing it's punch later. But to achieve a slightly more malty beer, adding the sugar during the boil achieves this by having the sugar ferment first. I guess where i'm going with this is, the whole reason to adding sugar the way I did was for a reason and has purpose behind it. What you describe about sugar being fermented first is exactly what you want. WLP500 is a crazy attentive, so no worries about this dieing out on you if you if you use the proper yeast starter.

Everyone has there preferences though, I'm not saying what you did is wrong, it's just that your technique will produce a drier beer. And to get a clone close to the actual dragonmead final absolution, I recommend adding sugar during the boil so you can achieve a slightly "maltier" beer.

 

[pzack]

Just brewed this up today (partial mash). Had an OG of 1.06 which I thought was a little low?

Used one vial of the WLP500 with a starter but the starter only had ~ 2hrs so it wasnt a real starter. Think Ill have any problems? Should I pick up another vial?

 

[HuRRiC4Ne]

You should be okay with that low of a OG... How come you came out that low? You really need to research what your doing to get the proper OG. This is where a refractometer comes into play. because you can take a reading while boiling and you know if your done or need to keep boiling...

 

[pzack]

Yeah I didnt take readings as I went. I did a 60minute boil and should've done a 90 minute.

I used one vial of wlp500 and within 12hrs my airlock was going crazy. Now, there is absolutely no movement. Thoughts?

 

[HuRRiC4Ne]

Yeah I didnt take readings as I went. I did a 60minute boil and should've done a 90 minute.

I used one vial of wlp500 and within 12hrs my airlock was going crazy. Now, there is absolutely no movement. Thoughts?

It's normal for them to ferment out really fast then calm down... get a gravity reading to really know where your sitting right now.

 

[pzack]

It's normal for them to ferment out really fast then calm down... get a gravity reading to really know where your sitting right now.

Just took a reading and got 1.011. Tasted great and I got a full nose of CO2 when I pulled the lid off the bucket. Its been in primary for less than a week...how long before I bottle?

 

[HuRRiC4Ne]

Just took a reading and got 1.011. Tasted great and I got a full nose of CO2 when I pulled the lid off the bucket. Its been in primary for less than a week...how long before I bottle?

Everyone is different. I would say do 12 to 14 days on the primary, then another 14 on a secondary. then age and bottle when you feel comfortable.

 

[Mustangj]

Brewing this today!

 

[Mustangj]

 

[neovox]

Did you do the extract or go for the all grain?

 

[Mustangj]

10 gals of all grain.

 

[IowAve]

I'd really like to try this brew out. I love Belgian strongs. Im limited to about to a six gallon fermenter, so a 5 gallon recipe is what I'd need. Do you have any tips for down sizing the recipe from 6 gallons down to 5 gallons?

 

[Mustangj]

9/15 og 1.101

9/21 fg 1.012


ABV 11.68%

 

[erics84]

Wow this beer is smelling really good. You're right about the banana smell... kind of like banana bread.

I'll start by saying that I'm new to the game and I didn't use a starter, after 24 hours it was fermenting like I've never seen before. Well my lock couldn't keep up with it and it blew the lid sky high. I saved it, sterilized, and converted it to a blow-off tube and let it rumble. So much gas.

It's since calmed down and I'm back on the lock. Here's to hoping that this is an awesome beer

 

[scrambledegg81]

9/15 og 1.101

9/21 fg 1.012


ABV 11.68%

O_O


Was considering this for my Halloween/Tanks-giving brew, and noticed that Northern Brewer has White Labs 545 (Belgian Strong Ale-Platinum) for sale at the mo. Might give it a try with a single vial of that...

 

[Mustangj]

My yeast starter was 1 gallon. I also oxygenated with pure oxygen.

 

[lutinplunder]

Just started the WLP500 starter today, and gonna brew this in the next day or so. Adjusted the grain bill to get to 10% ABV and can't wait to get this into bottles. I also had to sub some of the hops (Crystal for Hallertau and Fuggle for Stryian Goldings).

09-26-10 Brewed this today all went good ended up with an OG of 1.099 for 6 gallons, and pitched a half gallon starter.

 

[Jeebas]

I hit submit too early on this one, complete thought/post below:

Just brewed this last Saturday - I did 8 lbs of Light DME instead of the 3 x 3.3lbs Pilsner Light malt extract LME, used only one vial of WLP500, and I used only 1 lb of the Candi Sugar. I added the Candi with 10 minutes left on the boil. I read the differing opinions for when to add the sugar and decided to go with the boil rather than in the fermenter. I did a 1 L starter about two days before brewing and boy did the airlock on that reek of banana!!!

I also broke my hydrometer right before brewing so I have no idea what the OG was (though Brewtarget is telling me somewhere in the 1.075 - 1.085 range).

So I brew it up, pop it in the bucket for primary, open a craft beer, watch some college football and go to sleep. I wake up, go down to my basement and smell the beer before I could see it. It blew over, though not all that violently... It just flooded the airlock and pushed the lid open on one side. I clean and sanitized the lid and airlock and put it back on. 10 minutes later - Boom! Then I decide to hook up a blow off - everything looks good... 10 Minutes later - Boom! I then use car hook cables (there's a better word for them but whatever you use to tie stuff down to the roof of a car) wrapped around the height of the bucket to secure the lid. 20 Minutes later - Boom! Though this time it just blew the airlock end of the blow off tube off. For the next two hours I gradually check on it and it somehow forces the lid open a few more times and gradually it calms down... Thankfully before football started at 1 I hope there wasn't too much contamination going on at that point, but we'll wait and see.

So I would definitely suggest to anyone who is gonna use a starter on this to expect to use a blow-off tube...

 

[HuRRiC4Ne]

Just brewed this last Saturday - I did 8 lbs of Light DME instead of the 3 x 3.3lbs Pilsner Light malt extract LME, and I used only 1 lb of the Candi Sugar. I added the Candi with 10 minutes left on the boil. I rea

Nice, how big was your batch? and what did your OG come out to?

 

[Jeebas]

Nice, how big was your batch? and what did your OG come out to?

I just did a 5 gallon batch... I just guesstimated the OG at around 1.086 as that's around what Brewtarget gave me, and I had broken my hydrometer while cleaning it - And looked at the clock right when it happened - 5 minutes after LHBS closed

The way that yeast was attacking it I dunno that I'm gonna be too worried about it getting all the way down - I'm gonna give it the suggested 14 days in the primary, 21 days in the secondary, then 3 weeks after bottling, so I guess I'll have to wait for 11/20 to see if and how bad I mangled this one

 

[HuRRiC4Ne]

Good luck, and don't worry. This is a simple beer to make.