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

[HuRRiC4Ne]

Ha, you like it? I have a few of them with PBR and a few other old beers. Bought them off ebay, had to have them! lol

 

[Lodovico]

Ha, you like it? I have a few of them with PBR and a few other old beers. Bought them off ebay, had to have them! lol

For some reason the PBR logo doesn't make me cringe like the Bud one. PBR is like the cool kid of crap beer.

 

[HuRRiC4Ne]

HuRRiC4Ne - Did you add belgain dark sugar? that looks lighter than i expected

I use the normal sugar

 

[Lodovico]

I used regular beet cane sugar as well.

 

[kinkothecarp]

I used Wyeast French Saison and Wyeast Forbidden Fruit. I'm excited!

 

[Grasslands]

Okay, so I waited a little longer, tried this one again yesterday. Holy Bananas, Batman!

Slightly spicy with a subtle hint of cloves, the bananas/esters definitely are the forefront of this Belgian's flavor. While I still think this beer is a little green, it was definitely good to taste the final product.

I'm wondering how a small addition of star anise would affect the flavor...

 

[Grasslands]

Gave my buddy a 12oz bottle of this, and although early - I told him to wait at least until 2011 to drink it - he text me this: "The tripel is awesome! It's the best beer I've had of yours so far." This is after 20 beers or so since I started about a year ago in January.

 

[recentlyenlightened]

I'm still new to this so I was wondering what the boil size was or if it was just six gallons

 

[HuRRiC4Ne]

I'm still new to this so I was wondering what the boil size was or if it was just six gallons

The batch size assumes what it will come out to around 6 gallons after boil. So take into account that you may have to use 7 gallons at the start to hit the 1.089 OG... This really isn't a beginner recipe. but i recommend that you use calculators like this and others for boilout calcs http://www.brewersfriend.com/extract-ogfg/

 

[recentlyenlightened]

I brewed this 16 days ago, I have been a little busy, so unfortunately I racked it to the secondary two days late, I took an intermediate reading and it is 1.010 with an OG at 1.080 and i poured myself a glass of it to check it out and it the alcohol is very prevelant, it is not nearly as sweet as a tripel should be, I was wondering if this is normal or is there something I should do to make it sweeter?

 

[schweaty]

Brewed the AG version of this about two weeks ago. I too have experienced over attenuation on this beer as the above poster has. I'm fairly certain that it is due to the protein rest @ 140 for 15 minutes. In all honesty I'm not even sure that the rest is necessary depending on what type of pilsner malt you use. Most of the base malts out there today are highly modified and do not require protein rests. I tried it as per the original recipe and would not recommend it unless you want a beer that is REALLY boozy. My OG was 1.095 (planned for 1.087) and my last measured gravity was 1.012 (planned 1.021). Apparent attenuation is 87%! The beer is going to be 11% alcohol and I'm rather concerned that it might be undrinkable due to such a high ABV. I'm going to lager this beer for 2-3 months at least after I keg it in 4-6 weeks. Going to give this one a long secondary that's for sure.

In my opinion, I say skip the protein rest as I don't feel it's necessary. And if you must do a rest, do it between 120-130. The candi sugar will help dry this beer out plenty.

 

[smokinghole]

I'm running this brew through tomorrow. I however am making to changes. First change is instead of clear belgian candy I'm using cane jaggery since I have plenty to use for this recipe. Then I'm using WLP545 because I have it and don't know what else I'd use it for at this point. I have to stop buying yeast just because I spot it or because it's on sale.

 

[diverpat]

I'm doing this one tomorrow also. This will be my biggest brew to date so I'm looking forward too it!

 

[pzack]

9 days later and its at 1.016 and already tastes pretty damn good! Ive been reading about people moving away from using secondaries I was wondering of keeping this beer in the primary for three more weeks would hurt it at all. Any suggestions from those who've produced finished batches?

I didnt use a secondary and kept this in the primary for 3 months (out of necessity, not desire). It tasted amazing when I bottled it.

 

[vicratlhead51]

Man they have Final Absolution on tap at Big E's in Midland and I loved it. This recipe looks like a winner. Will definitely have to try this out.

 

[kccvxd]

Found it cached on Google :rockin:

Dragonmead Final Absolution Triple Clone


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.

Can someone help clarify this mash schedule for me? I will start by saying that I haven't done anything more than a single infusion mash and batch sparge, so I am not used to interpreting a mash schedule.

I am confused by the 2.5 qts/lb grain, which is 9 gallons of water. Is this going to be the amount of water you dough in with? It just seems that 2.5qt/lb grain is a really thin mash. I haven't brewed a triple before, so maybe it is just characteristic of the style?

Also, assuming 1-1.5 gallon loss due to absorption, that means 7.5 gallons collected before any sparging? How much water are folks sparging with? Seems like quite a bit of water to boil off already. Is this a 90 minute boil?

And finally, the mash schedule lists 9 gallons before additional infusions. I suppose this means that if you do the protein rest in a homemade cooler MLT, you'll need to add additional water to bring the temp up for the saccharification rest? Is that where the total mash volume of 10.2 gallons comes from?

Thanks for the help folks! I look forward to brewing this one this weekend!

 

[Wortimer75]

Brewed this last Sunday, 1.23.11. Tried to follow recipe as much as possible. Did a partial following DeathBrewer's thread on partial mash. After boil, I was at 1.094 with 4 gl. Added 1.5 gl to make 5.5 gl and pitched two packets of 3787. Very active fermentation, blew out the airlock. Still bubbling on day 9. Really excited to try this one.

Recipe converted from original AG recipe
2 lbs. Belgian Munich info
2.2 lbs. Belgian Pils info
7 lbs. CBW® Pilsen Light Liquid (Malt Extract) info
1.6 lbs. Candi Sugar Clear info
1.0 lbs. Wheat Flaked info
2 oz. Hallertau Mittelfruh (Pellets, 4.50 %AA) boiled 60 min. info
1 oz. Styrian Goldings (Pellets, 6.00 %AA) boiled 30 min. info
1 oz. Czech Saaz (Whole, 5.00 %AA) boiled 3 min. info
Yeast : WYeast 3787 Trappist High Gravity info

 

[Grasslands]

Can someone help clarify this mash schedule for me? I will start by saying that I haven't done anything more than a single infusion mash and batch sparge, so I am not used to interpreting a mash schedule.

I am confused by the 2.5 qts/lb grain, which is 9 gallons of water. Is this going to be the amount of water you dough in with? It just seems that 2.5qt/lb grain is a really thin mash. I haven't brewed a triple before, so maybe it is just characteristic of the style?

Also, assuming 1-1.5 gallon loss due to absorption, that means 7.5 gallons collected before any sparging? How much water are folks sparging with? Seems like quite a bit of water to boil off already. Is this a 90 minute boil?

And finally, the mash schedule lists 9 gallons before additional infusions. I suppose this means that if you do the protein rest in a homemade cooler MLT, you'll need to add additional water to bring the temp up for the saccharification rest? Is that where the total mash volume of 10.2 gallons comes from?

Thanks for the help folks! I look forward to brewing this one this weekend!

I batch sparged this @ 152 and it turned out just fine.

 

[diverpat]

I did the AG version of this 2 weeks ago. Got an OG of 1.088 and after checking it yesterday it had a SG of 1.006, 10.75% ABV. This stuff starts off sweet then finishes like rocket fuel. I hope this mellows a bit over the next 2 weeks before bottling.

 

[Mustangj]

I did the AG version of this 2 weeks ago. Got an OG of 1.088 and after checking it yesterday it had a SG of 1.006, 10.75% ABV. This stuff starts off sweet then finishes like rocket fuel. I hope this mellows a bit over the next 2 weeks before bottling.

It will. Mine was good after 2 months but it's really good at 6 months old.

 

[diatonic]

I brewed 11.5 gallons of this all-grain a couple days ago. I used WLP550 cuz I had a fresh yeast cake that wanted to do some more work. Looking forward to it.

 

[benthe8track]

Just ordered everything for the extract version only thing I'm unclear on is the boil size? I just realized a full 6 gallon boil will be impossible for me.

 

[IowAve]

I drank the last of this tonight. It was hard to save a few bottles this long. Clearly a taster favorite!

 

[Wortimer75]

Brewed this last Sunday, 1.23.11. Tried to follow recipe as much as possible. Did a partial following DeathBrewer's thread on partial mash. After boil, I was at 1.094 with 4 gl. Added 1.5 gl to make 5.5 gl and pitched two packets of 3787. Very active fermentation, blew out the airlock. Still bubbling on day 9. Really excited to try this one.

Recipe converted from original AG recipe
2 lbs. Belgian Munich info
2.2 lbs. Belgian Pils info
7 lbs. CBW® Pilsen Light Liquid (Malt Extract) info
1.6 lbs. Candi Sugar Clear info
1.0 lbs. Wheat Flaked info
2 oz. Hallertau Mittelfruh (Pellets, 4.50 %AA) boiled 60 min. info
1 oz. Styrian Goldings (Pellets, 6.00 %AA) boiled 30 min. info
1 oz. Czech Saaz (Whole, 5.00 %AA) boiled 3 min. info
Yeast : WYeast 3787 Trappist High Gravity info

Moved to Secondary although probably wasn't ready. Last sample was 1.016 and still going; tasted really good. Lots of banana.

It seems to be pretty murky still. When did others see the beer clear up?

 

[smokinghole]

I brewed mine on the 22nd and it just started clearing up a bit but has a long way to go.

 

[zman]

subscribed

 

[sacrifice]

Just finished brewing AG version of this today - pitched with 2L starter using Wyeast 1762.

 

[Mustangj]

I forgot to post this. This was 24hr after pitching.

 

[diatonic]

I pitched my yeast 10 days ago. Sparged a little too much and ended up with an OG of 1.085. Down to 1.014 today & still fermenting slowly.

Wowza! 9.30% ABV and climbing.

 

[sacrifice]

Brewed this on Saturday and decided to take a reading today - down to 1.013 from 1.084 in 4 days. Tasted a bit and it is shaping up to be good. Lots of young alcohol, of course, and that nice Belgian funkiness coming through :rockin:.

ETA: Fermentation at a fairly steady 68 to 69 degrees.