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

[diatonic]

Brewed just shy of 2 weeks ago. Racked to bright tank last night. Tasted AMAZING! I used WLP550. Love this beer already, and it's not even clear. Fruity Belgian nose. Crisp. Citrus quality. Finishes a little hot due to being less than 2 weeks old & 9.6% ABV (1.086 to 1.013)

It is going to be fantastic.

 

[smokinghole]

I'm going to move mine into my garage (lagering room) and bottle next week I think. Half will be carbed on the lower end and half will be carbed slightly higher in corked bottles.

 

[b0rderman]

I did the partial mash version of this recipe, 5.6lbs of grain with a 24hr two vial starter.

9 hours after pitch, that jug of sanitizer is starting to look pretty tasty:



Thanks for the recipe/thread

 

[Moonraker7]

Hey. I plan on trying the all grain version of this. For those who might have brewed this alright, does this recipe look alright? I'm still somewhat new to all grain brewing and want to make sure I'm doing this right.

http://www.brewmasterswarehouse.com/recipe/c391cd1d/

 

[neovox]

This was my 5gal batch. Some minor differences with your recipe.

Amount Item Type % or IBU
14.00 lb Pilsener (2.0 SRM) Grain 80.0 %
1.75 lb Munich Malt(2-row) (6.0 SRM) Grain 10.0 %
3.00 oz Hallertauer [3.30%] (60 min) Hops 29.6 IBU
0.40 oz Fuggles [4.80%] (30 min) Hops 4.4 IBU
1.00 oz Czech Saaz [4.00%] (3 min) Hops 1.5 IBU
1.75 lb Candy Sugar (0.0 SRM) Sugar 10.0 %

 

[Moonraker7]

How did yours come out? I planned to make 6 gallons with my recipe, do you see anything with mine that could use adjustment?

 

[smokinghole]

I planned for 6 gallons and made mine with 15.5lbs of Pils and 2lbs of Munich. My gravity was a little high from the mash and then I added jaggery sugar instead of plain table sugar. They come in 1kg blocks so rather than weigh out the 1.5 or 1.75lbs of sugar I just dropped the whole thing in. So mine will be a bit higher alcohol than the standard recipe. I will be bottling next week most likely.

 

[beerloaf]

I'll be making the extract version of this early next week. Looking forward to it. Thanks original poster for posting this recipe!

 

[Wortimer75]

I brewed this beer 1.23.11, fermented for 4 weeks and have been drawing off the keg for two. Turned out fantastic. Roughly 8.4 ABV. I liked it so much I brewed it again yesterday. Stayed mostly true to the grain bill but added 1/10 more belgian candi sugar and .5oz bitter orange peel.

 

[smokinghole]

I have an update on mine. I did a streak plate on a wild yeast testing media. My tripel has brett in it somehow. I'm sure it's from my Old Ale but how it got in the tripel and not my other beers I don't know. Either way I think I'll check the gravity and possibly bottle it this week. I will just add less priming sugar based on the residual gravity for the brett to consume. I'll be bottling in heavy champagne bottles so a bomb isn't a real concern for me.

 

[beerloaf]

I'm brewing this tomorrow. I will be using German Hallertau.

 

[beerloaf]

I brewed this today and now it's in my primary. I did have to make a few substitutions due to the store not having certain hops. I subbed in German Hallertau and US Saaz. Other than that I followed the directions to the letter. OG was 1.084 which makes this the biggest brew that I have done so far. I did make a yeast starter and so far not a whole lot of action however at the writing of this it's only been 10 hours since I pitched the yeast.

Now it's fermenting like a champ! Smells really fruity maybe a little banana, don't know but I like it!

 

[rwbp55]

I cracked the first bottle after a month of bottle carbing and it was very good. Mine is of the stronger variety, almost 11%. My fermentation temp was lower than I would have liked producing a more phenolic/banana flavor than I would have liked. Very good with a slight alcohol tinge to it.

 

[Tomtanner]

Hey guys, major newbie here. This is a 5 gallon recipe right? Also how would a new brewer Luke myself know how long to bowl in the hops? This will be my second batch, which explains my extremely simplistic and ignorant questions.

Thanks for any guidance you can lend, il be buying ingredients tomorrow and brewing Sunday.

 

[Mustangj]

Hey guys, major newbie here. This is a 5 gallon recipe right? Also how would a new brewer Luke myself know how long to bowl in the hops? This will be my second batch, which explains my extremely simplistic and ignorant questions.

Thanks for any guidance you can lend, il be buying ingredients tomorrow and brewing Sunday.

6 gallons and your going to boil for 60 min.

The time next to the hops is how long they need to boil.

Hops:
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min

 

[Tomtanner]

6 gallons and your going to boil for 60 min.

The time next to the hops is how long they need to boil.

Hops:
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min

Hey thanks for the help! So my fermented says 6.5 gallons on the side of the bucket but will that give it enough room or should I downsize the recipe to accommodate?

 

[Grasslands]

Hey guys, major newbie here. This is a 5 gallon recipe right? Also how would a new brewer Luke myself know how long to bowl in the hops? This will be my second batch, which explains my extremely simplistic and ignorant questions.

Thanks for any guidance you can lend, il be buying ingredients tomorrow and brewing Sunday.

I have only brewed this up as an all grain batch, so I cant vouch for how good the extract version is. That being said, yes it is a 5 g batch. You should be able to find the extract recipe and hop schedule somewhere in this thread. You picked a hell of a second batch

Or what MustangJ said

 

[Tomtanner]

6 gallons and your going to boil for 60 min.

The time next to the hops is how long they need to boil.

Hops:
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min

Also, should I still start with two gallons of water for the bowl or should I up that To 3 gallons due to this being a 6 gallon recipe as opposed to a 5 gallon recipe...... Like I said MAJOR newbie, I just really enjoy good beer.

 

[Mustangj]

Also, should I still start with two gallons of water for the bowl or should I up that To 3 gallons due to this being a 6 gallon recipe as opposed to a 5 gallon recipe...... Like I said MAJOR newbie, I just really enjoy good beer.

How big is your pot?

 

[Tomtanner]

How big is your pot?

5 gallons

 

[Mustangj]

Go with 3 gallons

 

[Grasslands]

6 gallons and your going to boil for 60 min.

The time next to the hops is how long they need to boil.

Hops:
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min

Should he scale up the hops because it's not a full boil? Or is the above taking that into account already?

 

[Mustangj]

Should he scale up the hops because it's not a full boil? Or is the above taking that into account already?

No..I don't see why you would.

 

[runningweird]

must brew this.

 

[diverpat]

I bottled this 3 weeks ago. I did a tester yesterday and found very very low carbonation. I added 4.15oz of priming sugar to 4 gallons (2.7 volumes) and made sure to siphon a little yeast into the bottling bucket to help the carbing along.

My ABV is 10.75%, I'm wondering if the high alcohol content has slowed the WLP500 down a little bit. I'm storing the bottles at 68-70. I gave each bottle a little shake yesterday in an attempt to reinvigorate the yeast. I'm planning on bottle aging this for another month or two, hopefully the yeast will carb it up a lot more.

 

[diatonic]

Big-ass beers like this tend to take a while to bottle condition. I'd expect about 6 weeks, and try to keep them warm (70-75). I've force carbonated mine.

 

[IowAve]

I bottled this 3 weeks ago. I did a tester yesterday and found very very low carbonation. I added 4.15oz of priming sugar to 4 gallons (2.7 volumes) and made sure to siphon a little yeast into the bottling bucket to help the carbing along.

My ABV is 10.75%, I'm wondering if the high alcohol content has slowed the WLP500 down a little bit. I'm storing the bottles at 68-70. I gave each bottle a little shake yesterday in an attempt to reinvigorate the yeast. I'm planning on bottle aging this for another month or two, hopefully the yeast will carb it up a lot more.

Mine carbed very slow as well. After about 7 or 8 weeks it carbed to where I thought it should be. I need to brew this one again soon

 

[rwbp55]

I just wanted to chime in again on how well this beer turned out. I made a 6 gallon batch and bottled and let it sit for about 3 weeks and got full carbonation. My beer was also of the stronger style at over 11% or so. Turned out fantastic; recipe definitely a keeper.

 

[neovox]

Anyone submit this one to the HBT contest?

 

[Grasslands]

No..I don't see why you would.

Well, I guess I assumed Hurricane had a 6.5-7g boil, so his hop schedule and expected IBUs would be relative to that volume size/gravity. At a 3 gallon boil, Tom's going to end up with 10-15 IBUs, as opposed to 20-25.

My question about scaling up is whether or not Tom wants 20-25 IBUs or 10-15 IBUs.