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

[beerloaf]

I just put this into my secondary a few days ago because I needed the primary for another batch. My OG was 1.084 and last I checked which was on Sat 3/19 the reading was down to 1.012. I'm happy with that, and it smells fantastic and doesn't taste bad either. That brings it around 10% ABV at the moment, and I will let it sit in the secondary for a few more weeks. Thanks for this recipe. I'm looking forward to trying this.

beerloaf

 

[sacrifice]

Bottled this yesterday after 5 weeks and a few days in the primary. Gravity was at 1.012 and it tasted great - after the 5+ week primary, it was beautifully clear. Carbed to 2.9 because I like bubbles

 

[mxracer652]

I neglected this in the primary for 5 weeks due to work travel, never even took a look at it. Pulled a sample for gravity this AM & all I can say is wow is that a tasty brew, OG was 1.092, FG is 1.014

So I kegged it.

 

[diatonic]

Mine's been on tap for about 3 weeks. It's really good. I filtered 5 of my 11 gallons, though in hindsight it didn't really make a difference. I wanted some to be brilliantly clear for an NHC entry, but I entered the non-filtered beer. It was brilliantly clear after sitting in the keg cold for a week. Especially after SWMBO's friends drank half the keg. This beer has also been really popular with "non-beer" people. Good stuff.

 

[NJtarheel]

I am going to try to make this batch in a week or so. I have two extract batches under my belt. I noticed there are no grains. Regarding the recipe, is an extract batch like this started at a specific temp? 160 degrees? Is it as simple as adding the extracts and then adding the hops as suggested? Looking forward to this brew....thanks.

Bottled:
American Pale Ale
Chinook IPA

 

[NJtarheel]

How big is your pot?

How much Sugar prior to bottling?

 

[diatonic]

How much Sugar prior to bottling?

I'd aim for the high-end of carbonation for the style, go for about 2.5 volumes of co2 and about 2.5 oz. Of corn sugar/5 gallons of beer.

 

[smokinghole]

I did the AG version of this scaled up to 6 gallons. I was going to measure out the right amount of sugar but instead just busted up a 1kg block of Jaggery. Between the yeast and the sugar I had a OG of 1.094 and a FG of 1.014 ending up with 10.5%abv. It tastes AWESOME and has one of the rockiest heads I ever brewed.

 

[ooguyx]

That was a lot of reading! But to summarize:

12.8lbs Pilsner
1.6lbs Munich Malt (2row)
1.6lbsCandy sugar @ 10mins

1.8oz hallertauer mittelfruh (60 mins)
.4oz styrian goldings (30 mins)
.8 chzech saaz (3 mins)

Although when I put that into Beersmith, it says that gives me an IBU of 24.5, the high end of the mentioned IBU scale for this beer. How can I reduce it to 20 IBUs? Should I exchange the 60 min hop for another or use less of it?

thanks!

 

[diatonic]

That was a lot of reading! But to summarize:

12.8lbs Pilsner
1.6lbs Munich Malt (2row)
1.6lbsCandy sugar @ 10mins

1.8oz hallertauer mittelfruh (60 mins)
.4oz styrian goldings (30 mins)
.8 chzech saaz (3 mins)

Although when I put that into Beersmith, it says that gives me an IBU of 24.5, the high end of the mentioned IBU scale for this beer. How can I reduce it to 20 IBUs? Should I exchange the 60 min hop for another or use less of it?

thanks!

I wouldn't change a thing, except maybe the bitterness formula in BeerSmith. I think the hops in this recipe are perfect.

 

[smokinghole]

Certainly agree with a great balance.

 

[CSI - CandiSyrup]

I did the AG version of this scaled up to 6 gallons. I was going to measure out the right amount of sugar but instead just busted up a 1kg block of Jaggery. Between the yeast and the sugar I had a OG of 1.094 and a FG of 1.014 ending up with 10.5%abv. It tastes AWESOME and has one of the rockiest heads I ever brewed.

For those who are interested, Candy Syrup, Inc. is offering samples of their premium Dark Candi Syrup D-180.

www.candisyrup.com

 

[Yunocallme]

Pumped to try this. Total noob question here: for the extract brew, you guys are all using 3 cans of Munton's Light, correct?

 

[CSI - CandiSyrup]

9/15 og 1.101

9/21 fg 1.012


ABV 11.68%

Now that is impressive. I was lurking on this thread a few times and wondered about the FG being too cloying sweet. An FG of 1.012 is just about perfect for a triple. Did you use a stir-plate starter based on MrMalty Calcs?

 

[Sheldon]

hope the fulfull the free offer. thanks

 

[smokinghole]

Well I checked one of my capped bottles of this the other day. I over did it with priming sugar, or there was brett in the carboy somehow. I did a wild yeast test on the brew and it came up positive. However I did find out that some belgian strains can give false positives. Either way it's overcarbed. I can't pour it into a duvel glass going as slow as possible even with having the glass cold and freshly rinsed. It tastes great but I might have to pop the caps off and let it vent some co2 over an hour or two time wise. The thing that worries me are my corked 750s. I don't know how I over did it on priming sugar considering I calculated for 65F which the beer was sitting at before bottling. Makes me wish there were a cheap reliable way to test for residual carbonation before bottling for homebrewers. I know breweries have a carbonation tester but those things are like $2000.

 

[Grasslands]

Now that is impressive. I was lurking on this thread a few times and wondered about the FG being too cloying sweet. An FG of 1.012 is just about perfect for a triple. Did you use a stir-plate starter based on MrMalty Calcs?

I had similar results to Mustang's (only with a slightly lower OG) and I only used a small starter with the old fashioned "swirling-as-you-walk-by" method.

 

[jt97202]

I attempted this as my 2nd brew doing a partial boil extract version. I started with 1.070 OG and now after 13 days in the primary it's only at 1.028. I used two packs of the Wy'east trappist yeast. It took nearly 24hrs to start fermenting but then it seemed to be going well. It did get a little cold (low 60's) when I was out of town this past week for a few days but has been around 68-72 other than that. Could that have caused it to stall or should it be done by now anyway? Is there anything I can do to get it going again? Thanks in advance. So much to learn....

 

[Mustangj]

Now that is impressive. I was lurking on this thread a few times and wondered about the FG being too cloying sweet. An FG of 1.012 is just about perfect for a triple. Did you use a stir-plate starter based on MrMalty Calcs?

I made a 2000ml starter and used a stir plate. I had stepped it up a couple time.

 

[Native302]

For those who are interested, Candy Syrup, Inc. is offering samples of their premium Dark Candi Syrup D-180.

www.candisyrup.com

I got in on this and since I'm in the military they are sending me 5lbs for free! A.J. at candi syrup said they won't ship until June, but hell for a free 5lbs I'll wait.

Thanks for the post and big thanks to candi syrup for the free samples. :rockin:

 

[CSI - CandiSyrup]

I had similar results to Mustang's (only with a slightly lower OG) and I only used a small starter with the old fashioned "swirling-as-you-walk-by" method.

LOL!!!! +1 for Grasslands!

I'm brewing this recipe this Friday. Wish me luck...I do dearly love a triple.

 

[CSI - CandiSyrup]

hope the fulfull the free offer. thanks

A.J. (one of the partners from Candi Syrup, Inc) was saying in another forum that they plan to release the samples in advance of the planned date...sometime in early May and the shipping would be low.

 

[ndwright86]

Just for clarification, nothing needs to be steeped in? All my previous brews I had to put grains in a sack and steep for a while. I'm a little confused. I bought all the ingredients listed and I look forward to brewing this this weekend!!

 

[Grasslands]

Nope. No need for specialty grains on the extract version of this recipe.

 

[stevebkca09]

Just started this according to the instructions. OG of 1.085 at ~70F. Looking forward to the final product!

 

[Grasslands]

Sweet! That's similar to mine which turned out awesome - I added corn sugar a couple days into primary fermentation to boost the ABV as I didn't have it all on hand on brew day.

 

[Mustangj]

It's such a good beer!! my hop flavor is starting to fade but it's still really good.( brewed back in sept)

 

[theschick]

brewed this a couple of weeks ago, mine finished nice and dry at 1.008. I fermented pretty low at 64 and raised it up to 70 through the week. I think I'll cold crash it, and then add T-58 for a bottling yeast, which might give it a little more peppery taste.

 

[bucfanmike]

i got a blonde ale in primary right now, what do you guys think of using that yeast cake for this beer.

 

[theschick]

Bucfanmike - you should specify which yeast strain you are talking about. But, unless its a Belgian strain, I wouldn't bother. All the flavor comes from the yeast.