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

[KCBigDog]

Blow off tube, no worries.

I've got a blow off rigged with a carboy cap.

 

[n8dagr8]

Is Pilsner Light and Light LME the same thing?

[/QUOTE]

I don't think this ever got answered...can extra light DME be used here?

 

[HenryVance3]

I would use the Briess Pilsen personally

http://www.northernbrewer.com/brewi...tract/dry-malt-extract/briess-dme-pilsen.html

 

[n8dagr8]

I would use the Briess Pilsen personally

http://www.northernbrewer.com/brewi...tract/dry-malt-extract/briess-dme-pilsen.html

Aight...didn't make sense that Briess didn't make an extra light DME but that is what AHBS is selling. It's actually the Briess pilsen they just call it extra light.

 

[KCBigDog]

Mine has been in primary for 5 weeks. I can't wait to get an open keg... Better start drinking faster!

 

[Flywheel]

I'm going to brew this slightly tweaked version.

Any concerns?

http://hopville.com/recipe/888543/belgian-tripel-recipes/belgian-tripel-102011

I like to add wheat DME, I find it helps head retention and adds a creaminess. Adn a little biscuit malt for, a little something, you know for the effort.


Thanks!

 

[Flywheel]

*and

 

[Flywheel]

I'm going to brew this slightly tweaked version.

Any concerns?

http://hopville.com/recipe/888543/belgian-tripel-recipes/belgian-tripel-102011

I like to add wheat DME, I find it helps head retention and adds a creaminess. Adn a little biscuit malt for, a little something, you know for the effort.


Thanks!

If I do a full boil (5 g) is my hop bill out of whack?

http://hopville.com/recipe/888543/belgian-tripel-recipes/belgian-tripel-102011


Thanks!

 

[Flywheel]

Bump

 

[jsweeney]

Hi Gang,

I am recently new to homebrewing...again. After a ten year hiatus, I've gotten the bug again. Currently have a DFH 60 minute IPA clone dry-hopping in the secondary. This beer is one of my favorites. It doesn't get near enough attention in the admittedly crowded Michigan micro-brew scene. I am planning on making this recipe my next batch but I have a basic question:

Is it preferable to do a full 60 min boil with all fermentables at once? If not, how would you recommend splitting it up?

Thanks,

Jody

 

[Flywheel]

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:

Are these amounts for a full boil?

Are any of these late addition?


Thanks!

 

[AmicusCervesa]

Is it preferable to do a full 60 min boil with all fermentables at once? If not, how would you recommend splitting it up?

Thanks,

Jody[/QUOTE]

Jody,
First, welcome back to brewing!!
Next, I personally always splitting. It depends on the beer as to the hop schedule i follow, considering how much i want the hops to feature. In, say, an IPA, i get my bittering hops in early but add more the last 5-15 minutes for flavor punch and aroma. For Belgians, I focus on making the hops compliment, not shine. I want them to be the axle on my car, not the rims. Make sense? So, here, i would do half at about 45 minutes and half at 5-15. I like to look here http://www.howtobrew.com/section1/chapter5-3.html
and go through each hop's profile. add "fruity/spicy" hops early and anything thats stronger at the end. That way, you minimize overshadowing your malty, fruity goodness. I would do Hallertau early (45-60 min) and the Goldings at 15, with the Saaz at 5 min or at flameout.

 

[TommyB]

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:

Can anyone convert this to a partial boil for me? (or did I miss in somewhere in the replies) I wanna try a 5 gallon batch with my small pot (5gal) and see how it turns out before I invest in the ingredients for my 20 gallon pot (10gal min batch size)

 

[n8dagr8]

I'm going to brew this slightly tweaked version.

Any concerns?

http://hopville.com/recipe/888543/belgian-tripel-recipes/belgian-tripel-102011

I like to add wheat DME, I find it helps head retention and adds a creaminess. Adn a little biscuit malt for, a little something, you know for the effort.


Thanks!

I added half a pound of carapils for head/body. Fits the style...

 

[n8dagr8]

What temperature are you guys aging this at?

 

[Praesil]

Made this a few weeks ago - it spend 3 weeks in the primary and so far, 1 week in secondary. What's a good time length for secondary (3 weeks?) and how long from bottle to drink? (I'll assume 2+?)

 

[n8dagr8]

Made this a few weeks ago - it spend 3 weeks in the primary and so far, 1 week in secondary. What's a good time length for secondary (3 weeks?) and how long from bottle to drink? (I'll assume 2+?)

I think most people are doing at least a month primary (I did). You might do at least 4 weeks secondary. I've had mine lagering for about 5 weeks now and it still has a slight alcohol bite...so maybe a month in secondary and a month in the bottle, then chill a few and try. Mine did end up at about 9.7% abv, though.

 

[millsware]

What happens to the flavor if the sugar isn't added?

 

[Sheldon]

What would you all think of about .5 oz crushed corriander added 5 minutes from end of boil?

I am doing this tomorrow and think it mite add a bit of citrus zest to the final taste.

Sheldon

 

[jjhachey]

Can anyone convert this to a partial boil for me? (or did I miss in somewhere in the replies) I wanna try a 5 gallon batch with my small pot (5gal) and see how it turns out before I invest in the ingredients for my 20 gallon pot (10gal min batch size)

Wondering if the answer to this has been posted here yet. Just read all 20 pages and I'd love to give this one a shot, but right now I only have the capability to do 5 gal batches with a partial boil (5 gal pot). Anyone have any suggestions on changes to the extract or hops qty or schedule to make this happen?

Thanks!

 

[millsware]

For the partial boil, if you are doing extract, not much should change. Boil whatever you can and add the extract accordingly. With this dense of a wort, the hop utilization might be affected, but you could get around that by holding back some of the extract until ~15 minutes left in the boil.

Any word on the sugar and how it affects the flavor?

 

[Sheldon]

so no body has tried any type of brewing this recipe with corriander??? I guess I will report back in a few weeks. Have a slow fermentation going on right now.

 

[Wortimer75]

so no body has tried any type of brewing this recipe with corriander??? I guess I will report back in a few weeks. Have a slow fermentation going on right now.

I have, in addition to 1 oz. black peppercorn @ 15 min.. Depending on your ferm. temperature it may be indistinguishable. Personnally, I ferment on the higher side and underpitch to stress the yeast. I like the nose and flavor of the yeast or my palate isn't finely tuned enough to pickup the sublety of the coriander. I've brewed different variations of this recipe several times and have really enjoyed it. My last iteration, stylistically, turned into a Golden Strong Ale, 11+%.

 

[Sheldon]

thanks for the input.

 

[G8Rdoc27]

I am excited to try this recipe. Where did you all find the pilsner light lme? Thanks for the help.

 

[kreausenator]

I want to try this as an AG. What would the mash schedule be for all grain?
I got out of brewing for a couple years because of health issues but now I am getting back into it. I need to brush the dust off. But anyway, a mash schedule would help alot. Thanks

 

[G8Rdoc27]

Again, can anyone help? Where did you all find the pilsner light lme? I saw someone mention some dme instead. If I was using the pilsner dme would I still use the 9.9 lbs like it calls for the lme in the converted recipe? Thanks again for the help.

 

[G8Rdoc27]

S

 

[HuRRiC4Ne]

Again, can anyone help? Where did you all find the pilsner light lme? I saw someone mention some dme instead. If I was using the pilsner dme would I still use the 9.9 lbs like it calls for the lme in the converted recipe? Thanks again for the help.

Before i went all-grain, i used to use Briess Liquid Malt Extract. Here it is here, Briess Liquid Malt Extracts | Beer Wine Hobby I would think your local brew show would have this.... But to further answer your question, i would use DME and the LME with creating an extract clone so i could get a finer OG and a slightly diverse taste instead of using all pilsner.

And sorry for being away for so long, my mail box is filled and i don't check this regularly... I have a real nice Wee Heavy Recipe in the works next! Thanks everyone for following this post and offering different variations/tips/suggestions and feedback. I may need to upgrade to premium membership...

Jim

 

[h_bomb]

If I was to brew the a 5 gallon batch, would the recipe change?