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

[FuzzeWuzze]

Tasted a 5 month old bottle yesterday. Only now is it getting to be mellowed and carbed enough to where I like. Patience really pays off on this one. Might attempt an AG version of this now that I'm equipped.

Interested to see how mine ends up...i tasted it after primary when i moved it to a keg to age in my closet, and holy moley, it definitely has a strong kick too it.

Granted when i did this, i didnt realize the recipe was for 6 Gallons and made it with 5 gallons, so its probably a bit more potent than it otherwise would be.

 

[pshepard327]

Brewed this yesterday and only hit a OG of 1.073. Should i add anything to primary or secondary to bump that up some? Not sure of how to go about that.

 

[SoupNazi]

Brewed this yesterday and only hit a OG of 1.073. Should i add anything to primary or secondary to bump that up some? Not sure of how to go about that.

Extract or all grain?

Was your sample hot or cold when you took the gravity?

 

[Soup4you2]

Getting the ingredients together now for this recipe, hoping i can brew it up next weekend.. Looking forward to it! thanks for sharing the recipe...

 

[EnjoyGoodBeer]

How much priming suger should be used for bottles? Also is there any grains to steep?

 

[BuffaloBeer1]

I found these two links on another post. Since I have started using them I have had great results with carbonation. I usually shoot for the mid range of the levels they suggest.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

http://www.tastybrew.com/calculators/priming.html

 

[pshepard327]

Sorry been out of town. It was AG and I added the correct points for temp. It has been 11 days in primary and I just checked it at 1.02. Think I should stir it up some or just go to primary. Tasted pretty darn good though.

 

[Soup4you2]

Brewed this up last night. (extract version). I did add the candy at the beginning of the boil, (didn't see the thread saying to add it in at the last 10min until today ). but hit an OG of 1.084

The wort tasted pretty good.. looking forward to seeing how it progresses

 

[Zoltanar]

I did the ag version 2 months ago and bottled it least week. I think it might have bene infected...but again, I'm not sure.

There was a white film on top of the wort. It was thin and breakable - I tried to scoop it out, but it would not come as a "skin" - it was crumbling. It was pretty thin. It reminds me of the salty deposit on top of pickled olives or dills. Anybody ever had something similar? I should have taken pictures, but I totally forgot.

I bottled it anyway and will wait just before Christmas to try it out as I was told to leave enough time for it to mature.

 

[nicali]

I had the same thing, I didnt think much of it I try not to freak out. I bottled on 9/6 and popped one a couple nights ago- they taste great! I was a little surprised actually since mine came in at 11.1 and I figured it would need more time to mellow.

 

[Zoltanar]

Ok thanks. But was that infection or some other type of "normal/expected" reaction? What is it exactly?

In any case, I planned on waiting and see if I get sick after the first one

Cheers!

 

[Zoltanar]

After 3 weeks in the bottles, it started to form that crusty layer in the bottles too. Did you experience the same thing or was it gone once you bottled?

 

[SoupNazi]

Perhaps kreuzen(sp?) due to fermentation from the priming sugar?

 

[Zoltanar]

No, I don't think so because it seems to be the exact same thing as while it was fermenting in the bucket. Still trying to figure out what exactly it is.

 

[Soup4you2]

Just racked mine over the past weekend, looking forward to trying it out in a few weeks..

 

[nicali]

no film in the bottle, but I didnt mess with it when it was in the bucket, just racked it out from under.

 

[Zoltanar]

That's what I did too, leaving a good quantity in the bucket to ensure I didn't get it in the bottles. We'll see how it turns out when I pop one open in a month or so...

 

[RVAstout]

Just started a batch of this. I use to get a growler every couple of weeks from Dragonmead if the taste is right the 800 miles I moved this past year won't be so bad.

 

[Soup4you2]

Gave it a quick taste test last night. Split the glass between myself and the woman, She took 1 sip and said "Put more in the fridge now!"

I must say it was pretty damn good. Still a tiny bit green, estimating it will be ready on Dec 5th. Also not a beer i would sit there and get drunk off of; but a great beer for sipping at the dinner table..

 

[SoupNazi]

Mine hit 8 months in the bottle. So naturally it was time to crack one. It has less banana than I remember when it was young, but much more mellow and less hot alcohol. Can't wait to taste it on its year anniversary!


Good things come to those who wait!

 

[Bombeque]

Ok, so I brewed this tonight. Clearly I havent brewed extract in a while so I forgot that adding all the fermentables raises the volume of the boil. Therefore what was supposed to be 6gallons turned out to be about 7.5! Now I used 2 lbs sugar and one extra lb of dme so about 14 total lbs of fermentables. It came out at 1.090, areated with pure oxygen for 2 mins and pitched a 2l active starter. Im happy with the OG, but what do you think will happen to the hopps?? I know theyre not prominent in the beer to begin with, but a extra 1.5 gallons, you think itll still be ok? I plan on aging this for a year because Ill be on deployment. I was thinking of maybe dry hopping a week or so before kegging to get some hop flavor back. Thoughts?

 

[charliho]

Hi everyone, newbie here!
First of all thanks for this recipe, especially to Hurricane!
I'm planning now to do the AG version of this, but I have some doubts concerning to the mash volumes. Do you guys think its correct a total mash volume of 10.30 gal (as it's written in the recipe posted here) for a batch size of 5.0 gal? Is not too much mash volume? I don't think I will loss this amount of water boling. I only have done 2 AG before, so any explanation will be appreciated.

 

[mike_in_ak]

Look at the water chart in joy of home brewing or any of the other books or Palmer's book online.

One quart per gallon mash, probably twice as much for sparge.

You will lose an amount of water per pound of grain. You will also lost an amount of water to evaporation.

If your math doesn't end up with the proper amount in the carboy, it means you have to boil longer. People common boil big beers for 1.5-2 hours. But that would of course change your hop schedule.

You don't want to go with less mash water than you need because it will affect the mash process, probably in a bad way. I.e, not enough water for effective conversion and run off etc.

 

[BroStefan]

Here is my rough and ready way to figure mash volumes.

Numbers are based on my system- YMMV.

I want to end up with 6 gal in the kettle at the end of the boil

I know I will boil off ~1 gal in an hour.

I always plan on adding < 1 gal to bring the per boil volume up to my required per boil volume. I deduct .5 gal in the formula. (I'd rather top up than have to extend my boil time.)

I will loss ~ .10 gal / lb of grain to absorption.

Assuming 10 lbs of grain for this example and a one hour boil

6 + 1 - 1 + .5= 7.5 gals of brewing water.

I mash with roughly 1/2 and batch sparag with the other 1/2. Any grist / water ratio between 1 gt and 4 gt per pound works fine. I get very consistent efficiency anywhere in that range.

Hope this is clear...

 

[TX-straggler]

When does the candi sugar go in

 

[TX-straggler]

When does the candi sugar go in when doing the AG

 

[SoupNazi]

When does the candi sugar go in when doing the AG

You might get mixed answers, but towards the end of boil is most common.

 

[TX-straggler]

Thanks!

Was gonna do @15 minutes

First go round with Belgians :/

 

[SoupNazi]

Thanks!

Was gonna do @15 minutes

First go round with Belgians :/

Was my first as well! Remember to take the pot off the burner while you add the sugar. And to mash low.

good luck!

 

[BroStefan]

When does the candi sugar go in when doing the AG

Candi Sugar is just sucrose aka table sugar, a simple sugar. For high gravity beers I put simple sugars in after fermentation has begun to slow down a bit. The idea is to let the yeast work on the more complex malt sugars, than feed 'em the easy to digest ones. This will help get a full attenuation. And, yes, this means they don't get boiled.