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

[fun4stuff]

I'm still at 1.024, any suggestions on what to do?

Started this recipe last Saturday night 1/10 with bubbles through blow tube by morning. Later Sunday afternoon I had krausen exploding out my blow tube. Airlock slowed down and stopped today. Temperature in my basement had fallen to 62-64 today and temp strip on bucket read 65. Moved it back upstairs to where it is 70-72. Will check gravity this Saturday !

Was initially going to do a secondary, but it appears a lot of people on here don't think they're necessary.

 

[fun4stuff]

Started this recipe last Saturday night 1/10 with bubbles through blow tube by morning. Later Sunday afternoon I had krausen exploding out my blow tube. Airlock slowed down and stopped today. Temperature in my basement had fallen to 62-64 today and temp strip on bucket read 65. Moved it back upstairs to where it is 70-72. Will check gravity this Saturday !

Was initially going to do a secondary, but it appears a lot of people on here don't think they're necessary.

Got temperature to 73 on on day 4.

Day 6: SG 1.021 today. 8.4% abv !
Smells and taste great- just like a Belgian tripel.

 

[cdoebler]

Got temperature to 73 on on day 4.

Day 6: SG 1.021 today. 8.4% abv !
Smells and taste great- just like a Belgian tripel.

Did yours ever go below 1.021?

 

[fun4stuff]

Did yours ever go below 1.021?

Still waiting ! Started the brew on 1/10.
Day 6: SG 1.021
Day 9: SG 1.020

The thing is I did not "De-gas" the sample on Day 6. When I originally measured SG on day 9 it read 1.023... then I looked at it again 5 mins later and it had increased to 1.028. I then shook the sample vigorously over a period of a couple hours until it quit fizzing and it finally settled at 1.020.

I am hoping comes down a little more. Tastes a little sweet, although could be worse. I am trying not to measure it again until the 4 week mark. I haven't had bubbles in airlock since day 3 though. Its sitting at 70-72 degrees now.

Did you get yours down?

 

[cdoebler]

Still waiting ! Started the brew on 1/10.
Day 6: SG 1.021
Day 9: SG 1.020

The thing is I did not "De-gas" the sample on Day 6. When I originally measured SG on day 9 it read 1.023... then I looked at it again 5 mins later and it had increased to 1.028. I then shook the sample vigorously over a period of a couple hours until it quit fizzing and it finally settled at 1.020.

I am hoping comes down a little more. Tastes a little sweet, although could be worse. I am trying not to measure it again until the 4 week mark. I haven't had bubbles in airlock since day 3 though. Its sitting at 70-72 degrees now.

Did you get yours down?

I started mine on Jan 2nd at 1.081
Day 8 I was at 1.024
Day 14 I was at 1.021
And I haven't checked since.

I've heard that on these bigger beers, it'll go fast in the beginning but then the last little bit can take a lot longer. I'm trying to do the same as you and wait until week 4 to check again, hoping to see it around 1.016ish.

 

[tclynch4]

We did this beer last year and found that it needed a little extra push to get all that sugar used up. A pre starter on your yeast is the trick to get all that goodness chewed up. One year later we drink it and think it's one of the best beer's so far. Good luck.

 

[HuRRiC4Ne]

I'm still at 1.024, any suggestions on what to do?

Sounds like stuck fermentation... Sometimes a re rack will get it going again, I like to add some yeast energizer and nutrient to kick it back off. What ever happen for you?

 

[user 141939]

Whats everyone aiming for for an OG here? Original recipe says 1.085 but page 7 says 1.096. I'm thinking 1.085.

 

[cdoebler]

Whats everyone aiming for for an OG here? Original recipe says 1.085 but page 7 says 1.096. I'm thinking 1.085.

The original recipe is for the 8.5% version of the recipe. Dragonmead now makes it at 10% which is the update recipe.

 

[user 141939]

The original recipe is for the 8.5% version of the recipe. Dragonmead now makes it at 10% which is the update recipe.

I would imagine that going at 1.085 is gonna get me close to ten percent. This would be finishing at 1.010 which seems reasonable for a tripel. If i wanted an 8.5%, I would think i'd be in the 70s somewhere for an OG.

 

[cdoebler]

I would imagine that going at 1.085 is gonna get me close to ten percent. This would be finishing at 1.010 which seems reasonable for a tripel. If i wanted an 8.5%, I would think i'd be in the 70s somewhere for an OG.

I believe with the extract recipe, most are finishing around 1.018 and not quite getting up to 1.085.

I know personally I started at 1.081.

 

[cdoebler]

Just an update in case anyone is in the same situation. I was stuck around 1.022ish, I swirled the bucket a little and fermentation took off again. A week later, I'm down to 1.016. I'm going to give it a few days to see if it's done but I'm happy with where I'm at now!

 

[fun4stuff]

Just an update in case anyone is in the same situation. I was stuck around 1.022ish, I swirled the bucket a little and fermentation took off again. A week later, I'm down to 1.016. I'm going to give it a few days to see if it's done but I'm happy with where I'm at now!

Did you notice any airlock activity? I'll be checking mine this coming week.

 

[cdoebler]

Did you notice any airlock activity? I'll be checking mine this coming week.

I did after I swirled it.

 

[fun4stuff]

I did after I swirled it.

I couldn't wait another week to check. It's day 22 and SG is 1.018 (down from 1.020 previously). I plan to bottle next weekend, providing I don't have to go out of town.

I've also swirled the bucket a few times over the last couple weeks. I never noticed any bubbles other than from CO2 coming out of solution.

 

[user 141939]

View attachment ImageUploadedByHome Brew1422898496.739164.jpg brewed this on saturday and pitched a healthy dose of wlp530.

That's a four gallon batch in a six gallon carboy after about 36 hours. I pitched at 67 but the beer took the temp, water bath and all up to close to 70 yesterday.

 

[fun4stuff]

keg'd half and bottled half after 5.5 weeks in primary. (Only have room for 2.5 gal keg). OG 1.083 , FG 1.018. Tastes great already!

 

[tucsonmike]

So I think I dun goofed. Brewed this recipe for the first time all grain tonight. I checked my refractometer at 70 ferinheight and got 20 brix(1.083?) without any sugar addition. I used 15 lbs Pilsener Belgium beacuse I thought my efficiency was ****. what should i do? I brewed an IPA a couple days ago with 14lbs 2 row and came in at 16 brix.... so i don't think i have issues with the refractometer. I verified zero with RO water. Should I add any sugar to the wort like the recipe calls for??????


EDIT: So, i'm just going to add 1 pound beet sugar. If my calculations are correct I should end up with about 10.5%ABV!

 

[fun4stuff]

So I think I dun goofed. Brewed this recipe for the first time all grain tonight. I checked my refractometer at 70 ferinheight and got 20 brix(1.083?) without any sugar addition. I used 15 lbs Pilsener Belgium beacuse I thought my efficiency was ****. what should i do? I brewed an IPA a couple days ago with 14lbs 2 row and came in at 16 brix.... so i don't think i have issues with the refractometer. I verified zero with RO water. Should I add any sugar to the wort like the recipe calls for??????


Thanks for the help, -Mike:rockin:

I would still as the candi sugar is pretty characteristic to the tripel style and I like higher ABV! I have heard adding it after fermentation is started will also ramp up the yeast and help it finish. Do you technically have to boil it before adding to sterilize it?

 

[bolus14]

No need to boil but might want to give a gentle stir as your pouring it in to make sure it doesn't all settle to the bottom.

 

[CSI - CandiSyrup]

I would still as the candi sugar is pretty characteristic to the tripel style and I like higher ABV! I have heard adding it after fermentation is started will also ramp up the yeast and help it finish. Do you technically have to boil it before adding to sterilize it?

Can wild yeast or bacteria exist in a viable state in granular sugar - No.
Can mold species, (UK moulds), exist in dry granular sugar - you bet. Boil it!

 

[CajunCountry]

Can someone help me out, I'm trying to figure out the 10% abv extract recipe. how would it be different from the original recipe on page 1?

 

[finsfan]

Couldnt remember if I shared this or not, but I recently did really well in a competition with this recipe. I entered the Minnesota Mashout but did not end up placing in its category. I thought I did pretty well on this beer, but obviously not well enough to place. Then I got my scoresheets back a few weeks ago and scored a 40 on it! Best score I have received yet, and have won medals before. It made the mini-BOS but obviously did not end up placing. Its a fairly large competition (850? entries I believe) so I was very happy with the results.

Besides the score, this has been a very well received beer, with myself and others. Will certainly be brewing this up again soon before I run out!

 

[fun4stuff]

Maybe I missed this, but for the all grain version of this recipe shouldn't you do a 90 minute boil instead of 60 min (because of the pilsner malt, to make sure you boil off the DMS)?

 

[bolus14]

shouldn't you do a 90 minute boil instead of 60 min?

To secondary or not, to boil Pilsner for 90 or 60? You'll get some that will say you should and some that say due to modern malting its no longer needed.
For me, I have never had to do a 90 min boil because of Pilsner malt. I've done tripels, saisons, and a blonde without getting any sign of DMS.

 

[spineapple]

What would be the 5 gallon equivalent, just multiply everything by .8333, or just boil off another gallon?

Unless 6 gallons of brew would fit just fine in the 5 gallon ale pail.. hm.

 

[user 141939]

I'm not sure the recipe was for 6 gallons, the one I used on page 7 is for 5 gallons. For this I adjusted it to an OG of 1.081 and a four gallon batch using beersmith.

But yes you are on the right track, just scale everything the same.

 

[zamo27]

When do you add the candi sugar

 

[stever1000]

subscribed! This sounds excellent!

 

[fun4stuff]

If you like tripels, this is an excellent recipe. You add the candi sugar at flameout.