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

[brick_haus]

After brewing this and drinking/sharing this Tripel and finishing off the first 10g batch, I say this recipe is a winner!
Great tripel!

 

[Oldskewl]

This Tripel really gets better with age. Try to set some aside if you can. It was ok at 1-2 months in the bottle, but at 3-4 months it is sooo much better.

 

[andrewmaixner]

This Tripel really gets better with age. Tryntomsetmsme aside if you can. It was ok at 1-2 months in the bottle, but at 3-4 months it is sooo much better.

Yup, that's something I've noticed when using the Chimay yeast strain (WLP500) in general. If you use Duval or Westmalle, you can get "great" at two months, but you lose the Chimay character.

 

[ahaagis]

This Tripel really gets better with age. Tryntomsetmsme aside if you can. It was ok at 1-2 months in the bottle, but at 3-4 months it is sooo much better.

I have this recipe 2x so far and just drank the last bottle of my first batch (I bottled in Belgians and corked). It becomes spectacular at 1 year and this last bottle was 3 years old still tasting great with a straight forward graininess that I love in a good triple.

Cheers!

 

[Abrayton]

Found it cached on Google :rockin:

Dragonmead Final Absolution Triple Clone

AHA Style 02-C Belgian and French Ale, Tripel
Min OG: 1.060 Max OG: 1.096
Min IBU: 20 Max IBU: 25
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.094 Plato: 22.49
Anticipated SRM: 5.4
Anticipated IBU: 35.3
Brewhouse Efficiency: 75%
Wort Boil Time: 70 Minutes

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
80.0 12.80 lbs. Pilsener Belgium 1.071 2
10.0 1.60 lbs. Munich Malt(2-row) America 1.008 6
10.0 1.60 lbs. Candy Sugar 1.015 0

Hops
Amount Name Form Alpha IBU Boil Time
1.80 oz. Hallertauer Mittelfruh Whole 4.50 29.7 60 min
0.40 oz. Styrian Goldings Whole 5.25 3.9 30 min
0.80 oz. Czech Saaz Whole 3.50 1.7 3 min

Yeast: White Labs WLP500 Trappist Ale Yeast

Mash Schedule
Mash Type: Multi Step
Grain Lbs: 14.40
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 2.50 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 140 15 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 150 60 Min
Mash-out Rest: 168 15 Min
Sparge: 168 60 Min

Total Mash Volume Gal: 10.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Wondering if there is a way around all of the infusion steps? Is it necessary?

 

[Oldskewl]

Wondering if there is a way around all of the infusion steps? Is it necessary?

I BIAB and did not do the infusions. Used a total of roughly 8 gal of water(need to check my notes to be certain). Beer turned out great!

 

[Abrayton]

i'm sure its in a previous thread and I just haven't gotten to it yet, i'm only on thread 25.

 

[Oldskewl]

I checked my notes. I did a single infusion of 152F

 

[Abrayton]

I checked my notes. I did a single infusion of 152F

Thanks for the response. I was thinking anywhere from 145-152 for 90 minutes.

 

[LichtS]

I plan to brew this beer and keg it for some mid summer deck nights. For those that have done it, did you cold condition in the kegerator or let it sit in secondary until ready to keg then carbonate?

 

[COBrewMan72]

Is there a preferred AG recipe (seems like there are a few variations) for this brew and if so does anyone know what page in the thread it's on? Thanks

 

[Oldskewl]

Pg 7.

https://www.homebrewtalk.com/showpost.php?p=2179248&postcount=61

Watch the AA on the hops. The ones I bought recently were almost half the AA of the recipe.

 

[COBrewMan72]

Looks like the hops are listed as whole leaf. Has anyone converted this to pellets?

 

[dartos3]

Looks like the hops are listed as whole leaf. Has anyone converted this to pellets?

3 oz pellets hallertau mf 4% AA at 60 min = 27 IBU
0.8 oz pellets styrian goldings 3% AA at 30 min = 4.1 IBU
1 oz pellets saaz 3.4% AA at 3 min = 0.9 IBU

that will get you very close

 

[COBrewMan72]

Thanks

 

[Horseflesh]

I'd like to keg this instead of using bottles. How long should I let it ferment before transfer to the keg? The temperature in my house is 72-75 F right now, which I hope isn't too high for conditioning.

 

[HuRRiC4Ne]

Hello everyone! It's been a long time since I made this recipe. I just made another batch myself... Man things have changed in my life since I first made this. I'm married now, just bought a house with my wife... I just want to thank everyone that's supported me and helped others be successful in making this! Also, apologize for criticizing some on other methods, I realize that was wrong of me and I apologize. Beer making is all about trying new things and coming up with new spin-offs. Personally just tried to dry hop the last batch I just made with Crystal hops, we'll see how it comes out! I think the combo will be amazing!

 

[HuRRiC4Ne]

Further, I'm going to rewrite the first thread if it will let me and put in more info. Actually, i take that back... It looks like it wont let me rewrite it. Anyone know if you can edit your original post or do I need help from an Admin? I would like to get the AG recipe in there and give credit to others on helping this recipe become as soon as it is. I'm going to write up a very nice article on it.

Thanks!

 

[Oldskewl]

HuRRiC4Ne, Just wanted to thank you for this recipe! I still have a few bombers of this, that I brewed last year, and it excellent. One the best beer I have brewed in my 3 years of brewing.

 

[RPh_Guy]

I have this fermenting right now:

O.G. 1.074
IBU 20
SRM 4.4
Size 5.3 gal

80% Pilsner malt
10% Light Munich malt
10% Sugar (boil @ 10 min)

1.0 oz Hallertauer Mittelfruh @ 60min
0.4 oz Czech Saaz @ 30 min
0.8 oz Czech Saaz @ 5 min

WLP500 Trappist Ale, vitality starter.

Mashed 60min @ 150°F single infusion
Boiled 60min

60ppm chloride, 40ppm sulfate, 5.6 mash pH

5g Fermaid O added @ 48h hopefully to reduce the time needed for aging.

Started at 65°F and increased 1°F/day.
I stole a taste today, about 4 days in... very strong plum and cherry! White Labs wasn't kidding. Super excited!

Thanks for the recipe! Hope I don't screw up anything.

 

[Oldskewl]

Good luck! I think your gonna love it. I considered doing a scaled down version of this also in the near future. Although I love the original, I thought about shooting for a 7.5 - 8.0% range next time.

 

[Abrayton]

I am planning to brew this beer. Im just curious about the hop schedule. Why is Hallertau used as a bittering addition when it seems it’s supposed to be such a nice aroma hop? Would bittering with magnum and using hallertau as the last two additions in place is s.g. and saaz yield a significantly different beer?

 

[rkhanso]

I'm also planning on brewing this one.
My LHBS has a few options for the Pilsner malt. Not sure which one to choose (or if it even matters).
https://www.beermeistersupplies.com/swaen-pilsner-malt-1-lb.html
https://www.beermeistersupplies.com/weyermann-bohemian-pilsner-malt-1-lb.html
https://www.beermeistersupplies.com/weyermann-pilsner-malt-1-lb.html
https://www.beermeistersupplies.com/avangard-pilsner-malt-1-lb.html

The SRM on all are close to the same. Any opinions on which one I should use?

 

[Shenanigans]

I'm also planning on brewing this one.
My LHBS has a few options for the Pilsner malt. Not sure which one to choose (or if it even matters).
https://www.beermeistersupplies.com/swaen-pilsner-malt-1-lb.html
https://www.beermeistersupplies.com/weyermann-bohemian-pilsner-malt-1-lb.html
https://www.beermeistersupplies.com/weyermann-pilsner-malt-1-lb.html
https://www.beermeistersupplies.com/avangard-pilsner-malt-1-lb.html

The SRM on all are close to the same. Any opinions on which one I should use?

All are decent malts but I would go for the Swaen if the price is not an issue. It's from the Netherlands and is closer to a Blegian pilsner than the others, which are all German. A close second would be the normal Weyermann if you want to save a bit.

Are those prices per pound by the way?
I just bought a 25Kg (55 pound) sack of Swaen pilsner here for 21 euro.
Which works out about 45 US cents a pound.
It was with a bulk buy discount but it still only costs about 75 cents a pound with small quantities.
Seems like the US importers have a huge mark up.
Just like in Europe with the imported American hops.

 

[rkhanso]

Yes, those prices are per pound. There may be big discounts when buying a 50-55lb bag...though they don't have those listed on their website.
Since the recipe calls for almost 30lb, it may be beneficial to buy an entire bag. I'll have to ask them about that.
Though then I'll have to be sure to brew something else with that malt soon afterwards. I'm not set up for grain storage, but can get a new, clean 5-gal bucket and lid and store it in the basement.
Thanks for the input.

EDIT - I did call the LBHS and it's $44.99 for a 55lb bag. About $.82 per pound that way. Less than half the $1.75 per pound price. I'll go that route.

Thanks.

 

[rkhanso]

I'm going to finally brew this on Saturday. I do electric BIAB and have a boil condenser so my boil-off is lower. I put the hops in a fine-mesh bag in the kettle.

Does anyone else here who does BIAB brewing use the BIABacus spreadsheet to calculate volumes on a brew day? I'm definitely not an expert with BIABacus, but want to use it since it's free and is supposed to be better for BIAB brewing. But I'm having some issues with BIABacus saying I need to use 32.25 lbs of Pilsner malt and 3.91lbs of the Munich and sugar. It also says I need just a bit more of each of the hops.

Yeah, I could just ignore keeping track of the numbers, but I'm wanting to become a better brewer and this info will help me get better at repeatable results.

I can't attach the spreadsheet because the file type isn't allowed.

Also, can I use American Crystal sugar instead of the Candi Sugar? I believe the American Crystal is made from beets also (I live in MN, and there's a huge beet industry on in the Red River area - border between MN and ND).

 

[rkhanso]

I did end up using the Crystal granulated sugar from the grocery store.
Ended up with 1.080 FG. Too much wort in to the fermenter though. I think I have about 12-13 gallons instead of 11.
Dodged a near miss on the grain bag - the hook I connect the ratchet pulley on the ceiling started un-bending and straightening out. If that would have gave way, there would have been a big hot splash and mess when the bag fell back into the near boiling hot brew kettle.
Gotta get a stronger hook on the ceiling, and maybe a block and tackle instead of a simple single pulley.
Now fermenting at 69F for a couple weeks and I'll check the gravity again then.

 

[rkhanso]

Sorry for the 1-man band thing going on here.
I checked the gravity today (1 week after brewing) and it's down to 1.008. That was quick. That means ABV of 9.5% according to the BIABacus. 9.36% according to Brew Target. I took a taste and it seemed a bit too much on the sweet side.

Even though this is already ready to bottle according to the gravity reading, Should I leave this in the fermenter for another week or two? I have the capability to cold-crash also - since I have a DIY glycol chiller - so should I also do that?

One thing sort of odd that I noticed when checking the gravity today...it almost "seemed" carbonated. There were little tiny bubbles raising up in the hydrometer flask. I took a couple pictures and it had what looked like a head and lacing. I know it really can't be carbonated since I'm using a plastic fermenter with an airlock (which had no activity in it during fermentation due to the leaky nature of the plastic conical fermenters). But it sure seemed like it might have been.

 

[Dog House Brew]

Sorry for the 1-man band thing going on here.
I checked the gravity today (1 week after brewing) and it's down to 1.008. That was quick. That means ABV of 9.5% according to the BIABacus. 9.36% according to Brew Target. I took a taste and it seemed a bit too much on the sweet side.

Even though this is already ready to bottle according to the gravity reading, Should I leave this in the fermenter for another week or two? I have the capability to cold-crash also - since I have a DIY glycol chiller - so should I also do that?

One thing sort of odd that I noticed when checking the gravity today...it almost "seemed" carbonated. There were little tiny bubbles raising up in the hydrometer flask. I took a couple pictures and it had what looked like a head and lacing. I know it really can't be carbonated since I'm using a plastic fermenter with an airlock (which had no activity in it during fermentation due to the leaky nature of the plastic conical fermenters). But it sure seemed like it might have been.

View attachment 640335 View attachment 640336

That looks like an awesome brew. I generally crash everything that I brew, just what I do. When I know it is finished, I crash for a day or two and package it. The bubbles are just coming out of solution. I just smacked my yeast for my Triple that I make. Recipe isn't too far from this. Once it conditions for a couple months, man nothing like Belgian beers! I've been saving all of my heavy bottles. I've been falling short on the CO2 that makes that awesome head. No more kegging Belgians, just not the same as bottle conditioned. Nice Job!

 

[rkhanso]

I've waited 2.5 weeks after bottling and made sure the temps have been around 70-72F minimum. I still get little to no carbonation. Do I just need to wait longer?

The last beer I brewed had the same problem - and I'm wondering if cold-crashing and bottling don't mix. I've seen where people say they cold crash and have no trouble with bottle carbing, but I'm wondering if I'm doing something wrong.

I've cold crashed down to about 37F is the lowest I can get. Am I not getting enough yeast to bottle carbonate? I ended up with about 10.5 gallons of beer and used 10oz of corn sugar for batch priming.

I'm hoping I just need to wait longer and will end up with carbonated beer.