Brewing a Tripel with DME

[ChrisMottram]

Hey guys, looking to brew a tripel using extract. Was gonna use light DME as the base, but will it be beneficial to steep a pound or so of Vienna, Aromatic, and/or Pilsner malt to add to my wort, or should I go all DME and let the yeast and hops carry the flavor profile? I've seen some differing opinions on this.

Thanks!

 

[TexanRudeboy]

Jamil uses 1/4lb of aromatic in brewing classic styles. 2 1/2lbs of cane sugar also, dries it out as well as boosts gravity.

 

[scutiger]

The tripel recipe that I've made twice now consists of mostly DME with some clear candi sugar to dry it out and increase alcohol. I steep 6 oz aromatic, 4 oz carapils, and 4 oz light crystal. Turns out great, I love the aromatic in it, and the carapils just contributes head retention while the crystal gives it some added character to make it seem less boozy.

The yeast profile (WLP 500) still comes through nicely, and the hops aren't drowned out either.

 

[ChrisMottram]

The tripel recipe that I've made twice now consists of mostly DME with some clear candi sugar to dry it out and increase alcohol. I steep 6 oz aromatic, 4 oz carapils, and 4 oz light crystal. Turns out great, I love the aromatic in it, and the carapils just contributes head retention while the crystal gives it some added character to make it seem less boozy.

The yeast profile (WLP 500) still comes through nicely, and the hops aren't drowned out either.

Thanks! Was gonna do 9 pounds DME, 2 pounds sugar for a 5 gallon batch. I'll probably go ahead and do some aromatic and maybe a couple others.

 

[RIC0]

I use 7 lbs pilsen 2 lbs corn sugar an always have good tripels. Just bottled a batch that aged for 5 months tastes like candy...

 

[VikingChrisColby]

I would cut the crystal and aromatic specialty malts to zero (or as close to zero as possible). There's no need for them and they will make your wort less fermentable.

To get a highly fermentable wort, do a small partial mash with some Pilsner malt. Mix the partial mash wort with your brewing liquor in your kettle and dissolve your malt extract into this, holding the temperature around 150 °F. The enzymes from the partial mash wort will go to work on the carbohydrates from the dried malt extract and make for a more fermentable wort.


Chris Colby
Editor
beerandwinejournal.com