Dark Horse Brewery - Sapient Trip Ale

[HeritageHD]

I have been harvesting the yeast from my last few 6 packs of Sapient Trip and would like to make a clone but I need some help on the recipe. Based on the video (below) that Dark Horse put out I know that there are only 2 malts used, a sugar, and a single hop. It's 9.5% abv, and 32 ibu. The brewer, Wiggs, also mentions that the wheat is what gives it the mouth feel so I know that is one of the malts, just not sure how much. A guess on the hops would have to be Saaz just based on the style, but I don't know.

Any ideas on this one?

[ame]https://vimeo.com/124232305[/ame]

 

[rwing7486]

I have been harvesting the yeast from my last few 6 packs of Sapient Trip and would like to make a clone but I need some help on the recipe. Based on the video (below) that Dark Horse put out I know that there are only 2 malts used, a sugar, and a single hop. It's 9.5% abv, and 32 ibu. The brewer, Wiggs, also mentions that the wheat is what gives it the mouth feel so I know that is one of the malts, just not sure how much. A guess on the hops would have to be Saaz just based on the style, but I don't know.



Any ideas on this one?

https://vimeo.com/124232305

Crazy seeing Aaron and Wigs brewing a beer to "style" lol.

Anyway if I had to venture a guess for the two malts they used a belgian pilsner and then either a little biscuit or cara 8 malt for some complexity. For the sugar im 99% sure they used a Belgian candi sugar. Aroma hops they used a noble hop like saaz like you said, but knowing these guys im guessing they didnt use saaz for the bittering and used a very neutral hop like Magnum.

For the yeast i bet they used Danstar Abbaye as they already use Notty as their house yeast. Dont see them deviating from dry yeast for this beer.

Just my cents.

 

[HeritageHD]

Thanks for the input. Like I said from the first post, they say in the video that it is 2 malts, one of which is wheat. And only one hop is used. The belgian pilsner and wheat im guessing for the malts but not sure of the mix. As for the yeast, I harvested enough from some bottles to propagate it so I won't have to bother with that.

 

[daksin]

If they say 2 malts and one of them is wheat, then the other is either 2-row (american) or pilsner (of any number of varieties). I'd start with Pils malt and go with about 10% wheat for mouthfeel. Then adjust your clone based on how that beer turns out. I would actually bet against belgian candi sugar UNLESS the beer has significant color (gold to amber rather than white to yellow). If it's very light in color I would go with old-fashioned table sugar or dextrose.

 

[m00ps]

Belgian tripel recipes are pretty similar to eachother. mostly pils, bit of wheat, maybe some oats, and candi sugar. Its all about the yeast selection and the handling of it. I would find a clone recipe for Karmeliet and tweak it from there. But like I said, the biggest thing you need to pin down is what yeast they use and what temps they ferment at. My best tripel to date had like 30% wheat was fermented with Unibroue's yeast and Belgian Saison II from White Labs. I personally wasnt very impressed by this beer when I tried it though and havent sought it since. So I cant really comment on what yeast they may have used