So I brewed a Belgian Tripel back in the beginning of November which I have just opened and is great. I would like to add a little more spice and fruity ester flavoring to it. I know I should keep ferment temp a little higher for longer to get some more ester flavors (I started at 75 and was down to 70 within a week where it stayed until it was racked to secondary 3 weeks later), but I don't know if this will be enough. Also, I have no idea where to start to get some more spice (only a little) in the final flavor.
Extract/Specialty Grain
OG: 1.096
FG: 1.020
0.8 lbs Flaked Oats
1.2 lbs Flaked Rye
9.9 lbs Light LME (6.6 lbs late addition)
1.0 lb Light Belgian Candi Sugar (late addition)
1.0 lb Dark Belgian Candi Sugar (late addition)
6 oz Kent Golding Pellet (aa=4.0%) @ 60min
4 oz Domestic Fuggles Whole Leaf (aa=4.7%) @ 60min
Grains steeped at 160F for 75 min, 60min boil with 4.5gallons. Irish Moss added with 15min to go in boil. White Labs Belgian Ale Yeast (WLP550)
3 weeks in Primary (75-70F)
10 weeks in Secondary (70-65F)
2.5 months bottle conditioned (65F)
Extract/Specialty Grain
OG: 1.096
FG: 1.020
0.8 lbs Flaked Oats
1.2 lbs Flaked Rye
9.9 lbs Light LME (6.6 lbs late addition)
1.0 lb Light Belgian Candi Sugar (late addition)
1.0 lb Dark Belgian Candi Sugar (late addition)
6 oz Kent Golding Pellet (aa=4.0%) @ 60min
4 oz Domestic Fuggles Whole Leaf (aa=4.7%) @ 60min
Grains steeped at 160F for 75 min, 60min boil with 4.5gallons. Irish Moss added with 15min to go in boil. White Labs Belgian Ale Yeast (WLP550)
3 weeks in Primary (75-70F)
10 weeks in Secondary (70-65F)
2.5 months bottle conditioned (65F)