Gearing up to brew a tripel, need help finding the correct MEs from the local store.

[tryan225]

The tripel recipe (Northern Brewer) recipe I plan on using calls for the following fermentables.

0.5 lbs Belgian Caramel Pils (specialty)
9.15 lbs Gold malt syrup
1 lbs Clear Belgian Candi sugar

The Candi sugar I have no problem getting a hold of, but am not sure of the difference between using light or dark.

The specialty grain I am not so sure of. I figured I'd just use the Briess Caramel malt that is available, but it comes in 10, 20, 40, and 60L. I'm not sure what this means.

Now upon searching the web store, the only LMEs that are available are Golden Light, Munich, Pilsen Light, Sparkling Amber, White Sorghum, Amber, Light, Extra Light, various Darker LMEs, Marris Otter, Wheat, and Rye.

Which of these would be a suitable alternative to this "Gold" LME?

 

[Clankenbrew]

Triple what?


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[Clankenbrew]

LME... Color... Whats your pleasure? It calls for gold.. Golden... Same thing j would imagine


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[chickypad]

I've never done a tripel with extract but given that traditional versions are made from pilsner malt I would personally use the lightest extract available (so pilsen or extra light), but any light or golden would work. Caramel pils is a very light colored Belgian crystal malt around 6L, the number is the lovibond with lower numbers being lighter in color. So the closest domestic malt you listed there would be caramel 10. You'll want the clear candi sugar for a tripel - or you can just use cane sugar. Dark sugar imparts colors and flavors that wouldn't normally be found in a tripel.

 

[tryan225]

Thanks chicky!

 

[Hopinista]

Triple what?


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Do you even brew bro?

 

[hokieguy95]

You should use the clear candi sugar in Belgian Golden or Tripels to keep your color in the lighter ranges. My preference is the syrups.

 

[Hopinista]

You should use the clear candi sugar in Belgian Golden or Tripels to keep your color in the lighter ranges. My preference is the syrups.

This. I love the syrups. They help give a little more authentic flavor. I only use the granulated sugar when I'm boosting gravity.

 

[tryan225]

How much syrup would I use if the recipe calls for 1lb candi sugar

 

[tryan225]

and can I use something like this http://www.meijer.com/s/lyles-golden-syrup-original-12-bottles-11-oz-ea/_/R-176752

 

[hokieguy95]

How much syrup would I use if the recipe calls for 1lb candi sugar

They all come in 1 lbs bags from the LHBS. This site caters to us Belgian beer lovers.

http://www.candisyrup.com/

According to Brew Like a Monk. The Belgian's don't use the candy rocks like the US does. I've used them and they aren't bad, but they are just not authentic to how the Trappistes brew.

 

[reefriot]

I make my own candi sugar out of table sugar.

Belgians use beet sugar as thats what is available to them. Cane sugar works just fine too.

 

[beergolf]

For a tripel use the pils extract. You can use plain sugar for the sugar. It works just fine if you are not adding color, which for a tripel you do not need.
If you want a little more flavor get the Simplicity syrup. Nice stuff. http://www.candisyrup.com/

 

[tryan225]

For a tripel use the pils extract. You can use plain sugar for the sugar. It works just fine if you are not adding color, which for a tripel you do not need.
If you want a little more flavor get the Simplicity syrup. Nice stuff. http://www.candisyrup.com/

would it be 1lb of table sugar?

 

[beergolf]

would it be 1lb of table sugar?

Yes.

 

[tryan225]

Thanks a lot dudes/dudettes

 

[sweetcell]

For a tripel use the pils extract. You can use plain sugar for the sugar. It works just fine if you are not adding color, which for a tripel you do not need.
If you want a little more flavor get the Simplicity syrup. Nice stuff. http://www.candisyrup.com/

beergolf hits a homerun!

pilsener extract, skip the crystal (tripels don't use crystal, if you insist on breaking the style then go with the lightest one possible - carapils, or 10L), table sugar or Simplicity, and a liquid abbey/trappist yeast (there are no good dry yeasts for a tripel).

 

[Hopinista]

.

 

[tryan225]

I was doing some reading on the wyeast site and it was saying that if my OG is over 1.065, that I should double pitch. I'm going to be using WL530, should I pick up two just in case?

 

[chickypad]

I was doing some reading on the wyeast site and it was saying that if my OG is over 1.065, that I should double pitch. I'm going to be using WL530, should I pick up two just in case?

I would look into yeast starters. They are not hard, lots of info on this site and others like mrmalty.com. It would be cheaper than buying 2 packs and IMO also better for ensuring a healthy pitch.

 

[hokieguy95]

I've been reading about making Belgians that it's ok to under pitch on them. It releases more esters and phenols when theres a lag time. My first Dubbel didn't start getting really active until almost 72 hours after pitching the WLP530 (one vial). It was a little nerve racking then, but now I know better now. It's still the best Dubbel I ever made. As long as the Beer isn't way over 1.070, I would make a starter as chickypad says, but I wouldn't worry if you are under.

 

[sweetcell]

I've been reading about making Belgians that it's ok to under pitch on them. It releases more esters and phenols when theres a lag time. My first Dubbel didn't start getting really active until almost 72 hours after pitching the WLP530 (one vial). It was a little nerve racking then, but now I know better now. It's still the best Dubbel I ever made. As long as the Beer isn't way over 1.070, I would make a starter as chickypad says, but I wouldn't worry if you are under.

you can under-pitch a little to get those esters, but making a blanket statement along the lines that "underpitching, at any rate is a good idea" would be wrong. underpitching by 10-15% will get you what you describe. but underpitching by 505 could result in your beer not attenuating sufficiently (a crime when brewing belgians).

use mrmalty.com to figure out how much yeast is needed.