How does my Tripel recipe look?

[Yogibeera]

Hey all

I just created my first iteration of a Belgian Tripel and I am hoping to get some feedback. I am a relatively new extract brewer with a few 5 gallon batches under my belt.

5 gallon batch
Boil 3.5 gallons
Boil time 60 minutes
Extract

9lbs Pilsner Liquid Extract
1.5 lbs Sugar (sucrose)
3 oz. Hallertauer Hersbrucker (4%) 60 minutes
.67 oz. Saaz (4%) 15 minutes
2 packages Wyeast #1214

Est. OG 1.079
FG 1.012
IBU 24.7
Color 5.5 SRM
Est ABV 8.9%

My concerns are- Are these hops appropriate? Do I have enough Yeast? I am using 2 smack packs which contain 100 billion cells each. Beersmith says I need 356.7 Billion... so so I need a starter?

Any help is much appreciated. I am a newbie and soaking up as much info as I can!

 

[paraordnance]

Hey all

I just created my first iteration of a Belgian Tripel and I am hoping to get some feedback. I am a relatively new extract brewer with a few 5 gallon batches under my belt.

5 gallon batch
Boil 3.5 gallons
Boil time 60 minutes
Extract

9lbs Pilsner Liquid Extract
1.5 lbs Sugar (sucrose)
3 oz. Hallertauer Hersbrucker (4%) 60 minutes
.67 oz. Saaz (4%) 15 minutes
2 packages Wyeast #1214

Est. OG 1.079
FG 1.012
IBU 24.7
Color 5.5 SRM
Est ABV 8.9%

My concerns are- Are these hops appropriate? Do I have enough Yeast? I am using 2 smack packs which contain 100 billion cells each. Beersmith says I need 356.7 Billion... so so I need a starter?

Any help is much appreciated. I am a newbie and soaking up as much info as I can!

I would shoot for 30-35 IBU, 24 seems very low for a tripel. Your hops selection is very appropriate. I just brewed a tripel with almost identical hop schedule.
In regards to yeast I would pitch 270-280 billion yeast cells in tripel. You want to underpitch a triple a little to create good ester profile. Definitely make a starter or use 3 yeast packs.

 

[CaribouBrewmasters]

Yes at least 30 IBU to balance out the hotness from the alcohol. If you have access to belgian candi sugar use that. its sugar beet sucrose. and comes in different Lovibonds. Hops look good. Just add more. And two packs should be fine. Just let them incubate as long as possible before pitching. A starter would help greatly, but no more than 2 packs is needed. We make 12 gallon batches where I work and I've even used one pack of Ardennes in a 1.080 wort because its all I had. Lag phase was slightly longer than normal and ferementation took and extra 4 days, but it still tasted just fine.

 

[Yogibeera]

Thanks for the insight guys, I will increase the hops. Do you think I should just increase the Hallertauer? I am afraid if I increase the Saaz too much at 15 minutes it may taste too hoppy for a Tripel? I'll probably end up bumping them both up a little. Also I dont have a good feel for how much a starter increases the cell count, does it double or more or less? I know there are a lot of variables but I would love to find a rule of thumb or general guideline. thanks again guys, I cant wait to brew this recipe!

 

[chickypad]

Use yeastcalc.com or mrmalty.com to see the calculations for starters. I have experimented with clear candi sugar vs. table sugar and don't notice any difference in these styles so I don't bother with the expense. For darker Belgians I will use dark candi sugar or syrup.