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I am really into Belgian beers at the moment and will be brewing a few different Tripels here soon. One that I really wanted to try to recreate is Boulevard's Long Strange Tripel but there is not a clone recipe out there, except from AIH which is back ordered. I contacted Boulevard this morning with a recipe that I had made up using the information off of their website. I just got a response back with the grist percentages and other recommendations! :rockin:
Without further ado, here is the recipe I will be testing out soon!
HOME BREW RECIPE:
Title: Long Strange Tripel Clone
Brew Method: All Grain
Style Name: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.059
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.080
Final Gravity: 1.010
ABV (standard): 9.17%
IBU (tinseth): 24.98
SRM (morey): 4.43
FERMENTABLES:
13 lb - German - Pilsner (85.5%)
0.6 lb - Belgian - Munich (3.9%)
0.55 lb - Belgian - Wheat (3.6%)
0.55 lb - Flaked Oats (3.6%)
0.5 lb - Corn Sugar - Dextrose (3.3%)
HOPS:
0.4 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 45 min, IBU: 17.61
1 oz - saphir, Type: Pellet, AA: 3, Use: Boil for 30 min, IBU: 7.37
Mash at 150* for 60 minutes.
YEAST:
Wyeast - Trappist High Gravity 3787
Start fermenting at 66F and slowly raise to 73 after a few days.
The reason the color does not match the stats on their website is due to the special "pale malt" base grain they have premixed by their maltster. Boulevard recommended using Belgian pilsner which will get close but will be a little lighter. I am using German pilsen because that is what I have on hand. You may want to increase the amount of Belgian pilsner malt by a few percentages points if you use that since it provides slightly less fermentables.
I hope to brew this beer up in the next couple weeks when I finally get another primary. Let me know if you have questions or suggestions.
Without further ado, here is the recipe I will be testing out soon!
HOME BREW RECIPE:
Title: Long Strange Tripel Clone
Brew Method: All Grain
Style Name: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.059
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.080
Final Gravity: 1.010
ABV (standard): 9.17%
IBU (tinseth): 24.98
SRM (morey): 4.43
FERMENTABLES:
13 lb - German - Pilsner (85.5%)
0.6 lb - Belgian - Munich (3.9%)
0.55 lb - Belgian - Wheat (3.6%)
0.55 lb - Flaked Oats (3.6%)
0.5 lb - Corn Sugar - Dextrose (3.3%)
HOPS:
0.4 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 45 min, IBU: 17.61
1 oz - saphir, Type: Pellet, AA: 3, Use: Boil for 30 min, IBU: 7.37
Mash at 150* for 60 minutes.
YEAST:
Wyeast - Trappist High Gravity 3787
Start fermenting at 66F and slowly raise to 73 after a few days.
The reason the color does not match the stats on their website is due to the special "pale malt" base grain they have premixed by their maltster. Boulevard recommended using Belgian pilsner which will get close but will be a little lighter. I am using German pilsen because that is what I have on hand. You may want to increase the amount of Belgian pilsner malt by a few percentages points if you use that since it provides slightly less fermentables.
I hope to brew this beer up in the next couple weeks when I finally get another primary. Let me know if you have questions or suggestions.