I am going to be doing a belgian Tripel on a partial mash. here's the recipe i'm going to use:
estimated OG: 1.079
estimated IBU's: 26.9
estimated partial mash to water ratio: 1 quart per lb of grain
6 lb pilsner liquid extract (late addition)
3.5 lb pilsner malt
1 lb wheat malt
1 oz styrian (75 min)
1 oz hallertauer (60 min)
.5 oz styrian (20 min)
1.5 lb clear candi sugar (12.5% of fermentables)
Wyeast Trappist high gravity yeast
1. Yes, I know wheat isn't traditional in Tripels, but I want to put a little in there anyway. I'm trying to go for that Tripel Karmeliet flavor, and there is some wheat in that beer. Do you think 1 lb is about right? Would that overpower the pilsner too much?
2. main problem - what temp, what water volume, and for how long do I mash my pilsner and wheat malts? I was going to use a ratio of 1qt/1lb of grain, mash at 151* for 60 min, but that is only because my two previous partial mash recipes called for similar instructions. Would you recommend any changes to this?
3. how do I create a big, creamy head, as traditional in Tripels? does that just come from a long bottle conditioning period?
estimated OG: 1.079
estimated IBU's: 26.9
estimated partial mash to water ratio: 1 quart per lb of grain
6 lb pilsner liquid extract (late addition)
3.5 lb pilsner malt
1 lb wheat malt
1 oz styrian (75 min)
1 oz hallertauer (60 min)
.5 oz styrian (20 min)
1.5 lb clear candi sugar (12.5% of fermentables)
Wyeast Trappist high gravity yeast
1. Yes, I know wheat isn't traditional in Tripels, but I want to put a little in there anyway. I'm trying to go for that Tripel Karmeliet flavor, and there is some wheat in that beer. Do you think 1 lb is about right? Would that overpower the pilsner too much?
2. main problem - what temp, what water volume, and for how long do I mash my pilsner and wheat malts? I was going to use a ratio of 1qt/1lb of grain, mash at 151* for 60 min, but that is only because my two previous partial mash recipes called for similar instructions. Would you recommend any changes to this?
3. how do I create a big, creamy head, as traditional in Tripels? does that just come from a long bottle conditioning period?