Piraat "Belgium Tripel IPA" Clone Help...Arrgh!
- Thread starter Revvy
- Start date
Help Support Homebrew Talk:
it's a damn fine beer. let us know how it goes.
I posted the brew to the brewlog. It was my best brew so far even with a few mistakes. My spice rack was empty of corriander 
, so I used a little clove and bit of red pepper. I couldn't taste the pepper but I think it gave the clove a bit of kick. It was a beautiful clear yellow-gold color and I could taste the malt, hops, and clove slightly. It simmering away under a blow off tube now. I used WL 550 for the spiciness. 500 seems to have a plum characteristic. I think this is going to be a good beer next year, I wish the wait were not so long.
, so I used a little clove and bit of red pepper. I couldn't taste the pepper but I think it gave the clove a bit of kick. It was a beautiful clear yellow-gold color and I could taste the malt, hops, and clove slightly. It simmering away under a blow off tube now. I used WL 550 for the spiciness. 500 seems to have a plum characteristic. I think this is going to be a good beer next year, I wish the wait were not so long.So I just got the ingredients to make the first recipe for the piraat clone on Friday. My question is what to do with all the extra specialty grains. My HBS sells by the pound so I'll have close to 2 pounds left of specialty grains. Any suggestions? I
Im also going to have about an oz of left over hops and was thinking about using that to dry hop when I start my secondary fermentation. Any reason why I wouldn't do that? I had to substitute Fuggles for the Brewers Gold, and will also have a 1/4 or 1/2 ounce of Styrian left over as well.
Thanks!
Im also going to have about an oz of left over hops and was thinking about using that to dry hop when I start my secondary fermentation. Any reason why I wouldn't do that? I had to substitute Fuggles for the Brewers Gold, and will also have a 1/4 or 1/2 ounce of Styrian left over as well.
Thanks!
Its your beer you may make it how you want. I wanted to stay close to style because its just about as perfect as a beer can be. Unfortunately I had to make modifications due to hops availability(green bullet and willamette). Since it is classed as an IPA, dryhopping shouldn't hurt it. As for the grains, brew again next weekend and use what you can.
I got a surprise today when I transferred to the secondary. I made a 10 gallon batch and split it between 2 buckets. As I transfered to a 10G cornie I took gravities. Both fermentations stalled. One at 1.038 and the other at 1.030. My target was 1.020. Well after filling the cornie I added a little of the yeast from the bucket and placed a fermentation lid (airlock where the relief goes) on it. I think a week or so at room temp should finish it. The one that was more done tasted pretty good the other just so so. I think it got a little cool (62*)and fermentation stalled. I will update again in a few weeks.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Cugel
Well-Known Member
If you bring the temps up to the mid to high 70s, even as high as the mid-80s - that will probably get the fermentation going nicely without producing much in the way of fusels and off-tastes. Also feel free to throw in a pinch of yeast nutrient.
how is fermenting in the 80s not going to produce fusels?
next time take the gravities before you transfer. those beers were probably not finished and you're going to have a helluva time getting to your final gravity now that you've racked it off the yeast.
no belgian beer that strong should spend less than one month in the primary anyway IMO.
then again, depending on the DME and your OG, it may be finished. what was your OG?
next time take the gravities before you transfer. those beers were probably not finished and you're going to have a helluva time getting to your final gravity now that you've racked it off the yeast.
no belgian beer that strong should spend less than one month in the primary anyway IMO.
then again, depending on the DME and your OG, it may be finished. what was your OG?
Cugel
Well-Known Member
I said "much in the way of fusels" - I didn't say no fusels will be generated. At this stage - with a low sg - only minor amounts of fusels will be generated while the yeast dries the beer out.
BTW He also reintroduced yeast from the primary - so it shouldn't be too tricky getting the yeast to cooperate - but it will take some days to see activity though.
Temps have dropped recently in AZ. My house temp is running about 73* now.
DB This is my first Belgian, I left it in the primary for 3 weeks. My OG was 1.090. I took FG during the transfer, so I lowered my racking cane and sucked up some yeast also when I found saw hi gravity. Thankfully this yeast doesn't have very high flocculation. So far it seems to have worked, it's still fermenting. The majority of fermentation was done at low temp so I'm hoping very little in fusels. Early low temps from what I have read reduce fusel production. I used no DME, just a large grain bill. I normally brew with American or British yeast and their profiles are quite a bit different from the Belgians. I still think this will turn into a very decent brew just not quite spot on to Piraat.
DB This is my first Belgian, I left it in the primary for 3 weeks. My OG was 1.090. I took FG during the transfer, so I lowered my racking cane and sucked up some yeast also when I found saw hi gravity. Thankfully this yeast doesn't have very high flocculation. So far it seems to have worked, it's still fermenting. The majority of fermentation was done at low temp so I'm hoping very little in fusels. Early low temps from what I have read reduce fusel production. I used no DME, just a large grain bill. I normally brew with American or British yeast and their profiles are quite a bit different from the Belgians. I still think this will turn into a very decent brew just not quite spot on to Piraat.
sorry, i kinda skimmed through last time and didn't catch everything. you're at about 67% apparent attenuation and you probably can get to around 75%...i'd shoot for 1.024 at the most.
jumped the gun on the fusels, too, you'll be fine in the 70s. i would never ferment in the 80s, personally.
i'd let it sit for another month in the secondary (at least) and then go straight to bottle.
all-grain...did you use any sugar? you could also dump some sugar in there to get the fermentation rolling again, and it would be true to style.
jumped the gun on the fusels, too, you'll be fine in the 70s. i would never ferment in the 80s, personally.
i'd let it sit for another month in the secondary (at least) and then go straight to bottle.
all-grain...did you use any sugar? you could also dump some sugar in there to get the fermentation rolling again, and it would be true to style.
Don't apologize to me, I have valued your input on this brew,(read back to the start of the thread). I agree on the temps. I used 1 lb of invert sugar in the last 15 minutes. Unfortunately consistency is not in place yet as I keep changing one thing or another in the equipment or process. I'm hoping to get back to my hop experiments with standardized equipment and constant recipe within a couple months, But I will still play with other styles and techniques to find every minor improvement. Until then I take what works and add it and drop what doesn't. I have you on the "save one for list". hoping to start sharing around March-June.
i'm sure it will be fine. i'm actually digging up a dark strong ale from under my friend's steps some time this month. perhaps i'll save a bottle to swap with you (if it's any good...that was my first dark strong )
)How is this working? I would be curious to know the details!
i think he's done...it was at about 22% when i last tasted it. it tasted nice and clean, too. he used a couple of yeasts (WLP099 Super High Gravity Ale Yeast and a Champagne yeast if memory serves) throughout the process and fermented at a very low temperature to ensure minimal fusel alcohols and esters. i'll have to ask him where he's at next time i see him.
DB, I checked gravity on the 2 gallon(extra) today and it was 1.022. The hydro sample was crystal clear and tasted very nice. Now if the 10G ever finishes(still fermenting) it should be even better since the spice and sweet orange peel elixir was added to that. My first batch that stalled and I think I saved it! Woot! If my 9-9-09 barleywine is half as good as this it should be a great brew too. Happy Camper signing off.
The hydro sample was crystal clear and tasted very nice. Now if the 10G ever finishes(still fermenting) it should be even better since the spice and sweet orange peel elixir was added to that. My first batch that stalled and I think I saved it! Woot! If my 9-9-09 barleywine is half as good as this it should be a great brew too. Happy Camper signing off.
awesome! glad to hear it!
i still need to brew the 09/09/09. i'm doing some serious slacking on that one, but it will be worth the wait. i'm doing two mashes (reiterative mashing) and making a big beer and a small beer (maybe 3!)
i still need to brew the 09/09/09. i'm doing some serious slacking on that one, but it will be worth the wait. i'm doing two mashes (reiterative mashing) and making a big beer and a small beer (maybe 3!)
s3n8
Well-Known Member
*Bump*
Drinking a Piraat right now. Have to say, its a bit sweeter than most of the Belgian Tripels or Golden Strong Ales I have had. I expected it to be a little hoppier based on the IPA descriptor. I like it, but would want a drier finish on anything I made.
Revvy, you ever make this? What recipe you end up with?
Drinking a Piraat right now. Have to say, its a bit sweeter than most of the Belgian Tripels or Golden Strong Ales I have had. I expected it to be a little hoppier based on the IPA descriptor. I like it, but would want a drier finish on anything I made.
Revvy, you ever make this? What recipe you end up with?
OP
OP
Not yet, I may do this over Christmas. I'm putting together a to brew list for the 2 weeks I'm off....this may be on it.
Actually thanks for bumping it, I forgot about it...
I wonder if beer thirty has tasted his.
s3n8
Well-Known Member
Wait just a minute... What kind of reverend gets 2weeks off for Christmas?
My neighbor and I are doing a 10gallon batch of Tripel this weekend. I think. My idea for a small batch of starter is still bubbling with 2" krausen.
Maybe that wasnt such a smart idea.
OP
OP
Wait just a minute... What kind of reverend gets 2weeks off for Christmas?
My neighbor and I are doing a 10gallon batch of Tripel this weekend. I think. My idea for a small batch of starter is still bubbling with 2" krausen.
Maybe that wasnt such a smart idea.
A reverend who currently doesn't do full time church type ministry and who works for a major university, in their communication's department instead.
I stopped doing church ministry to care for my dad while he was dying, and in order to get back into doing it I would have to leave Michigan, and as long as my 84 year old mom is alive I am not doing that again...So I went back to my pre-seminary career instead, and only do ministry freelance on the side...
s3n8
Well-Known Member
A reverend who currently doesn't do full time church type ministry and who works for a major university, in their communication's department instead.
I stopped doing church ministry to care for my dad while he was dying, and in order to get back into doing it I would have to leave Michigan, and as long as my 84 year old mom is alive I am not doing that again...So I went back to my pre-seminary career instead, and only do ministry freelance on the side...
Wow. I was only kiddin.
That is commendable that you put your life on hold to take care of your folks. Not many people would do that.
Academia must be fairly different than being a reverend.
--Respect
B-Dub
Well-Known Member
For what it's worth, I have been brewing some Belgian beers over the last year and have finally reached a point where my FG is down where I want it.
The last Quad (1.094) got 1 minute of pure O2 though a stone, built up 1 vial of yeast on a stir plate 1500mls....dump beer then 2000mls more, added yeast nutrient, fermented wlp530 at 66 deg for 2 days (with a blow off tube because it was making a huge mess) then ramped the temp up to 82 (fridge with heating pad). The FG was 1.010 after 1 week.
Tasted great going to conditioning fridge where it will spend 1 month at 34 deg. Then transfer to clean keg, warm up for 2 days to 72 in warm fridge, add fresh yeast and sugar and bottle.
Belgian yeasts are not like any other yeasts I have used and need a different approach to pitching amounts and temperature. Finally have the FG down to a nice dry level, but it took me a year to figure it out and some sweet beers.
Sorry to be some long winded, but I love brewing Belgian beers. I also love the Dark Candi sugars for darker styles.
Happy Brewing,
B-Dub
The last Quad (1.094) got 1 minute of pure O2 though a stone, built up 1 vial of yeast on a stir plate 1500mls....dump beer then 2000mls more, added yeast nutrient, fermented wlp530 at 66 deg for 2 days (with a blow off tube because it was making a huge mess) then ramped the temp up to 82 (fridge with heating pad). The FG was 1.010 after 1 week.
Tasted great going to conditioning fridge where it will spend 1 month at 34 deg. Then transfer to clean keg, warm up for 2 days to 72 in warm fridge, add fresh yeast and sugar and bottle.
Belgian yeasts are not like any other yeasts I have used and need a different approach to pitching amounts and temperature. Finally have the FG down to a nice dry level, but it took me a year to figure it out and some sweet beers.
Sorry to be some long winded, but I love brewing Belgian beers. I also love the Dark Candi sugars for darker styles.
Happy Brewing,
B-Dub
s3n8
Well-Known Member
Thanks for the hints B-Dub. I think I might save the candi sugar for 2 or 3 days and add it when fermentation starts to slow. I am pitching on a cake of 3787 so I hope there is plenty of yeast. I am hoping to pitch around 70 and and let it warm up after a couple days. I am mashing for 90 at 150, and always use O2. Shooting for 1.010 FG.
B-Dub
Well-Known Member
Mashed at 147-149 for 90 then ramped to 170 to mash out.
I hear some of the monks add the candi syrup at 45 min during a 90 min boil.
Love this stuff!
I hear some of the monks add the candi syrup at 45 min during a 90 min boil.
Love this stuff!
B-Dub
Well-Known Member
I enjoyed reading this thread. I am putting my winter brew list together and wanted to make this.
I am curious as to which recipes were ultimately chosen and more importantly how did they turn out?
Thank you
I am curious as to which recipes were ultimately chosen and more importantly how did they turn out?
Thank you
StAnthonyB
Well-Known Member
I was just about to bump this thread to keep it alive too.... you beat me to it.
I know I would brew the first recipe. Alas, I have limited experience with Belgians.
JonClayton
Well-Known Member
Bump again, I too am interested. The helpful folks on here told me to try the world of Belgian when I made my post "burned out on my homebrew", I stepped into the world and I am not looking back
Revvy, Beerthirty - which recipe ended up being the one?
Revvy, Beerthirty - which recipe ended up being the one?
