Recipe for Pretty Things-Fluffy White Rabbits.

[HOPCousin]

Wondering if anyone has a sense of the recipe for Pretty Things Fluffy White Rabbits Hoppy Tripel?
I believe it's hopped up with american hops? Any ideas or articles people are aware of that may oint to the ingredients and timing of things?
This was one of my favorite interpretations of a tripel that I've come across since aging the River horse tripel.
Any help would be appreciated

 

[Oldsock]

Hops are listed on their website: "The beer is 8.5% abv, with Saaz, Styrian Goldings and Amarillo hops. It's a fun one, we hope you enjoy it."

No idea of the malt specifics, but I could guess mostly pils with a touch of wheat (possible a couple percent carapils). OG would be in the high 1070s. I know for Jack d'Or they use T-58 (with a small amount of liquid strains added in forcomplexity), so something similar is probably done for this one.

You can also try emailing them, Dann and Martha are very sweet.

 

[HOPCousin]

That is helpful. I will send them and e-mail and see what happens. I'm hoping they do another batch this spring. It was a family favorite when we tasted it and they had it on tap at the Dirty Truth so we were enjoying it that way as well.
DO you brew many tripels?

 

[Oldsock]

That is helpful. I will send them and e-mail and see what happens. I'm hoping they do another batch this spring. It was a family favorite when we tasted it and they had it on tap at the Dirty Truth so we were enjoying it that way as well.
DO you brew many tripels?

I actually brewed a hoppy one a couple years back based on Russian River Damnation 23 and Captain Lawrence Xtra Gold (lots of hop aroma, but not very bitter): http://www.themadfermentationist.com/2008/03/hoppy-american-tripel.html

Turned out pretty well I thought, although it never got quite as dry as I wanted it (1.087 to 1.014).

I just brewed a sour tripel that is aging on Calvados soaked oak cubes, but that is a different direction entirely.

Sad to say I never got to try Fluffy, I've had most of his other beers, but I missed that one last spring.

Here is some content we got with them for our now-defunct secondary blog: http://brewlocal.blogspot.com/search/label/Pretty Things I don't think he talked about this beer in the interview, but you might get some tips on his general brewing philosophy.

 

[HOPCousin]

Thanks you that is great. I will look that over.

I've been creating a recipe and this is what I have so far which I will tweak as I read more.

OG 1.070, 3 Gal Batch, SRM 4, 75% Eff, 7.1% ABV

78% 6 lb Pilsner (Bel)
15% 1 lb 3 oz Flaked Wheat
7% 8oz Cara Pils

26.8 IBU's

.5 oz Styrian Goldings 60 min
.25 Saaz 10 min
1.0 Amarillo 10 min
1.0 Amarillo 0 min

Thoughts about where I've placed my addtitions, go for a higher IBU? I din't see the IBU's anywhere


Dry-hopping? I don't see dry-hopping in Tripels but this one smelled so fresh and citrusy.

Safbrew T-58?

Should readjust to use Candy Sugar? I'm newer to brewing and certainly Tripels so I'm not sure how to get from an OG of 1.070 but get a 8.5% ABV?

 

[HOPCousin]

Maybe use Saaz for bittering and move the goldings into the flavor section. It has a fruity grassy flavor and that may match up better. I did e-mail Dan and Martha so maybe they will have an opportunity to share a few notes.

 

[HOPCousin]

You would like the Fluffy Rabbits. Is it available near you? If it comes out again in the spring let me know if you need a bottle nad we can do a trade. I have 2-3 places I know will carry it when it gets released.

 

[HOPCousin]

That was good to read re the Tripel recipe. I usually mash at 154 typically. WOnder if I should go lower.

 

[skibb]

A few things...

You probably wouldnt want to include carapils in the grain bill. One of the biggest things you want in a tripel is a dry crisp finish...carapils isn't designed for that because it is unfermentable. All it's going to do is add some mouthfeel while keeping the FG higher than likely desired for the style. I would def incorporate some simple sugars - candi sugar isn't really needed to get what you want, regular old table sugar will work just fine.

Also, I would definitely mash lower than 154 - probably shoot for mid to high 140's for 90 minutes. You want this beer to ferment out - Oldstock mashed at 150 for his main rest temp - that could possibly be one of the contributing factors in why his beer did not attenuate enough.

 

[HOPCousin]

Can you share about what happens to the grain and the sugars when you lower the temp and go longer? I need the underlying theory and physics of the process to apply it.
My understanding was that I would get less fermentable sugars by going lower temp... lower temp but longer time?

 

[HOPCousin]

Alright did some more reading and looked at the Devil's Holy Water as well to get some ideas about the Tripel.
Updated the Recipe

3 Gal, OG 1.080, 75% efficiency, SRM 4

63% 5 lb Belgian Pilsner 2 row
13% 1 lb Flaked Wheat
19% 1 lb 8 oz Cane SUgar
3% 4 oz Carafoam
2% 2 oz Aromatic Malt

26.7 IBU's

60 min .75 Saaz
10 min .50 Amarillo
5 min 1.5 Styrian Goldings
Flameout .50 Amarillo

Mash 150 for 60 minutes

Do I need a protien rest with this small amount of Wheat? Any other thoughts welcome.

 

[HOPCousin]

Yeast. I was thinking WLP 570? I would prefer something that imparts pear/mild fruit but with a dry finish?

 

[Oldsock]

Can you share about what happens to the grain and the sugars when you lower the temp and go longer? I need the underlying theory and physics of the process to apply it.
My understanding was that I would get less fermentable sugars by going lower temp... lower temp but longer time?

There are two different enzymes that do the wort of cutting starches down in size (starches are actually just long chains of simple sugar molecules). Beta Amylase works at lower temperatures and clips off short/fermentable sugars that lead to a highly fermentable wort (this can take quite a while as it only works on the ends of the molecule). Alpha Amylase works at higher temperatures and makes random cuts in the starches producing some fermentable sugars and some longer dextrins which give the beer body and some sweetness.

Alright did some more reading and looked at the Devil's Holy Water as well to get some ideas about the Tripel.
Updated the Recipe

3 Gal, OG 1.080, 75% efficiency, SRM 4

63% 5 lb Belgian Pilsner 2 row
13% 1 lb Flaked Wheat
19% 1 lb 8 oz Cane SUgar
3% 4 oz Carafoam
2% 2 oz Aromatic Malt

26.7 IBU's

60 min .75 Saaz
10 min .50 Amarillo
5 min 1.5 Styrian Goldings
Flameout .50 Amarillo

Mash 150 for 60 minutes

Do I need a protien rest with this small amount of Wheat? Any other thoughts welcome.

I don’t think you need a protein rest, but a short one wouldn’t hurt.

I agree with the other poster who suggested lowering your mash temp, especially if you want to have carafoam in there (which is similar to carapils).

I would swap out ½ lb of the sugar for more pils. At the moment you are pretty close to 30% of your fermentables from sugar, which is on the high end (you get 100% efficiency from sugar so it gives you more fermentables pound for pound than the malt).

Otherwise looks fine, although I haven’t had the beer so I can’t say how close the hopping schedule will be (although if it has a big citrusy nose I would go with more Amarillo and toss in an ounce or two of dry hops).

Yeast. I was thinking WLP 570? I would prefer something that imparts pear/mild fruit but with a dry finish?

Sounds like a good choice to me.

 

[HOPCousin]

That is all very helpful.
I was thinking I may drop the carafoam and I'll make the switch with the pilsner and sugar.
What would you recommend for mash temp? 145? Also should I go longer than 60 minutes?
If I'm mashing at a lower temp what temp should I put my sparge water and how long?

 

[Oldsock]

That is all very helpful.
I was thinking I may drop the carafoam and I'll make the switch with the pilsner and sugar.
What would you recommend for mash temp? 145? Also should I go longer than 60 minutes?
If I'm mashing at a lower temp what temp should I put my sparge water and how long?

Carafoam certainly isn't needed. 145 should be fine, although I would certainly mash longer if you go that low. You can check th conversion with iodine if you want.

I'd sparge with ~185 degree water if you don't do a mash out. Sparge as long as you usually do, either fly or batch.

 

[jgilmour]

Curious to how this turned out, and if anyone has an extract or partial mash version of this. I had a fluffy white rabbits a while back and would love to have something similar