Sunday evening i went to one of our local brewery for dinner. They were serving a Belgian tripplel.
I threw down the $15 bucks for the bottle. Wow!
It Poured an attractive golden color with egg shell colored foam. This beer presented some great retention and lacing on the glass.
The aroma was spicy, yeasty, white pepper, banana, and light citrus (mostly lemon). Also notes of Belgian candy sugar and pale malt sweetness.
This beer is now my favorite local brew. The only problem is they only produce around 1500 bottles and you can not buy this in any stores. You can not even buy bottles to take home. (Utah Laws)
Here is a description from the website.
After 4 years of development, Red Rock would like to introduce Rêve, a Belgian-style Trippel!
Rêve is barrel-aged in medium toast French Oak for the duration of a year. This brew is inoculated with Brettanomyces and bottle conditioned. Rêve is comprised of a combination of Pilsner Malts and Pale Malt. Belgian Candy Sugar is a key component giving the Trippel a sweet yet dry finish. This filtered brew is golden in color and 10.3% alcohol by volume.
So Now the quest to replicate this gem or at least a nice tribute.
Here is what im thinking.
Any help would be appreciated.
Grain:
13 lbs Pilsen
1 lbs Munich I
4.0 oz Aromatic Malt
2 lbs Candi Sugar, Clear
Hops:
1.50 oz EKG[5.10 %] (90 min)
0.75 oz Tettnang [4.80 %] 30
0.50 oz Tettnang [4.80 %] 15
I'm thinking WLAB500 yeast
as for the brett? (any suggestions)
French medium toasted oak chips soaked in a Chardonnay in secondary (any suggestions)
I threw down the $15 bucks for the bottle. Wow!
It Poured an attractive golden color with egg shell colored foam. This beer presented some great retention and lacing on the glass.
The aroma was spicy, yeasty, white pepper, banana, and light citrus (mostly lemon). Also notes of Belgian candy sugar and pale malt sweetness.
This beer is now my favorite local brew. The only problem is they only produce around 1500 bottles and you can not buy this in any stores. You can not even buy bottles to take home. (Utah Laws)
Here is a description from the website.
After 4 years of development, Red Rock would like to introduce Rêve, a Belgian-style Trippel!
Rêve is barrel-aged in medium toast French Oak for the duration of a year. This brew is inoculated with Brettanomyces and bottle conditioned. Rêve is comprised of a combination of Pilsner Malts and Pale Malt. Belgian Candy Sugar is a key component giving the Trippel a sweet yet dry finish. This filtered brew is golden in color and 10.3% alcohol by volume.
So Now the quest to replicate this gem or at least a nice tribute.
Here is what im thinking.
Any help would be appreciated.
Grain:
13 lbs Pilsen
1 lbs Munich I
4.0 oz Aromatic Malt
2 lbs Candi Sugar, Clear
Hops:
1.50 oz EKG[5.10 %] (90 min)
0.75 oz Tettnang [4.80 %] 30
0.50 oz Tettnang [4.80 %] 15
I'm thinking WLAB500 yeast
as for the brett? (any suggestions)
French medium toasted oak chips soaked in a Chardonnay in secondary (any suggestions)