giuzep89
Well-Known Member
- Joined
- May 14, 2021
- Messages
- 75
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Hey guys,
I just brewed a Belgian Tripel, and it came out crazy dry. Here's the recipe in short:
- 80% pils malt, 15% table sugar, 5% carapils.
- Mangrove Jack's M41.
- Saaz @60' for bittering and a little at flame off for aroma, for a total of about 26IBU.
- BIAB.
- 60' mash@67°C
- 60' boil.
- Thorough aeration (drill + stir stick)
- 2.5g yeast nutrient
- OG post-boil 1.074, FG 1.000(YES)
I don't do temp control during fermentation, but if was warm for the first week, so it's been between 22-26°C.
As you read above, it finished insanely dry, and although I love the flavor, peppery and spicy as a triple should be, I'd prefer if it had some more sugar left next time I brew this. What would you guys do:
1) Swap yeast?
2) Mash higher?
3) Reduce the added sugar to a lower amount, possibly 5-8% of the grist?
4) No/less aeration?
5) No yeast nutrient?
Thanks for taking the time!
I just brewed a Belgian Tripel, and it came out crazy dry. Here's the recipe in short:
- 80% pils malt, 15% table sugar, 5% carapils.
- Mangrove Jack's M41.
- Saaz @60' for bittering and a little at flame off for aroma, for a total of about 26IBU.
- BIAB.
- 60' mash@67°C
- 60' boil.
- Thorough aeration (drill + stir stick)
- 2.5g yeast nutrient
- OG post-boil 1.074, FG 1.000(YES)
I don't do temp control during fermentation, but if was warm for the first week, so it's been between 22-26°C.
As you read above, it finished insanely dry, and although I love the flavor, peppery and spicy as a triple should be, I'd prefer if it had some more sugar left next time I brew this. What would you guys do:
1) Swap yeast?
2) Mash higher?
3) Reduce the added sugar to a lower amount, possibly 5-8% of the grist?
4) No/less aeration?
5) No yeast nutrient?
Thanks for taking the time!
