Tripel Feedback

[Will_the-new-brewer]

I've done some searching on these forums and I think I have a good idea of what I'd like to make a Belgian Tripel with. I'd still like some feedback on it:

Fermentables:
10 lbs 7.8 oz......Pilsner (2 Row) Bel
14.8 oz..............Aromatic Malt
3 lbs 11.6 oz......Table Sugar

Mash:
Single Infusion @ 150F for 80min (or until conversion is complete)

Hops:
1.00 oz..............Goldings, East Kent - Boil 60.0 min
0.50 oz..............Northern Brewer [8.50 %] - Boil 60.0 min
1.00 oz..............Saaz [3.75 %] - Boil 15.0 min

Clarifier:
Whirfloc.............1 Tab @ 10min

Yeast:
1 Pack................T-58, Pitch @ 68F

Fermentation:
Primary 5 days @ 68F, step up 1F each day to 75F, rest @ 75F until ready to bottle.

Bottle Aged:
Task occasionally until finished .

 

[RPh_Guy]

FWIW I like this recipe:
https://www.homebrewtalk.com/forum/...l-absolution-clone.137219/page-2#post-2179248

Yours looks like it has a lot more sugar.

 

[Big Monk]

I've done some searching on these forums and I think I have a good idea of what I'd like to make a Belgian Tripel with. I'd still like some feedback on it:

Fermentables:
10 lbs 7.8 oz......Pilsner (2 Row) Bel
14.8 oz..............Aromatic Malt
3 lbs 11.6 oz......Table Sugar

Mash:
Single Infusion @ 150F for 80min (or until conversion is complete)

Hops:
1.00 oz..............Goldings, East Kent - Boil 60.0 min
0.50 oz..............Northern Brewer [8.50 %] - Boil 60.0 min
1.00 oz..............Saaz [3.75 %] - Boil 15.0 min

Clarifier:
Whirfloc.............1 Tab @ 10min

Yeast:
1 Pack................T-58, Pitch @ 68F

Fermentation:
Primary 5 days @ 68F, step up 1F each day to 75F, rest @ 75F until ready to bottle.

Bottle Aged:
Task occasionally until finished .

If you have an option for a different yeast, I’d try something else.

What is your benchmark? For me, I am always aiming at Chimay Cinq Cents or Westmalle Tripel. Not trying to clone them, but using them as a guidepost.

I’d probably back off the sugar to at most 18%.

 

[Will_the-new-brewer]

This is what got me brewing Tripels...

https://www.dubuisson.com/en/our-beers/bush/bush-ambree-description/


I don't get much opportunity to get liquid yeasts, so dry is about all I have. I've tried S33 and T58 several times (I like T58 better). I do have a beer bottle conditioning now that I used BE256 with.

 

[Big Monk]

This is what got me brewing Tripels...

https://www.dubuisson.com/en/our-beers/bush/bush-ambree-description/


I don't get much opportunity to get liquid yeasts, so dry is about all I have. I've tried S33 and T58 several times (I like T58 better). I do have a beer bottle conditioning now that I used BE256 with.

Tripel is a bit of a misnomer when describing that beer. It's really a form of Strong Abbey Ale. I've had Bush before and it displays all the hallmarks of a big, sweet, Abbey strong ale.

I typically break them down into 4 camps:

Trappist Tripel
Abbey Tripel
Duvel/Golden Strong
Abbey Everything Else

Bush is in the Abbey Everything Else category. It's too high alcohol and too sweet to be considered a Tripel.

For Yeast, maybe try the Lallemand Abbaye dry yeast.

 

[RPh_Guy]

@RPIScotty
Have you ever used WLP500? Do you have any tips for getting the best flavor out of it?

Sorry to hijack. I got no replies on my thread asking for help.

I heard T58 is similar to WLP500.

 

[Will_the-new-brewer]

For Yeast, maybe try the Lallemand Abbaye dry yeast.

To be honest, Bush got me into brewing when I left Europe. I didn't know anything about beer then so I couldn't even begin to describe how it tastes. I am relying on the brewers site/research to help me with that.

Thanks for tip on yeast...will get some on order and try that one out (will be another 3 brews, but it's on my list).

 

[Will_the-new-brewer]

@RPIScotty
Have you ever used WLP500? Do you have any tips for getting the best flavor out of it?

Sorry to hijack. I got no replies on my thread asking for help.

I heard T58 is similar to WLP500.

Unfortunately, I have not tried that one, but will look into it and add to my rotation.

 

[Big Monk]

@RPIScotty
Have you ever used WLP500? Do you have any tips for getting the best flavor out of it?

Sorry to hijack. I got no replies on my thread asking for help.

I heard T58 is similar to WLP500.

What was your temperature schedule?

 

[RPh_Guy]

What was your temperature schedule?

Started at 65°F and increased 1°F daily, controlling the wort temperature (no free rise).

 

[Northern_Brewer]

I heard T58 is similar to WLP500.

Nah - T-58 is a cousin of Windsor/S-33 with peppery phenolics, it has nothing like the attenuation of WLP500 and is a bit of an odd yeast to be honest.

WB-06 is related to Wyeast 1388 and (less closely) to WLP570 which suggests it comes from Duvel. It didn't really work for me in the only beer I used it in but that beer wasn't trying to be Belgian - it may be much happier in something that is closer to home territory.

It has to be said that this is one area that is not well served by dry yeast, although I guess you could try Abbaye and Belle. Otherwise you're looking at liquid yeasts - WLP530/3787 allegedly come from Westmalle which has to be the benchmark for tripels, and WLP500/1214 "Chimay" will also work.

A fun option might be the new WLP073 Artisanal Country Ale, a biere de garde strain which is currently a seasonal release from White Labs. Nobody knows much about it as it is so new but from the specs it looks quite suitable although like "Chimay" it doesn't flocc as well as "Westmalle".

 

[Velnerj]

I just brewed a Belgian golden strong ale, coming in at over 8% abv with Mangrove Jack's M41 dry yeast. Very impressed with the flavor profile and attenuation.

Not sure what you're aiming for but this yeast gave out fruity esters and peppery phenolics. I fermented on the high side as I don't have temp control yet. Started around 20C and ended around 25C.

 

[Big Monk]

Started at 65°F and increased 1°F daily, controlling the wort temperature (no free rise).

1214 and 1762 can often be a bit finicky.

I’ve moved to just using 3787 for everything, as it responds well to my fermentation schedule, which is to pitch at 64 °F and let it free rise naturally to final gravity with no temperature control. It typically stay below 66 °F for 24-36 hours then tops out at around 75 °F by the end.

 

[RPh_Guy]

Nah - T-58 is a cousin of Windsor/S-33 with peppery phenolics, it has nothing like the attenuation of WLP500 and is a bit of an odd yeast to be honest.

I stand corrected.

1214 and 1762 can often be a bit finicky.

I’ve moved to just using 3787 for everything, as it responds well to my fermentation schedule, which is to pitch at 64 °F and let it free rise naturally to final gravity with no temperature control. It typically stay below 66 °F for 24-36 hours then tops out at around 75 °F by the end.

Thanks. I might let it free rise with a 65°F ambient and see what happens.

I believe these types of yeast are "finicky" because there are a lot of factors affecting their performance and it's not well understood what combinations of variables cause which flavors. Pitch rate, OG, nutrients, temperature schedule, oxygenation, etc.

How would you describe the phenolic character of 3787? Peppery?

 

[Big Monk]

I believe these types of yeast are "finicky" because there are a lot of factors affecting their performance and it's not well understood what combinations of variables cause which flavors. Pitch rate, OG, nutrients, temperature schedule, oxygenation, etc.

How would you describe the phenolic character of 3787? Peppery?

What’s funny is that those factors are actually very well understood but we as honebrewers are hampered by some important factors when trying to recreate the desired flavors in small fermenters, etc. You can heavily influence these yeasts with attenuation, pitching, temperature, etc.

I’ll post up some very good info from Greg Casey here later.

I’m absolutely abysmal at describing beer flavors. 3787 produces a very close flavor profile to actual Westmalle beers, especially the Dubbel. That’s my best advice if you want to get a feel for 3787: Grab some Westmalle and taste it.