Tripel/ IPA hybrid

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kgranger

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I want to make something weird, so I thought maybe it would be possible to brew up some sort of hybrid of some of my favorites, maybe a tripel mixed with an IPA, with a lil bit of pumpkin (maybe that's overkill). Any thoughts on whether or not a TripelPA would turn out, or thoughts on where to begin with a recipe? I'm fairly new to building recipes from scratch. Also all grain preferred, 5 gallons to start with. Thanks for any suggestions!


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JakeSparrow

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I think the pumpkin would be too much, as you got the funky fruity belgian style, with a hoppy style and adding another dimension would most likely make it muddled. Just my opinion though. As far as the style, what I would do is find a basic tripel recipe and then use an IPA hop schedule and pitch with a belgian yeast blend. Or you can just use half belgian pils and half pale 2 row.

5 lb Belgian Pils
5 lb Pale 2 row
2 lb dextrose
.25 lb crystal 60

For hops maybe I would try using Amarillo, Williamette and Saaz or Styrian Goldings? Then just pitch a starter of Belgian Abbey

That of course is very basic.
 

chickypad

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I've made this or slight variations a few times and was quite pleased with the results. They have an extract version also.

edit: if you aren't familiar with NB click "additional information" for the recipe
 

Demus

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I'd start with a bottle each of a tripel and an IPA and just blend them in a few taster glasses. See if you can get them into a proportion you like. If you can't, maybe move on to the next idea...


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kgranger

kgranger

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Thanks for the responses! The Tripel recipe with an IPa hop schedule sounds like a good plan. I'll also try mixing two beers in a glass, might as well give it a shot!
 
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kgranger

kgranger

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So, again, I am very new to recipe design, so I pretty much just grabbed different things from different recipes. Does this look crazy? Am I getting close?

15 lbs Pilsner (2 Row) Ger
12.0 oz Caramunich Malt
1 lbs Candi Sugar, Amber [Boil for 60 min]
1.00 oz Cascade [5.50 %] - Boil 15.0 min
0.50 oz Citra [12.00 %] - Boil 15.0 min
0.50 oz Saaz [3.75 %] - Boil 15.0 min
1.00 oz Cascade [5.50 %] - Boil 5.0 min
1.00 oz Hallertauer [4.80 %] - Boil 5.0 min
1.00 tsp Orange Peel, Bitter (Boil 5.0 mins)
0.50 tsp Coriander Seed (Boil 5.0 mins)
0.23 oz Saaz [3.75 %] - Boil 0.0 min
1.0 pkg Abbey Ale (White Labs #WLP530)
 

Demus

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I'd probably add the candy sugar late, say at 10 minutes. Other than that, go for it. Which yeast?


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Demus

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Oops, saw your yeast choice. I think a high attenuator like a saison yeast might go better for your hoppy Belgian concept. Their dry peppery character should go well with the hops...


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pmonti80

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A triple is better with WLP 530 than a saison yeast. WLP 530 is Westmalle yeast and Westmalle invented the triple concept...
 

wingedcoyote

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I don't necessarily agree with the "mix two beers in a glass" concept -- the result of that would be "half hoppy" and "half Belgian", whereas the beer you're considering would be all hoppy and all Belgian. If that makes sense.

A really good hoppy belgian beer is Duvel's seasonal Tripel Hop, although it's not quite a tripel and not really an IPA. I think it's pretty much Duvel plus a big dry hop. This year's is dry hopped with Mosaic and it's super fruity and delicious, definitely worth trying if you can find it.
 

Demus

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A triple is better with WLP 530 than a saison yeast. WLP 530 is Westmalle yeast and Westmalle invented the triple concept...

Agreed but I think the hops would be more complimentary with the saison yeast fermented cool. Just my opinion, which is what the poster was looking for...


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pmonti80

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Agreed but I think the hops would be more complimentary with the saison yeast fermented cool. Just my opinion, which is what the poster was looking for...


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Sorry if I was rude, I just though you had made a mistake.
 

chickypad

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Try "Houblon Chouffe: Dobbelen IPA Tripel" if you can which is kind of a mix of Tripel and IPA.
The recipe I linked above I assume is inspired by this beer, with 3522/WL550 which supposedly is Achouffe's strain but using Magnum/Saaz/Cascace vs. CTZ/Saaz/Amarillo in Achouffe's. So it's not a clone but it makes a good beer.
 

TastyAdventure

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Nix the Candi Syrup and just use table sugar. You don't need to add any color or flavor of the candi syrup, and it's also alot cheaper.

This is a great idea by the way.

Also, no dry hops? You need dry hops..
 
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kgranger

kgranger

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Thanks for all the replies! Definitely going to help for a second run at it. Responses came in after I had already given the brew a shot, so Abby Ale yeast was used, and homemade candi sugar in the beginning of the boil. A week in the primary and it definitely has a characteristic tripel taste with a light hop aroma and flavor. i'm racking over to secondary tomorrow so I was trying to think about dry hopping. Any suggestions as to variety(s) and amounts? Thanks!
 
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kgranger

kgranger

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Sti in secondary, cool conditioning for another week. It tastes great! Has a nice signature tripel taste with a hop explosion. Might be too hoppy, but I think it will mellow out a bit. Going to enter into the Maryland microbrewery festival competition. We'll see!
 

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