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Gandalf Precious Tripel

Gandalf Precious Tripel

Belgian Tripel : All Grain : 19 L

a_daley

Very mellow with a strong aroma ideal for replacing wine at a wine and cheese night.

August 17, 2013 at 01:43am

0.0/5.0 0 ratings

Ingredients (All Grain19 L)

  • 6.61 kg Australian Pilsner

    Australian Pilsner

    Well modified, good attenuation.

  • 0.25 kg Belgian Wheat Malt

    Belgian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 0.04 kg Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.04 kg Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 0.12 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 28.91 g Pacifica - 4.8 AA% pellets; boiled 60 min

    Pacifica

    The Pacifica brings something of a blend of new and old-world taste descriptors to the brewers' forum. Orange marmalade aptly describes the citrus aroma notes achieved through late addition. Bittering quality is such that early kettle additions net a soft yet solid finish even in highly bittered beers.—NZ Hops Limited

  • 12.39 g Styrian Goldings - 7.2 AA% pellets; boiled 15 min

    Styrian Goldings

    Mild, pleasant.

  • 12.39 g Styrian Goldings - 7.2 AA% pellets; boiled 1 min

    Styrian Goldings

    Mild, pleasant.

  • 16.52 g Orange zest - (omitted from calculations)

    Orange zest

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • 0.21 tsp Corriander crushed - (omitted from calculations)

    Corriander crushed

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • 0.83 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • WYeast 1214 Belgian Abbey™

    WYeast 1214 Belgian Abbey™

    Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

Notes

Used zest from 5 oranges - certainly taste them after the 18 days in fermentor when putting into the keg Fermented for 18 days at 22C by filling the bath with water and keeping it in there. Also used DME to grow yeast to 1L (100g DME to 1l water) boiled DME 10min 106g dextrose in keg to prime This was designed to drink with chilli crackers and peppered cheese as I react to some of the chemicals used in white wine. Serve in small glasses at room temp.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: C - Belgian Tripel

Range for this Style
Original Gravity: 1.079 1.075 - 1.085
Terminal Gravity: 1.010 1.008 - 1.014
Color: 5.7 SRM 4.5 - 7
Alcohol: 9.1% ABV 7.50% - 9.50%
Bitterness: 26.4 IBU 20.00 - 40.00

Discussion

a_daley

Brewed

2013-11-15 4:55pm

Tastes great and not over carbonated.

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