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Toffee Nipple Tripel

Toffee Nipple Tripel

Belgian Dark Strong Ale : Partial Mash : 5 gal

Rippe

Toffee beer made with dme and sugar Carmel. Wyeast 1388 Belgian Strong Ale in primary Wyeast 3522 Belgian Ardennes when moved to secondary

December 18, 2013 at 10:47pm

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Ingredients (Partial Mash5 gal)

  • 10 lbs Pilsen 2RS Malt; Castle Malting

    Pilsen 2RS Malt; Castle Malting

    Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.

  • 4 lbs Amber; Crisp

    Amber; Crisp

    Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

  • 2 lbs Munich 2RS Malt; Castle Malting

    Munich 2RS Malt; Castle Malting

    Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.

  • 1 lbs Extra Pale; Morgans

    Extra Pale; Morgans

    For making very pale ales and lagers.

  • 1 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 2.0 oz Styrian Goldings - 3.2 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 2 oz Saaz - 3.9 AA% pellets; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Wyeast 1388 Belgian Strong Ale™

    Wyeast 1388 Belgian Strong Ale™

    Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.

  • Wyeast 3522 Belgian Ardennes™

    Wyeast 3522 Belgian Ardennes™

    One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.

Notes

Make Toffee from 1 pound light DME and 1 pound Sugar by slowly heating in heavy pan. Once it starts to brown remove from heat and scrape into brew kettle. Around last 10 minutes of boil.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.097 1.075 - 1.110
Terminal Gravity: 1.017 1.010 - 1.024
Color: 16.9 SRM 12 - 22
Alcohol: 10.7% ABV 8.00% - 11.00%
Bitterness: 36.9 IBU 20.00 - 35.00

Discussion

Rippe

Brew day

2013-12-18 10:54pm

Brew day dec 1 Took 2 tries to make the Carmel. First try was dry mix of sugar and dme. Second try I started with some water and sugar and as it started to melt added dme. Accidentally boiled down to 4gallons at 1.115 OG After 18 days gravity is at 1.050

Rippe

Stalled out

2013-12-24 1:26am

Beer stalled out at 1.050. Dec 19th Moved to secondary - Added Wyeast 3522 Belgian Ardennes. Kickstarted fermentation again. Should also help clear the beer.

Rippe

gravity

2014-01-23 8:05pm

January 23 gravity 1.030

Rippe

kegged

2014-01-25 11:52am

January 25

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