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Quicksilver's Belgian Double Trouble Tripel

Quicksilver's Belgian Double Trouble Tripel

Belgian Tripel • All Grain • 6.5 gal


I made a starter with The Wyeast Belgian Ardennes as it was about 4 months old. I also tried making a starter from a Allagash Belgian Reserve Tripel. Both yeasts were not overly active when pitched. Mashed a 152F and sparged at 170 with temps going up to 178F at times. I used the Wyeast Belgian Ardennes for the 6 gallon carboy and the extra for the Allagash in a 1 gallon container. I made the invert sugar by using 2 1/2 cups of water with 1 1/2 lbs of Raw / Cane sugar simmered for 1 hour with 1/2 tps of citric acid.

February 14, 2013 at 04:11pm

5.0/5.0 1 rating

Ingredients (All Grain6.5 gal)

  • 17 lbs Pilsner Malt; Weyermann

    Pilsner Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • 1 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.5 lbs Invert Sugar

    Invert Sugar

    Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.

  • 1 oz Spalter Select - 5.0 AA% pellets; boiled 60 min

    Spalter Select

    Used for aroma in lagers and pale ales.

  • .5 oz Liberty - 4.0 AA% pellets; boiled 30 min


    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • .5 oz Liberty - 4.0 AA% pellets; boiled 15 min


    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 1 oz Hallertau - 3.0 AA% pellets; boiled 30 min


    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1 oz Saaz - 5.0 AA% pellets; added dry to secondary fermenter


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

  • 20 g Corriander crushed - Last 15 minutes (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.

  • 10 g Orange zest - Last 15 Minutes (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.

  • 2 tsp Irish Moss - Last 10 minutes (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 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.


After racking to the secondary I ended up with 6 gallons using the Wyeast Ardennes and 1 gallon on the Allagash Tripel Reserve yeast. Added 1 oz of Saaz hops to a 5 gallon carboy and 1/3 oz of Athanum hops to another 1 gallon carboy. Still have 1 gallon on the Allagash yeast. Had a very smooth flavor with nice spice and Belgian yeast characteristics. Looking good so far ;-)

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: C - Belgian Tripel

Range for this Style
Original Gravity: 1.078 1.075 - 1.085
Terminal Gravity: 1.010 1.008 - 1.014
Color: 5.6 SRM 4.5 - 7
Alcohol: 9.0% ABV 7.5% - 9.5%
Bitterness: 30.0 IBU 20 - 40




2013-02-15 7:44am

Both yeasts are working this AM. I'll get to see whether propagating yeast from Allagash Reserve Tripel was a good strain or different flavor.


Smelling good

2013-02-17 7:12pm

Still blowing by at three days. The Brix reading was 19% which should be 10.5% alcohol.


Racked to keg

2013-03-18 4:16pm

I racked this Tripel to the keg today. Had great flavor and subtle alcohol. It has a slight haze which should go away after chilling. Plan on carbonating to approx 3.0 volume of CO2.

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