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Toffee Nipple Tripel
Belgian Dark Strong Ale • Partial Mash • 5 gal
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 pm 10:47pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 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% - 11% | |
| Bitterness: | 36.9 IBU | 20 - 35 | |
Discussion
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
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.
gravity
2014-01-23 8:05pm
January 23 gravity 1.030
kegged
2014-01-25 11:52am
January 25
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