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Maple Ginger Tripel
Belgian Tripel • Extract • 5 gal
Making this with Maple sap, rather than syrup, so color will be lighter.
February 16, 2015 am 11:16am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .19 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 8 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .75 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- .75 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 1.5 oz
Styrian Goldings - 4.7 AA% whole; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Styrian Goldings - 5.0 AA% whole; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 2 oz
Ginger (candied) - (omitted from calculations)
Ginger (candied)
Ginger that is treated with sugar. It possesses an intriguing; sweet, spicy and pungent flavour.
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
Made with Maple Sap and Dried Candied Ginger pulp
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.084 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 11.2 SRM | 4.5 - 7 | |
| Alcohol: | 9.6% ABV | 7.5% - 9.5% | |
| Bitterness: | 31.5 IBU | 20 - 40 | |
Discussion
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