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Road Tripel
Belgian Tripel • All Grain • 6.5 gal
A very good beer.
February 9, 2002 am 06:30am
5.0/5.0 1 rating
Ingredients (All Grain, 6.5 gal)
- 16 1/4 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 1/3 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 5/8 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 2 1/2 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.
- 5/8 oz
Hallertauer Mittelfrüher - 3.3 AA% pellets; boiled 90 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 5/8 oz
Hallertauer Mittelfrüher - 3.3 AA% pellets; boiled 30 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 5/8 oz
East Kent Goldings - 6.4 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 5/8 oz
Hallertauer Mittelfrüher - 3.3 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
90 minute boil Use Wyeast 3787 High Gravity Trappist Use soft water (low mineral water) Irish Moss last 15 minutes of the boil. Bottle with very high carbonation (up to 3 volumes of CO2) Age for at least 6 months. Ferment at 65F. Step mash at 122F and 153 F.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.088 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.014 | |
| Color: | 5.2 SRM | 4.5 - 7 | |
| Alcohol: | 9.8% ABV | 7.5% - 9.5% | |
| Bitterness: | 25.9 IBU | 20 - 40 | |
Discussion
Brewer's Review
2003-02-23 2:48pm
After about a year I can fianlly report that this recipe turned out world class beer. It finished slightly sweet but was bottled with 1.25 cups of corn sugar. The carbonic "tang" coupled with the subtle yet present belgian character balances the sweetness very very well. I will enter this at the NHC and let everyone know the results. This is a great beer. Eric
The Judges Liked it Too!
2003-07-28 12:48pm
Ok, here is how this beer placed at various contest. IBU Open 2003, 1st place Belgian Strong. UKG Drunk Monk 2003, 3rd Place Belgian Strong. UKG Drunk Monk 2003, Champion Menace of the Monastery. AHA 1st round, 1st Place Belgian Strong Midwest Regian, Scored 45. AHA 2nd Round, went to Mini BOS, scored 35.5. Comment, "beer is starting to show some age." This recipe made with CL-300 earned 1st place Strong Belgian at the 2003 Iowa State Fair. Enjoy it as much as I have.
Any changes?
2006-09-21 12:00pm
Now that the recipe has a good strong history. Has it changed at all?
Changes
2006-11-01 9:07am
The only changes I have made to this recipe are to use Styrian Goldings as the sole hop. Works out very well.
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