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Tripple Nipple
Belgian Tripel • Extract • 5 gal
This recipe has been started. Results pending (3 months).
March 17, 2002 pm 06:53pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/2 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 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.
- 1 1/2 oz
Styrian Goldings - 5.8 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1/2 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.
- 1/2 oz
Saaz - 3.9 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1/4 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP500 Trappist Ale
White Labs WLP500 Trappist Ale
From one 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
"Turbinado" style raw cane sugar used in this recipe. 500mL starter used. Laaglander DME used. Actual OG = 1.076.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.019 | 1.008 - 1.014 | |
| Color: | 6.7 SRM | 4.5 - 7 | |
| Alcohol: | 8.1% ABV | 7.5% - 9.5% | |
| Bitterness: | 26.8 IBU | 20 - 40 | |
Discussion
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