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Triple Trouble
Belgian Tripel • All Grain • 6 gal
August 25, 2002 pm 01:36pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 14 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1.0 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.
- 1.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
Hallertau - 4.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .25 oz
Tettnanger - 4.5 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Saaz - 5.0 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Corriander crushed - Corriander (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.
-
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.
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: | 1.013 | 1.008 - 1.014 | |
| Color: | 6.7 SRM | 4.5 - 7 | |
| Alcohol: | 9.4% ABV | 7.5% - 9.5% | |
| Bitterness: | 31.1 IBU | 20 - 40 | |
Discussion
corrinader
2003-06-21 9:39pm
I would use half as much correander as recipe calls for. After conditioning for 9 months orange flaver is still pretty stronge.
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