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Belgian Tripel • All Grain • 5 gal
Simple, effective, good.
September 22, 2002 pm 04:34pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
German 2-row Pils
German 2-row Pils
- 4 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 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 oz
Tettnanger - 7.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .50 oz
Hersbrucker - 2.9 AA% pellets; boiled 15 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
-
Wyeast 1024 Belgian Ale
Wyeast 1024 Belgian Ale
Banana-estery. Clove-like phenolics. Intended for abbey beers.
Notes
I like a high coversion tempreture and high hop rate for this outstanding beer. Fairly med soft water is suggested. Single infusion mash at 157f. Irish moss and two stage fermentation to clear this baby right up. I always use the drop method to transfer to a glass secondary when the fermentation reaches 3/4 of the way.(5-7days). I try for a crystal clear on this one. Lower the tempreture near freezing to drop out the yeast or finings may be used. I force carbonate to 1.8 which would be around 3/4 cup corn sugar. 2 weeks normally works and the flavor continues to change to about 1 month.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.083 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.024 | 1.008 - 1.014 | |
| Color: | 5.5 SRM | 4.5 - 7 | |
| Alcohol: | 7.8% ABV | 7.5% - 9.5% | |
| Bitterness: | 28.1 IBU | 20 - 40 | |
Discussion
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