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Fourquet's (Jean Bergeron) Tripel
Belgian Tripel • All Grain • 18.93 L
Uses only Ethanol tolerent yeast for fermentation and also make a starter of fresh ethanol tolerant yeast for the refermentation in the bottle make a 250 ml starter and use 180g of corn sugar for botlling for the primary fermentation use slurry from a previous pale beer at 5% alc./vol only have a nice brew Jean
August 5, 2003 pm 09:45pm
0.0/5.0 0 ratings
Ingredients (All Grain, 18.93 L)
- 6 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .800 kg
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 20 g
Czech Saaz - 4.1 AA% pellets; boiled 80 min
Czech Saaz
Very mild. 'Noble'.
- 15 g
Tettnanger - 3.8 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 10 g
Czech Saaz - 4.1 AA% pellets; boiled 10 min
Czech Saaz
Very mild. 'Noble'.
-
Wyeast 3942 Belgian Wheat™
Wyeast 3942 Belgian Wheat™
Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish.
Notes
mash in at 48-51 Celcius for 15 mins raise to 62 celcius for 60 mins raise to 72 celcius for 10 mins sparge with 76-80celcius hot water
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.014 | |
| Color: | 4.8 SRM | 4.5 - 7 | |
| Alcohol: | 7.8% ABV | 7.5% - 9.5% | |
| Bitterness: | 22.0 IBU | 20 - 40 | |
Discussion
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