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Ghent Triple
Belgian Tripel • Extract • 20 L
spicey raisins resonate over earthy tones to mask the alcahol very nice indeed
May 28, 2004 am 02:32am
0.0/5.0 0 ratings
Ingredients (Extract, 20 L)
- 4 kg
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.
- 0.50 kg
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.
- 61 g
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 14 g
Hersbrucker - 4.0 AA% pellets; boiled 15 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
- 14 g
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.014 | |
| Color: | 5.8 SRM | 4.5 - 7 | |
| Alcohol: | 7.0% ABV | 7.5% - 9.5% | |
| Bitterness: | 28.6 IBU | 20 - 40 | |
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