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Tripel Wit Ale

Tripel Wit Ale

Belgian Specialty Ale • Extract • 5 gal

jpin

My wife wanted a Blue Moon Clone but I wanted something with a little more to it. So I mixed a Belgium Wit recipe with a Tripel recipe. I used orange blossom honey to try to add a little more orange flavor. It is happily bubbling away in the fermenter now and is smelling delicious. It is a higher gravity beer so the alcohol content is a little higher and the color a little darker than a normal wit beer.

July 2, 2008 am 08:24am

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • 1 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 6.6 lbs Wheat Liquid; Northwestern

    Wheat Liquid; Northwestern

    Can be used in making Wheat Beer, Bavarian Weizen, Berliner Weiss, and Dunkel Weizen.

  • 3.3 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.

  • 1.25 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 0.75 oz Sterling - 7.5 AA% pellets; boiled 60 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 0.75 oz Santiam - 6.0 AA% pellets; boiled 30 min

    Santiam

    A newly developed American aroma hop that contains noble hop characteristics.

  • 0.25 oz Santiam - 6.0 AA% pellets; boiled 1 min

    Santiam

    A newly developed American aroma hop that contains noble hop characteristics.

  • 0.25 oz Sterling - 7.5 AA% pellets; boiled 1 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 2 tsp Dried Orange Peel - (omitted from calculations)

    Dried Orange Peel

  • 2 tsp Fresh Crushed Corriander - (omitted from calculations)

    Fresh Crushed Corriander

  • Wyeast 1762 Belgian Abbey II™

    Wyeast 1762 Belgian Abbey II™

    High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.

Notes

My wife wanted a Blue Moon Clone but I something with a little more to it. So I mixed a Belgium Wit recipe with a Tripel recipe. I used orange blossom honey to try to add a little more orange flavor. It is happily bubbling away in the fermenter now and is smelling delicious.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: E - Belgian Specialty Ale

Range for this Style
Original Gravity: 1.084 1.026 - 1.120
Terminal Gravity: 1.017 0.995 - 1.035
Color: 12.3 SRM 1 - 50
Alcohol: 8.8% ABV 2.5% - 14.5%
Bitterness: 37.4 IBU 0 - 100

Discussion

PresBEERterian

Second Fermenter

2008-08-13 12:50pm

Presuming this was 2 stage fermentation (and that was when you added orange and the corriander), how long was this racked in the 2nd fermenter? Also Presuming you have tasted the beer by now, how was it?

jpin

re:

2008-08-13 1:13pm

I left it in the secondary for five weeks due to some clearing issues I had. Hence, I found the coriander taste to be a little bit to strong for my liking. You might want to adjust it down a little. Other than that, the beer is pretty tasty. A pretty high alcohol content and a slight ester after taste.

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