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Kriegster's Tripple
Belgian Tripel • All Grain • 10 gal
Wanted a big beer. Given no OG's were taken I may be underestimating Alcohol. Bonus 5 gal batch from Second runnings.
July 21, 2009 am 12:16am
3.5/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 35 lbs
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
- 4 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.8 oz
Amarillo® - 8.5 AA% pellets; boiled 90 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- .4 oz
Mt. Hood - 6.4 AA% pellets; boiled 90 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1.2 oz
Saaz - 7.6 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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.
Notes
Took first runnings from mash to make 12gal and Second runnings for 5 gal bonus batch. Unfortuantely no OG's taken. Saaz hops actually Sladek. Yeast was Wyeast 3789 (Belgian Trapist Blend)
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: | 13.0 SRM | 4.5 - 7 | |
| Alcohol: | 9.4% ABV | 7.5% - 9.5% | |
| Bitterness: | 26.2 IBU | 20 - 40 | |
Discussion
Bonus Batch - Turned Lambic
2009-08-06 12:03am
Not sure if it was the Belgian blend yeast, or if I picked something up, but the bonus batch turned Lambic. It was absolutely tasty at 2 weeks in the fermentors. Have racked off into keg and will refriderate after carbonation for several days.
Tripple - Very high Attenuation - True Abbey Taste
2009-08-08 12:30am
Racked the Tripple into the fermentor. Was expecting the sourness found in the bonus batch. Was suprised to find a true Belgian Trippel. Clove and banana like I was shooting for. FG into secondary 1.010, very potent alcohol!! Will give it some time to age in the secondary before kegging.
Wyeast Belgian Bled - Too unpredictable
2009-09-25 1:33am
After kegging and aging, I cannot tell it is a belgian. Another yeast has taken over and smothed it all out. Has British yeast character. My buddy who took the second half of the beer had a completely different tasting beer as well and not belgian. It was nutty. Yes the alcohol will kick your but, but the yeaset is just too unpredictactable
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