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Troldskog Faren Vild Tripel IPA
American IPA • Extract • 5 gal
"Lost in the Forest of the Gnomes" Tripel-IPA Hybrid.
December 31, 2009 pm 01:04pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .3 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .2 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 3 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 5 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.
- 1.7 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1 oz
Warrior® - 15.8 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 1 oz
Simcoe® - 12.2 AA% pellets; boiled 15 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1 oz
Perle - 7.7 AA% pellets; boiled 5 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .25 oz
Lemon peel (dried) - (omitted from calculations)
Lemon peel (dried)
Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.
- .25 oz
Corriander seeds - (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
White Labs WLP500 Trappist Ale
White Labs WLP500 Trappist Ale
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
Created 1 liter yeast starter two days before brewing. Bring one gallon of water to 155° F, add crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with two gallons of 170° F water. Bringing the total volume in the brewpot to 3 gallons. Bring to a boil. Remove the kettle from the burner and stir in the 3 lbs Amber LME and 1 oz Warrior hops. Return to boil for 30 minutes then add .5 oz Simcoe hops. Boil for 15 minutes and add .5 oz perle hops, irish moss, and 5 lbs Light LME late addition. Boil for 5 minutes and add .25 oz of each cracked dried lemon peel and coriander. Boil for 5 minutes and add .25 oz each Simcoe and Perle hops. Boil for 4 minutes and add .25 oz each Simcoe and Perle hops and 1.7 lbs Corn sugar. Cool wort with immersion wort chiller for 15 minutes to ~100F. Fill primary fermentor with 2 gallons of cold water, then strain in the cooled wort and add water to obtain 5 gallons. Measure specific gravity of the wort with a hydrometer and record. Pitch yeast when wort has cooled to below 80° F. Add 1 oz Warrior hops and 3 lbs Amber LME and boil for 60 minutes. Add .5 oz Simcoe hops at 30 minutes Add .5 oz perle hops, irish moss, and 5 lbs Light LME late addition at 15 minutes. Add .25 oz of each cracked dried lemon peel and coriander at 10 minutes. Add .25 oz each Simcoe and Perle hops at 5 minutes. Add .25 oz each Simcoe and Perle hops and 1.7 lbs Corn sugar at 1 minute. Dry Hoped: 1oz Chinook, .25oz Lemon Peel, .25oz Corriander, .1oz Paradise Seed
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.071 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 11.1 SRM | 6 - 15 | |
| Alcohol: | 7.4% ABV | 5.5% - 7.5% | |
| Bitterness: | 69.0 IBU | 40 - 70 | |
Discussion
Brewed on 01/06/10
2010-01-08 4:33pm
Brewing efficiency went great! I reached my OG for the first time, actually 1 point over at 1.072. The Lemon and Coriander smelled great during the boil and I think they will complement the hops and yeast very well. It is still bubbling away...
Dry Hop
2010-03-13 4:33pm
Been in Secondary since 01/31, attentuation at 1.016. 03/11: added 1oz Chinook for dry hopping and some more spices. Tasted on 03/13, fuck yes this is delicious excellent flavor profile and damn refreshing. Beligan yeast rules.
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