Tuesday, July 15, 2008

Belgian Tripel

Another virgin brew, a Belgian Tripel. Last year's round of Belgians were good, but this year I'm hoping to take it a step further. I'm following the basics for this style, but skewing it towards the hoppy/bitter side. I like the dryer versions of this style like Kasteel Triple. I also really enjoy the bitter/spicy/hoppy qualities in the Chouffe Houblon IPA Tripel. Here I'm hoping for something in between. It may come out a tad bitter, but I'd rather have more than less.

After reading the latest issue of Zymurgy about Tripel sugars, I decided to go with clear candy sugar from the LHBS. Then after yesterday's Tech Talk email response from Ted Housotter, I decided to add the sugar portion after the primary fermentation begins to settle and the kraeusen falls some. Why not keep the fermentation going strong with a lower viscosity of sugar throughout? Sounds like a good way to ferment these higher gravity brews with less stress on the yeast.

Belgian Tripel

Grains
13. lbs. Belgian Pils
2.0 lbs. German Vienna
1.0 lbs. Belgian Wheat
1.5 lbs. Clear Candy Sugar (boiled & added 7/21)


Hops
.80 oz. Magnum, 14.9%, pellet, 60min
.50 oz. Sterling, 5.3%, pellet, 30min
.50 oz. Saaz, 2.3%, pellet, 10min
.25 oz. Sterling, 5.3%, pellet, 10min
.25 oz. Saaz, 2.3%, pellet, KO


Yeast
Wyeast 3787: Trappist High Gravity (cake from 1 gal. batch)

Brew Day Stats

Brewed: 7/15/08
Racked: 8/5/08 5gal & 1gal blend of .75 tripel w/.25 old ale
Bottled: 9/9/08

Water Adjustment:
Strike: 1.25 tsp. Gypsum, 1.25 tsp. Acid Blend
Mash Out: .5 tsp. CaCl
2nd Sparge: .5 tsp. Gypsum

H2O/Grain Ratio: 1.2 qt/lb
Mash Ph: 5.3
Sacch. Rest Temp/Time: 150°F/75min
Mash Out Temp/Time: 169°F/20min
1st Batch Vol/SG: 4.25gal/1.066 (left 1 gal in mash for 2nd sparge)

2nd Batch Sparge Vol/H2OTemp/MashTemp: 2/185°F/163°F
2nd Batch Vol/SG: 3gal/1.044

Pre-Boil Vol: 7.25
Pre-Boil SG: 1.057
Boil Time: 75min
Post-Boil Vol: 6.1gal
Mash Efficiency: 74%

SG: 1.068 (grains only)
OG: 1.083 (w/ sugar)
IBU: approx. 39
Color/SRM: Pale Gold/4-5
Ferment Temp: 68,75,68,66,68-71°F
Bottling Yeast: Safbrew T-58

FG: 1.012
ABW: 7.5%
ABV: 9.3%

7 comments:

Kevin LaVoy said...

What a great looking recipe.

Inspiration goes both ways. You liked the thought of the rye beer, and after reading this, then looking at the rather large Belgian yeast cake I currently have in my primary carboy, I thought: Hmmm. Maybe a dubbel?

Ted Danyluk said...

Kevin, I really like how both our rye beers had very different qualities, yet within the malt flavors, there was a similarity in a more crisp/sharp taste. Without crystal sweetness, these beers tasted unique with all the rye in its place. It was so great having you guys over for a wonderful dinner and great home brews. Thanks.

I say, go for it. There was an average/long lag time before this Tripel got going, so the more yeast the better. So far it has been smelling quite good, and with ice bags tied to the side of the carboy, a temp of 68-70 was maintained for a good day. The temp has been rising so I'm tying on more ice bags.

Kevin LaVoy said...

Well, thank you for having us. We had a very nice time.

As far as your fermentation temps go, I know generally speaking wit ale yeasts, you look to keep them no higher than the low seventies, but is that more a function of the fact that using sugar is more likely to produce some of the solventy flavors? I only used sugar once, and the result was pretty bad. Also, my temperature control is a bit dodgy, so I tend to ferment a little higher. I've basically got my recipe down pat, but at this point I'm basically trying to fine tune the mash schedule and whatnot. I wonder if a slightly higher mash temperature might keep the yeast from getting too out of control too fast.

When I start talking out loud about how dextrinous my wort should be, Kerry tells me to discuss it with the dogs.

Anonymous said...

Well!?! How'd it come out? Worth brewing again?

Ted Danyluk said...

Hey who ever you are...

It was absolutely fantastic! In fact, if there is any style I completely nailed...it was this Belgian Tripel. Full flavored, Great nose and mouthfeel, well attenuated and fully carbonated. I do have a couple more bottles, so perhaps I'll do a proper tasting and write-up.

In the meantime, check out what the Bearded Brewer had to say about it (http://www.beardedbrewing.org/2008/11/three-brews-by-ted.html)

Cheers!

Anonymous said...

Hey - thanks for the quick reply! Great blog, awesome level of detail.

Ted Danyluk said...

Cheers. these are pretty much all my notes, so it helps me probably most of all. I like to easily check on past brews to formulate new ones.