Monday, June 8, 2009

Belgian Tripel 2 - 'repeat'

After brewing at a high and steady pace for over 3 years, there hasn't been a style I've wanted to reproduce...until now. Last year's was not only my first attempt at a high gravity Belgian Tripel, it was also brewed almost perfectly. I'll still pat myself on the back for that one. But seriously, now I need more of it. So this marks my first reproduction batch.

But, now as I proceed to write the recipe here, it already looks like I goofed. The recipe used was from a printout from TastyBrew. The recipe written on the blog suggests I altered it while brewing. Sometimes these changes happen during the boil. If so, then an additional .5 ounce of Sterling hops were chucked into the KO addition. Only time will tell where the error is. And I'm not worried because Sterling is a forgiving hop, and an extra little accent should be nice.

Otherwise, everything seemed to be on track. Pretty much all the stats came out great. With an OG only 3 points above the original, it should come very close.

Belgian Tripel 2

13. lbs. Belgian Pils
2.0 lbs. German Vienna
1.0 lbs. Belgian Wheat
1.5 lbs. Clear Candy Sugar (boiled & added 6/6)

.80 oz. Magnum, 13.6%, pellet, 60min
.50 oz. Sterling, 5.3%, pellet, 30min
.50 oz. Saaz, 5.8%, pellet, 10min
.25 oz. Sterling, 5.3%, pellet, 10min
.50 oz. Saaz, 5.8%, pellet, KO
.25 oz. Sterling, 5.3%, pellet, KO

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

Brew Day Stats

Brewed: 5/31/09
Racked: just primary
Bottled: 7/5/09

Water Adjustment:
Strike: 1 tsp. Gypsum, .75 tsp. Acid Blend
2nd Sparge: 1 tsp. Gypsum, .25 tsp Epsom

H2O/Grain Ratio: 1.2 qt/lb
Mash Ph: 5.3
Sacch. Rest Temp/Time: 150°F/75min
Mash Out Temp/Time: 170°F/10min
1st Batch Vol/SG: 4.25gal/1.077 (left 1 gal in mash for 2nd sparge)

2nd Batch Sparge Vol/H2OTemp/MashTemp: 2/178°F/166°F
2nd Batch Vol/SG: 3gal/1.048

Pre-Boil Vol: 7.25
Pre-Boil SG: 1.061
Boil Time: 75min
Post-Boil Vol: 5.9 gal
Mash Efficiency: 75%

SG: 1.072 (grains only)
OG: 1.087 (w/ sugar)
IBU: approx. 39
Color/SRM: Pale Gold/4
Ferment Temp: 67,71,65,70°F
Bottling Yeast: Safbrew T-58

FG: 1.012
ABW: 7.88
ABV: 9.8%


SeƱor Brew™ said...

I did the same thing with my tripel, added the sugar a few days into fermentation. It seems to help the yeast out a lot, not having to start at a huge density. Mine started at 1.080 (after the sugar addition) and finished at 1.004.

Scott Hedeen said...

sounds good. i'm sitting on a ton of high gravity stuff here in GA... gotta figure out when to drink it.

thanks for coming by my blog. i'm updating now... back from beer trip in Wisconsin.

-- said...

i'm puttin this one in my "to brew" list

The Bearded Brewer said...

Ted, this was one of the better triples I've had, commercial or homebrew. It's definitely worthy of reproduction!

-- said...

If you don't mind me asking, how long did you keep/age the beer in primary, secondary, and bottle ? Also, what was your procedure for pitching the bottling yeast?

Ted Danyluk said...

Hi Everyone, thanks for your comments. It's good to hear from you all.

Senor Brew, Yeah, adding sugar gradually is the way to go. Once again, the brew has been continually active for over 2 weeks. It's still moving around in there right now!

James, Just look back on the stats from the first Tripel. It looks like that one was in primary for 21 days, and this one seems like it will take a little longer, but its only on day 15.

I'll pour the wort of a super high gravity black-Belgian recipe I've been working on over this yeast. And it looks like the secondary lasted 1 month.

This one might just go into a keg, which is a secondary vessel that can regularly be tapped.

It's smelling pretty darn good. A tad hoppy, which leads me to believe I did over-hop it. Oh well.

-- said...

Hi Ted. Thanks for the recipe. I brewed a batch of this with a slightly different hop schedule and it turned out great.

I entered it in the Dominion Cup Homebrew Competition here in Virginia last weekend and it was very well received. It got an overall score of 37/50. Thanks!

Ted Danyluk said...

James, that's fantastic!

I too just entered this beer into a local competition...Schooner Homebrew Championships in conjunction with the wonderful Great Lakes Beer Fest in Racine, WI.

This 'repeat' came out a bit "hot" but should still score pretty well. We'll see after the 19th.

I think I'll post about this soon.