Sunday, August 16, 2009

Belgain Tripel 3-peat

Today we brewed another one of my Belgian Tripels, the first of three beers that will be served at Matt & Heidi's wedding. It's my 3rd time brewing it, and by making some very subtle changes, hopefully will maximize the quality.

The first batch turned out on target and fantastic. The 'repeat' was good, but a bit "hot" in alcohol, accidentally over-hopped (by .5 oz.), a touch too dry with a hint of cidery flavors coming through.

In this 3-peat batch, some adjustments I made were: 1. lower the alcohol a half a point 2. raise the mash temp a couple degrees for more maltiness/residuals 3. mellow the hops a tad 4. use less yeast to encourage a longer lag time and more yeast reproduction

The brewday was a big success, and we finished in record time. The mash sat nicely at 152°F. We chose the freshest hops, and sticking with straight Saaz in the finish. The gravity points throughout the day were great, with a malt-only OG sitting perfectly at 1.074.

Today we saw superb hot break material in the boil and continued protein coagulation after the cold break when chilling. The wort smelled and tasted clean, sweet and smooth in hops. As long as the fermentation temperatures stay on the low end (68-70°F), this Trappist style ale should turn out fantastic.

It was great having Matt over for a 6am start time, helping to brew his matrimony ale. While it was early & quiet in the house, we got into some meaningful conversation, a time & experience I value greatly. We also finished in what I believe is close to record time. Though the hopping is not too complex, he did help to make the final decisions on hop varieties and additions. Our friend Ryan will help make the Porter this Friday, and we all will be back in the kitchen on the 28th to brew a mega 13 gallon batch of Small Beer.

The next two matrimony ales...

Cocoa Ancho-Chili Smoked Porter
Big Batch Small Beer 1 keg Lemon Basil Infused

Belgian Tripel 3-Peat

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

.80 oz. Magnum, 14.9%, pellet, 60min
.50 oz. Sterling, 5.3%, pellet, 30min
.70 oz. Saaz, 4.7%, pellet, 10min
.30 oz. Saaz, 4.7%, pellet, KO

Wyeast 3787: Trappist High Gravity 12oz. starter

Brew Day Stats

Brewed: 8/16/08
Racked: just primary
Kegged & few bottles: around 9/8/09

Water Adjustment:
Strike: .5 tsp. Gypsum, .5 tsp CaCl, .6 tsp. Acid Blend
2nd Sparge: missed

H2O/Grain Ratio: 1.2 qt/lb
Mash Ph: 5.4
Sacch. Rest Temp/Time: 152°F/75min
Mash Out Temp/Time: 169°F/20min
1st Batch Vol/SG: 4gal/1.069 (left 1 gal in mash for 2nd sparge)

2nd Batch Sparge H2OTemp/MashTemp: 180°F/ n/a
2nd Batch Vol/SG: 3.25gal/1.038

Pre-Boil Vol: 7.25
Pre-Boil SG: 1.063
Boil Time: 75min
Post-Boil Vol: 5.8 gal
Mash Efficiency: 75%

OG1: 1.074 (grains only)
OG2: 1.083 (w/ sugar)
IBU: approx. 39
Color/SRM: Pale Gold/4-5
Ferment Temp: 68-71°F
Bottling Yeast: none

FG: 1.015
ABW: 7.1%
ABV: 8.9%


Adam said...

How long will you leave this to ferment, and if you're bottling, how long in the bottle? The last HG belgian I made wasn't complete for 6 months, and was best after a year (of course it was worth it).

Ted Danyluk said...

This beer specifically? Well, it has to be ready by Oct 3rd. So it will be fermenting for about 3-4 weeks. Then kegged and carbonated/conditioned for only about 3-4 weeks.

I'd like it to go through a secondary, to condition, and then be kegged for a month or two, but we have a strict deadline. A tad yeasty, it should still be quite delicious.

Tripels, from my understanding, are a high gravity ale, that really aren't aged, and best fresh. Though, sometimes some of the flavors are a bit intense and need some time.

Adam said...

good to know. the Belgian I was referring to was a Belgian golden strong.