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Tripel recipee
Tripel recipee
Anyone has a good recipee for a Westmalle trippel, Chimay white, or something of the like?
Ian Guénard
http://www.bieresetplaisirs.com/index.php
http://www.bieresetplaisirs.com/index.php
all grain or extract?iguenard wrote:Anyone has a good recipee for a Westmalle trippel, Chimay white, or something of the like?
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inertiaboy
- Bar Fly
- Posts: 556
- Joined: Mon Apr 12, 2004 10:18 pm
- Location: Steve, Ottawa West
- Contact:
Ian has a very nice all grain setup.matt7215 wrote:all grain or extract?iguenard wrote:Anyone has a good recipee for a Westmalle trippel, Chimay white, or something of the like?
Here is one I have made a couple times. I like it, the wife threatens my death when the keg blows.
Batch Size: 10.5 gal
22 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 78.57 %
2 lbs Caramunich Malt (20.0 SRM) Grain 7.14 %
4 lbs Candi Sugar, Clear (0.5 SRM) Sugar 14.29 %
1.00 oz Pearle [8.00 %] (60 min) Hops 10.7 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 6.4 IBU
1.00 oz Hallertauer [4.80 %] (30 min) Hops 5.0 IBU
1.00 oz Hallertauer [4.80 %] (15 min) Hops 3.2 IBU
OG: ~ 1.080 SG
Color: 7 SRM
Bitterness: 25 IBU
ABV: ~7.5 %
Single Infusion mash @ 150f
Ferment on Trappist or Abbey yeast
Batch Size: 10.5 gal
22 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 78.57 %
2 lbs Caramunich Malt (20.0 SRM) Grain 7.14 %
4 lbs Candi Sugar, Clear (0.5 SRM) Sugar 14.29 %
1.00 oz Pearle [8.00 %] (60 min) Hops 10.7 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 6.4 IBU
1.00 oz Hallertauer [4.80 %] (30 min) Hops 5.0 IBU
1.00 oz Hallertauer [4.80 %] (15 min) Hops 3.2 IBU
OG: ~ 1.080 SG
Color: 7 SRM
Bitterness: 25 IBU
ABV: ~7.5 %
Single Infusion mash @ 150f
Ferment on Trappist or Abbey yeast
^this looks good^, i useJimC wrote:Here is one I have made a couple times. I like it, the wife threatens my death when the keg blows.
Batch Size: 10.5 gal
22 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 78.57 %
2 lbs Caramunich Malt (20.0 SRM) Grain 7.14 %
4 lbs Candi Sugar, Clear (0.5 SRM) Sugar 14.29 %
1.00 oz Pearle [8.00 %] (60 min) Hops 10.7 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 6.4 IBU
1.00 oz Hallertauer [4.80 %] (30 min) Hops 5.0 IBU
1.00 oz Hallertauer [4.80 %] (15 min) Hops 3.2 IBU
OG: ~ 1.080 SG
Color: 7 SRM
Bitterness: 25 IBU
ABV: ~7.5 %
Single Infusion mash @ 150f
Ferment on Trappist or Abbey yeast
70% belgian pils
20% light wheat
10% tabel sugar
neutral bittering hop for ~30ibus
2 oz flavour addition @ 5min with nobel hop of your choice
1 oz aroma addition @ ko with same hop use for flavour
2 hr boil
pitch a roaring starter of your preferred belgian ale yeast
Hallertauer in a tripel? I was expecting EKG, Saaz or Brewers Gold.JimC wrote:Here is one I have made a couple times. I like it, the wife threatens my death when the keg blows.
Batch Size: 10.5 gal
22 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 78.57 %
2 lbs Caramunich Malt (20.0 SRM) Grain 7.14 %
4 lbs Candi Sugar, Clear (0.5 SRM) Sugar 14.29 %
1.00 oz Pearle [8.00 %] (60 min) Hops 10.7 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 6.4 IBU
1.00 oz Hallertauer [4.80 %] (30 min) Hops 5.0 IBU
1.00 oz Hallertauer [4.80 %] (15 min) Hops 3.2 IBU
OG: ~ 1.080 SG
Color: 7 SRM
Bitterness: 25 IBU
ABV: ~7.5 %
Single Infusion mash @ 150f
Ferment on Trappist or Abbey yeast
Sounds very good though, I'll probably base my trial on it. I have a good surplus on all these ingredients.
Thanks!
Ian Guénard
http://www.bieresetplaisirs.com/index.php
http://www.bieresetplaisirs.com/index.php
Indeed! And I've upgraded by counterflow hoses, and accessorized!inertiaboy wrote:Ian has a very nice all grain setup.matt7215 wrote:all grain or extract?iguenard wrote:Anyone has a good recipee for a Westmalle trippel, Chimay white, or something of the like?
All-grain or bust!
Ian Guénard
http://www.bieresetplaisirs.com/index.php
http://www.bieresetplaisirs.com/index.php
a few more comments on triples.
triple is one of the most verried styles going. its a style that offers plenty of room for personal interpretation.
my personal 2 favs in the style are:
Unibroue La Fin Du Monde - huge on tropical fruit, sweeter then other examples of this style, unibroue yeast really comes through and shines in this one
Tripel Karmeliet - subtle of soft, floral and fruity, semi-dry, fuller mouthfeel from the oats in the grist
although those 2 brew are my favs they are quite different and tasted blind you'd be hard pressed to recognize that they are the same style.
the homebrewed version that i make is super dry and focuses on the yeast selection and hopping.
for the yeast i go with Wyeast Belgian Strong Ale 1388. this yeast rips right through the fermentation, leaving you a super dry, estery triple.
for hops i usually bitter with a high alpha, nuetral bittering hop, i then either use saaz for flavour and aroma if im going for a classic triple or use centenial/cascade for an american version of the style.
triple is one of the most verried styles going. its a style that offers plenty of room for personal interpretation.
my personal 2 favs in the style are:
Unibroue La Fin Du Monde - huge on tropical fruit, sweeter then other examples of this style, unibroue yeast really comes through and shines in this one
Tripel Karmeliet - subtle of soft, floral and fruity, semi-dry, fuller mouthfeel from the oats in the grist
although those 2 brew are my favs they are quite different and tasted blind you'd be hard pressed to recognize that they are the same style.
the homebrewed version that i make is super dry and focuses on the yeast selection and hopping.
for the yeast i go with Wyeast Belgian Strong Ale 1388. this yeast rips right through the fermentation, leaving you a super dry, estery triple.
for hops i usually bitter with a high alpha, nuetral bittering hop, i then either use saaz for flavour and aroma if im going for a classic triple or use centenial/cascade for an american version of the style.
There is an article about Triples in the new BYO mag. It just arrived at my house yesterday and I just read the article last night.
It was written by Jamil and he claims that the Triple style relies heavily on good pilsner malts. Belgian if you can source it, but lots of Belgian brewers use continental pilsner malts.
And if you're after something like La Fin Du Monde, and you don't want to harvest the yeast from the bottle, I noticed that Wyeast has a new yeast strain in their "Private Collection" that might be something like what Unibroue uses, but I could be wrong:
Wyeast 3864-PC Canadian/Belgian Ale Yeast
Beer Styles: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, Witbier
Profile: This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.
It was written by Jamil and he claims that the Triple style relies heavily on good pilsner malts. Belgian if you can source it, but lots of Belgian brewers use continental pilsner malts.
And if you're after something like La Fin Du Monde, and you don't want to harvest the yeast from the bottle, I noticed that Wyeast has a new yeast strain in their "Private Collection" that might be something like what Unibroue uses, but I could be wrong:
Wyeast 3864-PC Canadian/Belgian Ale Yeast
Beer Styles: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, Witbier
Profile: This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.
Yeah I have a started of that in the fridge. I might just split my batch in half and try em both out (Abbey II and Canadian Belgian).
They also had the pacman out but I think I missed that one. Darn.
They also had the pacman out but I think I missed that one. Darn.
Ian Guénard
http://www.bieresetplaisirs.com/index.php
http://www.bieresetplaisirs.com/index.php
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markaberrant
- Seasoned Drinker
- Posts: 1664
- Joined: Fri Nov 16, 2007 4:28 pm
- Location: Regina, SK
Tripels are very simple beers. Pils and sugar are all you need in my opinion.
If you are going for Westmalle, they use pils and sugar. Aim for 20% of your gravity from sugar, and an OG of 1.080. Mash low, around 148F for 90 minutes. Use a fresh slurry of 3787, pitch in the mid 60s and don't let it rise too high. Just about any noble hop or styrian goldings will work, shoot for 30-35 IBUs, and use a reasonable amount of hops at the end of the boil.
If you are going for Westmalle, they use pils and sugar. Aim for 20% of your gravity from sugar, and an OG of 1.080. Mash low, around 148F for 90 minutes. Use a fresh slurry of 3787, pitch in the mid 60s and don't let it rise too high. Just about any noble hop or styrian goldings will work, shoot for 30-35 IBUs, and use a reasonable amount of hops at the end of the boil.