The Bar Towel

Anyone has a good recipee for a Westmalle trippel, Chimay white, or something of the like?

iguenard wrote:Anyone has a good recipee for a Westmalle trippel, Chimay white, or something of the like?

all grain or extract?

matt7215 wrote:

iguenard wrote:Anyone has a good recipee for a Westmalle trippel, Chimay white, or something of the like?

all grain or extract?

Ian has a very nice all grain setup.

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

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

^this looks good^, i use

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

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

Hallertauer in a tripel? I was expecting EKG, Saaz or Brewers Gold.

Sounds very good though, I'll probably base my trial on it. I have a good surplus on all these ingredients.

Thanks!

inertiaboy wrote:

matt7215 wrote:

iguenard wrote:Anyone has a good recipee for a Westmalle trippel, Chimay white, or something of the like?

all grain or extract?

Ian has a very nice all grain setup.

Indeed! And I've upgraded by counterflow hoses, and accessorized!

All-grain or bust!

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.

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.

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.

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.