Belgian Trippel

[MrMarbleHead]

Alright so I am saying screw the BJCP guidelines for ABV on this on and going for the biggest beer I have ever done. Tell me what you all think of it.


Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 8.00 gal
Estimated OG: 1.108 SG
Estimated Color: 7.8 SRM
Estimated IBU: 34.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 65.00 %
2.00 lb Wheat Malt, Bel (2.0 SRM) Grain 10.00 %
2.00 lb Caravienne Malt (22.0 SRM) Grain 5.00 %
1.50 oz Styrian Goldings [5.40 %] (90 min) Hops 23.3 IBU
0.50 oz Styrian Goldings [5.40 %] (60 min) Hops 7.3 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 3.9 IBU
3.00 lb Candi syrup, Clear (0.5 SRM) Sugar 15.00 %
1 Pkgs House Belgian Strain (My House #Blend WL GYeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 17.00 lb
----------------------------
Single Infusion, Light Body
Step Time Name Step Temp
90 min Mash In 147.0 F
10 min Mash Out 168.0 F


Notes:
------
Expecting 1.081 out of the boil kettle with no sugar additions. Will dose the
beer with 1lb of Candi syrup over the course of three days, to reach OG of
1.108 over all. Not expecting the 90% attenuation, but we'll see what happens,
would like to see this beer finish out at around 1.010, But that is probably
unrealistic.
Pitching onto house belgian yeast from the primary of a Belgian Pale ale.

[Ryanh1801]

Mumm looks nice. One thing is this beer to me, just screams oak cubes.

[Lerxst]

Yea, screw them...you could make up your own name for it too...something like "Quad" would sound bitching ;)

Looks tasty, what's your planned fermentation schedule?

[Evan!]

Mash. Lower.

Tripels want to be pretty dry to begin with, and given the high ABV, you're already fighting an uphill battle against stalled fermentation. By "House Yeast", what do you mean? Is that yeast good for high-grav beers? I'd go with trappist high grav if I were you, but it looks like you have a cake ready, so, hey, go for it. But seriously, at 150f, I highly doubt you'll get anywhere near 1.010 with that mash schedule. IIWY, I'd go for 147f for 90+ minutes or until a starch test comes up neg. Then I think you'll be okay.

[Evan!]

Yea, screw them...you could make up your own name for it too...something like "Quad" would sound bitching ;)

Looks tasty, what's your planned fermentation schedule?

Quad's not exactly new... (http://beeradvocate.com/beer/style/142) :D

[Lerxst]

Mash. Lower.

Tripels want to be pretty dry to begin with, and given the high ABV, you're already fighting an uphill battle against stalled fermentation. By "House Yeast", what do you mean? Is that yeast good for high-grav beers? I'd go with trappist high grav if I were you, but it looks like you have a cake ready, so, hey, go for it. But seriously, at 150f, I highly doubt you'll get anywhere near 1.010 with that mash schedule. IIWY, I'd go for 147f for 90+ minutes or until a starch test comes up neg. Then I think you'll be okay.

Good point and recommendation on the 147...that's the mash temp I run my higher gravity Belgian styles to get that high fermentability, low FG/dry finish and lighter body.


Quad's not exactly new... (http://beeradvocate.com/beer/style/142) :D

we need a smart-ass smiley...that's what I was using the ;) for.. :D

[MrMarbleHead]

Yeah i was thinking of calling it a quad, but I want the Flavor/aroma/color to be trippel, just with the highest ABV I can muster out of it.

Good point on the Mash temps, I just chose Beersmith's single infusion w/Light body, and that is what it threw out there, I will definitely have to pull out my Saison mash schedule.

The house yeast is a blend of Wyeast 3724 Saison and White labs 570 Golden Ale. I was going with this one just fo rthe fact that I am going to have the cake ready to go. But it looks as though I may have to push the brewday back (was going to brew this weekend) another week so I will have time to step up and make a huge stater of the Wyeast Trapist High Gravity strain.

What do you all think of the malt bill? Look pretty balanced for a Trippel? How bout the hops? look about right? I am thinking I may need to bump the IBU's up a little bit.

[Lerxst]

Yeah i was thinking of calling it a quad, but I want the Flavor/aroma/color to be trippel, just with the highest ABV I can muster out of it.

'Zatcly.



What do you all think of the malt bill? Look pretty balanced for a Trippel? How bout the hops? look about right? I am thinking I may need to bump the IBU's up a little bit.

The malt bill looks pretty good...were it mine, I'd prb drop the carapils down or out completely. IBUs is a preference thing but I'd bump them up to around 45 or so.

[Evan!]

Yeah i was thinking of calling it a quad, but I want the Flavor/aroma/color to be trippel, just with the highest ABV I can muster out of it.

Good point on the Mash temps, I just chose Beersmith's single infusion w/Light body, and that is what it threw out there, I will definitely have to pull out my Saison mash schedule.

The house yeast is a blend of Wyeast 3724 Saison and White labs 570 Golden Ale. I was going with this one just fo rthe fact that I am going to have the cake ready to go. But it looks as though I may have to push the brewday back (was going to brew this weekend) another week so I will have time to step up and make a huge stater of the Wyeast Trapist High Gravity strain.

What do you all think of the malt bill? Look pretty balanced for a Trippel? How bout the hops? look about right? I am thinking I may need to bump the IBU's up a little bit.

The malt bill looks okay, I dunno about the caravienne, never used it myself, but I'm used to just pils and sugar in my tripel, maybe a little aromatic malt. Still within guidelines as far as SRM. I'd up the IBU's by 15 or so, just to balance out the high alcohol. And yeah, drop the carapils...the only thing you'll get from that is residual dexrins, which is the opposite of what you want here.

You should have said it was the WLP570. That stuff is a beast, dude. No worries, proceed as planned, the 570 will be your huckleberry.

And with a beer this big, no "huge starter" is a substitute for a yeast cake, unless you were to step it up 10 times. I'd say stick with what you got, mast at 147 for awhile, dose it with invert sugar, and the 570'll finish it out fine.

[MrMarbleHead]

Alright so I adjusted the malt bill to eliminate the Carapils, the only they were there for anyway was head retention, but I think that they would have been counter productive as Evan mentioned, the wheat should help with that anyway. I don't have my software here at work so the numbers didn't get adjusted yet.

I tried running the recipe with the Aromatic malt, and it kept making it darker then I wanted, even with just a pound it was pushing it upward of 10 SRM, So I went with the Caravienna instead. Should get a nice background maltiness from it.

In BeerSmith I have that blend of yeast in as my "house" belgian yeast and it lists the two strains, but for some reason it didn't copy the whole description, must be too long. Yeah the 570 is a monster, the only reason I have the blend of yeast is because the Wyeast Saison strain, couldn't finish the job on my saison last year so I had to rack it ontop of the other half that had been fermenting with the 570, so I kept the whole slurry out of that primary.

I am thinking if I bump my 60 min Styrian Golding addition up to 1.5oz that should give me ~14 more IBU's which will put me close to 50.

***Note to self update Beersmith when you get home***

[marzen41]

what kind of aromatic do you get mine clains to be 10 lovibond. also if possible ferment low 61 to 64 degrees to keep the production of ethyle acholol down it can ruin a tripple if tne alcohol is to in your face

[UnderDogs]

It looks like this was posted a while ago but I was wondering how it turned out. I'm looking to make a big belgian this weekend and this caught my eye.

Also, when you add the candi syrup over the 3 days do you just add it right to the fermenter or do you have to boil it in water? How exactly do you add the candi syrup?