Belgian Tripel - Recipe Critique

[drtomc]

Hi Manticle,

Did you end up brewing this? How did it go?

T.

 

[manticle]

Ended up putting the recipe in the db because it was the closest I've come to brewing an OK belgian style. Balance is extra important in this style.

If I were to brew it again, I think I'd tweak up the amount of malt and reduce the amount of sugar a bit. Still got a bit of warm alc in there but reasonably subdued.

I think next time I brew something like this I might actually brew three times and just take high gravity first runnings then blend in the fermenter. I'd also try again with 1388 just to see if there's a difference. 3787 scares me now - I think it needs special love.

Certainly achieved some of the citrus flavours I was chasing and would rate it as a reasonable success with some tweaking needed.

 

[manticle]

Going to have a crack at this on the weekend:


Type: All grain
Size: 22 liters
Color: 8 HCU (~6 SRM)
Bitterness: 39 IBU
OG: 1.081
FG: 1.010
Alcohol: 9.2% v/v (7.2% w/w)
Grain: 6.5kg German Pilsner
200g American victory
Mash: 70% efficiency, step 55, 63, 68, 72, 78
Boil: 90minutes, SG 1.056, 32 liters
800g Belgian candi sugar, after ferment
Hops: 35g Styrian Goldings (3.5% AA, 60 min.)
35g Tettnanger (3.5% AA, 60 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
20g Tettnanger (3.5% AA, 20 min.)
10g Styrian Goldings (3.5% AA, 10 min.)
10g Tettnanger (3.5% AA, 10 min.)
10g Styrian Goldings (aroma)
10g Tettnanger (aroma)

WY Ardennes

Decoct

Adjust mash with usual salts and phosphoric if need be.
Boil salts.

 

[HalfWit]

Hi manticle, do you have any feedback for your last attempt?