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Trois Pistole Recipe Wanted

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GMK

BrewInn Barossa:~ Home to GMKenterprises ~
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Hi - just shared a bottle of this with the Guys from the Barossa Brewers Club.

Strong Belgian type ale - 9% - similar to a Port wine !
Is as dark as can be, mellow in taste with an aroma of ripe fruits. It can be compared to an old porto and is brewed from well roasted malt.

This is the review from the Oxford Bottle Database:

This beer has that complex aroma of corked Belgian beers. A nice rich malt aroma of bread and perhaps those German Christmas cookies that I am addicted to, currants, raisins and very pleasant ripe fruit. I believe this cookie aroma comes from the Belgian Special B malt but I will not walk that line at this point. The flavor is rich of Christmas cookies, spice cake, and rum cake, just teetering on being too malty sweet. Ethanol aroma and flavor is in there, but nice, with the hops only showing a bit to dry. The finish is full, yet clean and drier than one would expect. Another very nice Belgian-style beer from Quebec.

Wow - this is a great beer - but at 6.99 a bottle - we want to brew our own.

I have done a Google search and so far have not come up with a recipe.

I am hoping you guys can help me out with this.

Thanks in advance.
 

warrenlw63

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GMK,

You're right it's a top drop. :rolleyes:

Can't veryify how this one will go. Swiped it from the HBD archives. You'll obviously have to substitute a few of the grains/hops. The recipe calls for choc. malt. I'd probably switch it for some CaraAroma for that raisiny character.

I believe that Wyeast now sells a yeast that's supposedly from Unibroue.

This is Wyeast's blurb;

3864 Canadian/Belgian Style Yeast. From a Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with increased fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. Flocculation: medium: Apparent attenuation: 75-79% 65-80 F



Hope this helps.

Warren -

Trois Pistoles (TP)

BJCP Style and Style Guidelines
-------------------------------
18-D Strong Belgian Ale, Belgian Strong Dark Ale
Min OG: 1.065 Max OG: 1.098
Min IBU: 25 Max IBU: 40
Min Clr: 7 Max Clr: 20 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 15.97
Anticipated OG: 1.0839 Plato: 20.20
Anticipated SRM: 15.6
Anticipated IBU: 25.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.19

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.3 12.50 lbs. Pilsener Belgium 1.0370 2
3.5 0.56 lbs. Crystal 60L America 1.0340 60
3.5 0.56 lbs. CaraMunich Malt Belgium 1.0330 63
1.6 0.25 lbs. Biscuit Malt Belgium 1.0350 19
0.6 0.09 lbs. Chocolate Malt Great Britain 1.0340 475
6.3 1.00 lbs. Candi Sugar (dark) Generic 1.0440 20
6.3 1.00 lbs. Golden Syrup Great Britain 1.0380 0
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Styrian Goldings Whole 5.25 21.6 60 min.
0.50 oz. Styrian Goldings Whole 5.25 3.6 15 min.
0.25 oz. Czech Saaz Whole 3.50 0.2 2 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.13 Tsp Anise Extract Spice 15 Min.(boil)
0.25 Oz Dried Spicy Orange Peel Spice 15 Min.(boil)
1.00 Tsp Irish Moss Fining 15 Min.(boil)
0.13 Tsp Anise Extract Spice 2 Min.(boil)

Yeast
-----
Wyeast 3864 Canadian/Belgian

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 13.97
Water Qts: 17.46 - Before Additional Infusions
Water Gal: 4.36 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 149 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 5.48 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Fermentation
------------
Primary Fermentation: Approximately 12 days at 74 degrees F
Secondary Fermentation: Approximately 6 weeks at 74 degrees F
Anticipated Approximate FG: 1.016 4.08 Plato
Anticipated Percent Alcohol: 9.04 by Volume 7.04 by Weight

Bottling
--------
Prime with 105 grams corn sugar (about 0.6 cups) and 105 grams table sugar for
3.5 volumes CO2.

Notes
-----
Save primary yeast. Add yeast to 1.5 liter starter 4-5 days before bottling.
Pitch starter into secondary fermenter 3-4 days before bottling.
 

winkle

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I might have a crack at this once I translate the weights to sensible measurements :) , anyone know who would stock Anise Extract ?
 

sjc

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Hi Winkle
you could try Executive Chef in South Brisbane or alternatively use a small measure of aniseed spice which most supermarkets would stock.
Cheers
Stephen.
 

winkle

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Ok I've settled for this-
20lt batch
5.7kg JW Pilsener
0.25kg Crystal 60L America
0.25kg CaraMunich Malt Belgium
0.12kg Carared (sub-Biscuit Malt)
0.04kg Caraaroma(sub-Chocolate Malt)
0.5kg Candi Sugar (dark) Generic
4.5kg Golden Syrup

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
44gm EK Goldings 60min
14gm EK Goldings 15 min.
7gm Saaz 2 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
2 pieces (~2gm)Star Anise 15 Min.(boil)
7gm Orange Peel 15 Min.(boil)
? gm corrander seeds
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
DCL S-33
Should be brewing next weekend
 

warrenlw63

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Hey Winkle

For authenticity's sake why not Wyeast 3864 (Canadian/Belgian) I think it's Unibroue's strain.

Warren -
 

winkle

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Warren, I was going to use S-33 since it was bludging in my fridge but I might give 3864 a crack if my LHBS has it.
 

goatherder

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Unfortunately 3684 is a VSS strain. I think it was in the last quarter's release batch so it might be hard to track down at the moment. I've read conflicting reports on whether the bottled yeast is the primary strain or not. Apparently they are unfiltered so it might be worth a shot at a reculture.
 

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