Anyone have a good AG Tripel Recipe?

Discussion in 'Homebrewing' started by BigCheese, Oct 26, 2012.

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  1. BigCheese

    BigCheese Initiate (0) Jul 4, 2009 Massachusetts

    Hi guys, pretty self explanatory. This will be my 3rd All Grain Batch (5 extract) so I'm definitely no veteran. Only done American/English Styles. Wondering if anyone has a good Tripel recipe they've done or has any tips for brewing bigger Belgian style brews. I know the yeast selection will be particularly important. I found one recipe online I liked that I listed below.

    OG: 1.078
    FG: 1.011

    Malts: 70% belgian pils, 10% belg wheat, 5% belgian aromatic and 10% brown sugar.

    Hops: Styrian Goldings or Williamete @ 60 and 20 to around 25 IBU's

    Extras: Irish Moss at 15, Coriander and Orange Peel at 5 min.

    Yeast: Wyeast 3864 Canadian/Belgian
     
    #1 BigCheese, Oct 26, 2012
  2. jakeaustin

    jakeaustin Initiate (0) Dec 23, 2007 Maine

    I'm sure that will be a fine beer but the grain bill could be simplified a lot. Pilsner malt and sugar is all thats really needed. And why the orange peel and coriander?
     
    #2 jakeaustin, Oct 26, 2012
  3. BigCheese

    BigCheese Initiate (0) Jul 4, 2009 Massachusetts

    Saw it mentioned in a La Fin Du Monde (which I love) clone and a few others, probably not needed though.
     
    #3 BigCheese, Oct 26, 2012
  4. ventura78

    ventura78 Pundit (972) Nov 22, 2003 Massachusetts

    #4 ventura78, Oct 27, 2012
  5. Patrick

    Patrick Initiate (0) Aug 13, 2007 Massachusetts

    #5 Patrick, Oct 27, 2012
  6. ventura78

    ventura78 Pundit (972) Nov 22, 2003 Massachusetts

    opps
     
    #6 ventura78, Oct 27, 2012
  7. ventura78

    ventura78 Pundit (972) Nov 22, 2003 Massachusetts

    here it is

    for 6 gallons

    15 lbs pilsen malt
    2 lbs table sugar
    .75 columbus 60 min
    .33 columbus 20 min
    1.5 saaz 7 minn
    1 oz centennial 1 min

    wyeast 3522 belgian ardennes
     
    #7 ventura78, Oct 27, 2012
  8. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    Is 3864 available? I thought it was a special release only product...

    Anyhow a traditional Tripel recipe is pretty straight forward. Anywhere from 80-100% belgian pils, the rest is table sugar. Bitter to ~30 IBUs, and add in a noble hop (saaz) flavour addition if desired.

    Fermentation is key. The yeasts give different character at different fermentation temperatures, and most breweries control their temps and vary them throughout fermentation. I suggest you read Brew Like a Monk...
     
    #8 kjyost, Oct 27, 2012
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