Hello, I finally have a day off. So its time to brew. After much deliberation I have decided to use Jamil's tripel (with minor changes). Here is his recipe for 5.25 gallons. OG 1092 with 70% efficiency 14lb belgian pils .25 lb belgian aromatic 2.5 lb sugar 90 minute boil, 2 oz tettnang at 60 min .5 oz saaz at 10 min sugar at 10 min yeast: WLP545 I will switch to wyeast 3787. Also my efficiency is a bit higher and I don't quite want 1092OG so I will cut the recipe to just 90%. I will pitch at 65F then leave it to ferment in my warm room (72F). My question is what temp should I mash at? I know generally people say low and long for tripel so they dry out/attenuate (i.e. 90 min @ 150F). With so much sugar will a more typical mash of 60 min at 153 suffice. Also does anyone have experience with this recipe or those similar who could give me any tips before the brew?
I've brewed this a few times, hard to pinpoint how much fermentability you'll get. The last time I brewed it I went from 1.081 to 1.007 and mashed at 149F. But I used a different yeast and fermented at 62F for a few days then ramped to 68F. Even at 1.007 it doesn't seem dry to me.
What OG are you shooting for? As far as mash temp if I was brewing this beer I'd shoot for 152F, and I'd likely switch the hops to fuggles/strisselspalt/serebrianka So Jamil uses 545 (what is the WY equiv of that?), your switching to 3787 (good yeast), my preference lately has been 1388 for higher grav belgians though so you might think about that. 1388 will give you more fruit (pear) and spice, while 3787 will be bubblegum As to the sugar, you can simply use white sugar, or you can do something more interesting. I think jaggery would go very well with an all pils grain bill.
