Thoughts on spicing a triple

I brew a Karmeliet clone that calls for corriander and orange zest which I add with 5 minutes left in the boil. Typical amounts for 5 gallons are corriander 0.25- 0.50 oz, and orange zest of 1.0 - 1.5 oz. Taste is identical to original. Generally I tend to use a little less sugar . . . not exactly to style, but I prefer an ABV around 7'ish. I use 3522 but hear lots of good feedback with 3787. Please think hard about adding aromatic malt.

I have "dry-spiced" a witbier with orange zest in the keg that worked well, but that was a work-around for too little in the boil.

 

Wyeast 3787 is my preferred yeast strain for making Trappist style ales. If you ferment warm (e.g., 72-73 degrees F) with this yeast strain it will produce a lot of Belgiany character: esters (fruity flavors) and phenols (spicy flavors). I personally would recommend that you just let the yeast produce the flavors and leave your spices in spice drawer. Very often when it comes to brewing, less is more.

I would recommend that you pitch the yeast into your wort in the high 60’s and let the fermentation free rise into the low 70’s.

Needless to say but make sure you make a yeast starter for your Tripel.

Good luck with your Tripel!

Cheers!

P.S. I personally would nix the aromatic malt but if you do decide to use it keep it low; something like ¼ lb.

 

I'm in the same school of thought as Jack as to letting the yeast do the spicing for you. I've never done it with a Belgian, but it's your beer and you should do what you think is best!

 

My advice is just DON'T. Tripels don't need spices.

 

Dont spice your beer!

Too often I am disappointed with US craft examples that have spices, it just distracts from the beer

use a high quality flavorful pilsner malt, and a flavorful sugar (I like palm or coconut sugar)