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Looking for a Trippel
June 8, 2009 - 9:04pm
Hi all - I had a nice Trippel from the New Belgium Brewery this weekend. Was wondering if anyone had an extract recipe for this style. I found an all-grain that uses pilsner malt, dark brown sugar and Saaz hops and "cultured LaChouffe yeast" whatever that is.
Any help is appreciated.
Rudd Hardesty
June 9, 2009 - 7:53am
#2
I'll check in Brewing Classic Styles when I get home.
June 9, 2009 - 9:27am
#3
6.5# Dry Malt Extract (the lightest you can find)
1# Table sugar
8 grams (14 Ibu's) Magnum (60 min)
OG 1.070
Pitch lots of yeast! If you can't make a starter use 2-3 vials from Whitelabs (I'm partial to WLP530, or WLP500, for something interesting use on of each).
Ferment cool (62-64*F) for the first 3-4 days then let it warm up slowly (2-3*F per day) until you reach 72*F. Let it finish out there.
June 9, 2009 - 11:00am
#4
If you want to go for a more traditional, you will want to use Pilsner Malt Extract. I would go higher at about 7.5lbs of Pilsner Extract (Dry), if they only have the Liquid stuff, go with 9.5lbs. Then go with 1.5lbs of table sugar. For hops, I recommend your classic Noble Hops, or Styrian Goldings. (BJCP) Most typical Trappist style have at least 30IBUs, so a good hop bill would be.
1.25oz Styrian Goldings - 60mins
0.25oz Styrian Goldings - 15mins
0.50oz Syyrian Goldings - 5mins
Specs on this should be 1.080 OG with about 31 IBUs or so.
As Orion said, LOTS OF YEAST!!!! Pitching the proper yeast is really the key here. You can also ferment it a little warmer then you normally would, I recommend 70degs, as with this type of beer you want lots of esters and phenols. WLP500 is one that I have used with good results. I have also mixed WLP500 and WLP530 and had nice results.
But again Starter starter starter starter. Nice and big, lots of yeast to kick this beer into high gear. And ferment at 70 if you like a nice estery phenolic beer, if not ferment cooler as orion mentioned.
June 9, 2009 - 7:23pm
#5
Here is the recipe from BCS
OG: 1.081 (19.5 P)
FG: 1.012 (3.0 P)
ADF: 85%
IBU: 34
Color: 4.5 SRM (9 EBC)
Alcohol: 9.2% ABV (7.2% ABW)
Boil: 60 minutes
Pre-Boil Volume: 7 Gallons
Pre-Boil Gravity: 1.063 (15.4 P)
Extract
Pilsener LME (2.3 L) 10.4 lbs. 79.1%
Cane Sugar (0 L) 2.5 lbs. 19.0%
Steeping Grains
Aromatic (20 L) 0.25 lbs. 1.9%
Hops
Tetnang 4% AA, 60 min. 2.3 oz. (65g) 32.7 IBU
Czech Saaz 3.5% AA, 10 min. 0.5 oz. (14g) 1.2 IBU
Yeast
White Labs WLP530 Abbey Ale, Wyeast 3787 Trappist High Gravity, or Fermentis Safbrew T-58
Fermentation
Use 15 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Pitch yeast at 64 degrees F (18 degrees C), and let the temperature rise slowly to 70 degrees F (21 degrees C) over the course of 1 week.
When finished, carbonate the beer to approximately 3 to 4 volumes and allow to lager for 1 month at 45 to 50 degrees F (7 to 10 degrees C)
June 10, 2009 - 6:25am
#6
Who brews a 7 gallon batch?
June 10, 2009 - 6:37am
#7
That would be PRE-BOIL, so it should be a 5.5 gallon final volume.
:-P
June 10, 2009 - 6:57am
#8
ok ok, yea, I can't read.
June 10, 2009 - 6:55pm
#9
Thanks! I will probably give the BCS recipe a try in the next couple of weeks.
Some questions:
It says "3 liquid yeast packages, or a starter". I assume making a starter with the White Labs yeast is good enough? Is the pitching temperature of 64degrees really recommended? My "cool down" system is putting the brew kettle in a large bucket of ice water. If it needs to get that cold, I can cool it off in the brew kettle, and then transfer to the carboy, and then put that in the ice water, too... I've tried the copper coils, but it seems to waste so much water. Also, what does the slow rise of temperature buy you?
Last time I brewed a higher alcohol beer, it tasted like, well, alcohol. What could have gone wrong with that one? What should I avoid in brewing this one?
Would it be too out of style to add more aeromatic hops at the end of the boil?
-Rudd
June 10, 2009 - 9:12pm
#10
Yes, making a yeast starter from a vial of yeast. I would recommend a 2L to 4L starter.
Fermenting at 65 will help keep the alcohol flavor down in your finished product. After 3 days, start raising the temp will help it attenuate properly. A water bath for the carboy will help keep the temperature down.
Yes, it would be out of Style, but what the hell, it is your beer.
Sorry, I only have an all-grain recipe for it too.