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Beer Recipe of the Week: Triple-X

"Triple-X" is featured on page 167 in Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John J. Palmer. The use of non-fermentable lactose (milk sugar) instills a pleasant sweetness, which paired with the crystal, pale chocolate, and black patent malts creates a rich, full-bodied ale with substantial coffee and chocolate notes. A restrained level of hops and carbonation further enhance the mouthfeel and sweetness imparted by the lactose.

Ingredients for 6 US gallons ( L)*

7.2 lb (3.26 kg) | English Pale Ale LME (3.5 °L) | 68.9%

1.0 lb (0.45 kg) | Lactose Powder (Milk Sugar) (0 °L) | 9.6%

1.0 lb (0.45 kg) | Black Patent Malt (525 °L) | 9.6%

0.75 lb (340 g) | Crystal (80 °L) | 7.2 %

0.5 lb (227 g) | Pale Chocolate Malt (200 °L) | 4.8 %

1.5 oz (43 g) | Kent Goldings 5% AA @ 60 minutes

Yeast (White Labs WLP006 Bedford British, Wyeast 1099 Whitbread Ale, or Fermentis Safale S-04

*The recipe is intended to yield 6 gallons at the end of the boil. 5.5 gallons are assumed to be racked to the fermenter (accounting for 1/2 gallon loss). Final volume should be 5 gallons for bottling (accounting for 1/2 gallon loss)

Specifications

Original Gravity: 1.060 (14.8 °P)
Final Gravity: 1.023 (5.7 °P)
ADF: 61%
IBU: 29
Color: 39 SRM (78 EBC)
Alcohol: 4.9% ABV (3.8% ABW)
Boil: 60 minutes
Pre-Boil Volume: 7 gallons (26.5 L)
Pre-Boil Gravity: 1.051 (12.7 P)

Fermentation and Conditioning

Use 11 grams of properly rehydrated yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 68 °F (20 °C). When finished, carbonate the beer to approximately 1.5 to 2 volumes.

All-Grain Option

Replace the English extract with 10 lb (4.53 kg) British pale ale malt. Mash for 60 minutes at 151 °F (66 °C).

Photo © Siggi Churchill Flickr CC