Author Topic: Triple  (Read 1849 times)

Offline narcout

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Triple
« on: June 06, 2014, 09:39:47 AM »
I'm brewing a Tripel tonight. 

Currently thinking about the following:

12 lbs. pilsner malt (Best Malz)
1 lb. wheat malt
1/4 lb. aromatic malt
2.5 lbs. cane sugar

2 oz. Tettnang - 60 min.
1 oz. Saaz - 10 min.

Wyeast 1214 (large starter) - pitch at 65 degrees, let free rise at its own pace to 74

Mash at 148 for 75 minutes. Mash pH target is 5.3 (all distilled water with small additions of gypsum and calcium chloride).  I'll have to check it with Colorphast stips since my pH meter needs a new probe.

For a 6 gallon batch, I'm targeting an OG of 1.077.

What are your favorite Triple recipes?


Offline denny

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Re: Triple
« Reply #1 on: June 06, 2014, 10:20:34 AM »
Get rid of the wheat.  Not only is it not to style, it's completely unnecessary.  I'd also recommend a different yeast, but not as vehemently!  ;)  Here's my favorite tripel recipe.  http://wiki.homebrewersassociation.org/Westcoastmalle
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Offline narcout

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Re: Triple
« Reply #2 on: June 06, 2014, 11:32:17 AM »
I've got a beer on tap now at a lower gravity that is just pils malt, sugar and 3787 (and hops), so I want to differentiate this one a bit (I was actually thinking of bumping the wheat malt up).

I prefer the 1214 to the 3787 in this recipe (I've brewed it both ways in the past).

My second tap right now is actually a Dubbel with 3787.  I haven't tried the 1214 in that one yet.

Offline Kinetic

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Re: Triple
« Reply #3 on: June 06, 2014, 11:58:49 AM »
I think your recipe will taste good. 

If it was my beer, I'd sub the wheat with the same amount of Munich and sub some of the sugar for 1lb. of D-45 candi syrup.  Just an idea. 

Online HoosierBrew

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Re: Triple
« Reply #4 on: June 06, 2014, 12:06:30 PM »
+1 to Denny (go figure !) .  80% Pils, 20% cane sugar, WY3787 is simple and awesome.
Jon H.

Offline denny

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Re: Triple
« Reply #5 on: June 06, 2014, 12:58:36 PM »
I think your recipe will taste good. 

If it was my beer, I'd sub the wheat with the same amount of Munich and sub some of the sugar for 1lb. of D-45 candi syrup.  Just an idea.

Sounds good except that he said he wanted a tripel.
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Offline narcout

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Re: Triple
« Reply #6 on: June 06, 2014, 01:08:03 PM »
How is the D-45?  I haven't tried that or the Simplicity yet.

Offline denny

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Re: Triple
« Reply #7 on: June 06, 2014, 01:16:54 PM »
How is the D-45?  I haven't tried that or the Simplicity yet.

The D-45 great.  I used some in a low gravity APA recently.  The Simplicity seemed to add a bit of a honey flavor to lighter flavored beers.
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Offline Kinetic

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Re: Triple
« Reply #8 on: June 06, 2014, 01:39:34 PM »
How is the D-45?  I haven't tried that or the Simplicity yet.

I like D-45 quite a bit and have used it several times.  It ferments well, but leaves behind some nice caramel and vanilla flavors.  The caramel flavor is different and more caramelly than caramel malt.  1lb. is noticeable, but not extreme.  2lbs. is more candy like, but not too much for a boozy Belgian.  I haven't tried 3lbs. 

I haven't tried Simplicity.  I'm skeptical of the value of Simplicity compared with cane sugar.  The description the company provides hasn't inspired me to use Simplicity.  I'll probably try it someday. 

However, the candi syrups with color provide flavor that raw sugar doesn't.  Compare Domino brown sugar to D-90.  D-90 easily wins at the same dose.  The candi syrups aren't cheap, but they produce flavors and aromas the grocery store sugars don't.

Offline denny

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Re: Triple
« Reply #9 on: June 06, 2014, 01:53:33 PM »
I kinda assumed Simplicity would be like adding table sugar.  I was pleased to find out I was wrong.
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Offline kylekohlmorgen

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Re: Triple
« Reply #10 on: June 06, 2014, 02:07:10 PM »
Yeast health and fermentation temp control are tops for Tripel. Use some slurry from a recent batch of blond or make a starter. Lots of O2, yeast nutrient... you know the drill.

I think the Unibroue strain is still available from Wyeast. Its a badass yeast. If you don't have a strain you use often and are comfortable with, try it!

Good ol' table sugar is perfect for a Tripel. If you must substitute (I can't help myself, either), try honey or palm sugar (jaggery), both of which have more flavor than the light candi syrups (IMO).
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Offline Kinetic

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Re: Triple
« Reply #11 on: June 06, 2014, 02:28:55 PM »
I kinda assumed Simplicity would be like adding table sugar.  I was pleased to find out I was wrong.

Correct me if I'm wrong here, but you just admitted you were wrong about beer once.   :D

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Re: Triple
« Reply #12 on: June 06, 2014, 03:27:26 PM »


However, the candi syrups with color provide flavor that raw sugar doesn't.  Compare Domino brown sugar to D-90.  D-90 easily wins at the same dose.  The candi syrups aren't cheap, but they produce flavors and aromas the grocery store sugars don't.

I couldn't agree more. There is NO substitute for dark candi syrups for Dubbel and Quad, along with plenty of Special B (for me). But for Tripel I think cane sugar works great. Love those Belgian beers.
Jon H.

Offline narcout

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Re: Triple
« Reply #13 on: June 06, 2014, 03:56:33 PM »
I think the Unibroue strain is still available from Wyeast. Its a badass yeast. If you don't have a strain you use often and are comfortable with, try it!

That is a great yeast; I wish they would make it available year round.


Online HoosierBrew

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Re: Triple
« Reply #14 on: June 06, 2014, 04:36:47 PM »


That is a great yeast; I wish they would make it available year round.



Yep, me too.  Gotta send a message to Wyeast , to request that they keep it year round - it'll get forwarded to Michael Dawson (of Brewing TV fame), now Wyeast brand manager. It's part of what he does (and he often replies personally in acknowledgement).  I've done it for several strains, including Unibroue. It's sort of like contacting your local congressman to support a bill - as votes of support go up for a given strain as a year round, so does the likelihood of that happening.   Do it guys, it works :

https://www.wyeastlab.com/contactus.cfm?website=2
« Last Edit: June 06, 2014, 06:19:06 PM by HoosierBrew »
Jon H.