As Stan Hieronymus would say, "Remember to brew like yourself, but with monastic patience."
To me the place to start is your expectations. What do you want or expect from this beer? This will really drive what corrective action if any. My expecations when I hear tripel are:
- Light body, but not thin or water.
- Complexity from fermenation. Fruity esters and pleasant alcohol notes (should not be soventy or hot)
- Effervescent
Were you looking to make something fuller? A chewier version of a tripel? Then adding maltodextrin would be appropriate for your expecations. If you are expecting true to Trappist examples, well then maltodextrin doesn't have its place in the beer. If you were expecting the later, then I'd suggest you rebrew without the maltodextrin - but don't through out your current beer. Where or how did you come up with the recipe. I agree with other poster request to share your recipe. We can give suggestions for the rebrew.
My basic tripe is:
OG 1.075-1.076
IBU 30
88% Pilsner (for extract use the lightest you can find, preferable from pilsner type malt)
2% Aromatic
10% Sugar
27 IBUs at 60 minutes from flameout. Variety is not that critical. Often I'll use N. Brewer
3 IBUs in the last 10-15 minutes. Styrian goldings, fuggle, willamette or other similar hop
I like Wyeast 3864 Candian/Belgian. 3787 is also a great choice in my opinion.
If you are open to suggestion to dry out your current beer, how about adding some funk? You could give it some brettanomyces. Over time it should break down the maltodextrin. You could culture from dregs of Orval or buy a pure culture from Wyeast or White Labs.
In the end, it is YOUR BEER and you can brew it any way you like! Use your expecations to guide you. Again, remember Stan's advice, "Remember to brew like yourself, but with monastic patience."
Cheers
Topic: Belgian Tripel - Doubled Maltodextrin - HELP! (Read 3501 times)
