[HopDen]

Putting together a tripel recipe. As usual, I always look at what the style is, multiple recipes on this forum, BLAM and other resources. I notice most recipes have an inclusion of melanoidin, biscuit or aromatic type malts. Even seen one with Red X. I don't want that. I want a triple with pilsner malt, acidulated and some sort of sugar, preferably light in color sugar but piloncillio sugar strikes an interest.

What is the best approach to achieving a triple w/o all of the other grains? A step mash? Say start at the upper ends of a protein rest and mash for fermentability? I mean is a triple basically a super-charged "pilsner" with a in your face hit of hops and Belgian yeast??

[swampale]

https://shop.theelectricbrewery.com/pages/belgian-tripel?_pos=1&_sid=9e085f111&_ss=r

[denny]

My tripel is pils malt and table sugar. Just like Westmalle. If you intend to brew much in the way of Belgian styles, you need to read Brew Like a Monk.

[chumley]

I like to step mash tripels to improve fermentability as well. I like a 60 minute rest in the low to mid 140°Fs for 60 min, then add an infusion of boiling water to raise the mash to the low to mid 150°Fs for 30 min. Never have an issue with a stuck fermentation with that.

[denny]

I like to step mash tripels to improve fermentability as well. I like a 60 minute rest in the low to mid 140°Fs for 60 min, then add an infusion of boiling water to raise the mash to the low to mid 150°Fs for 30 min. Never have an issue with a stuck fermentation with that.

same

[Kevin]

I like to step mash tripels to improve fermentability as well. I like a 60 minute rest in the low to mid 140°Fs for 60 min, then add an infusion of boiling water to raise the mash to the low to mid 150°Fs for 30 min. Never have an issue with a stuck fermentation with that.

Sounds like a Hochurz mash.

[narcout]

Personally, I like to add a little something besides pilsner malt and sugar (aromatic or torrified wheat), but a Hochurz mash will serve you well either way.  I saw your other post about incremental feeding, which you can obviously try if you want, but it shouldn't be necessary with a good pitch of healthy 3787 and proper oxygenation.  If you haven't used 3787 before, get ready for a massive krausen.  You will likely get some blowoff unless you have several gallons of head space in your fermentor (at least that has been my experience, and I use it quite a bit).

[goose]

FWIW, I use Dingemans Pilsner and table sugar in my Tripel but add about 2% Aromatic Malt for flavor.  I normally ferment with Ardennes Yeast (3522) but am considering 3787 the next time.

[coolman26]

I too use a little aromatic with pils and sugar.  I use 3864, pitch high 60’s and let it rise.