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Author Topic: Belgian Tripel  (Read 468 times)

Offline HopDen

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Belgian Tripel
« on: February 20, 2024, 03:29:47 pm »
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??

Offline swampale

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Offline denny

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Re: Belgian Tripel
« Reply #2 on: February 21, 2024, 08:35:10 am »
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.
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Offline chumley

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Re: Belgian Tripel
« Reply #3 on: February 21, 2024, 01:42:19 pm »
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.

Offline denny

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Re: Belgian Tripel
« Reply #4 on: February 21, 2024, 01:44:18 pm »
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
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Offline Kevin

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Re: Belgian Tripel
« Reply #5 on: February 22, 2024, 08:06:14 am »
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.
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Offline narcout

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Re: Belgian Tripel
« Reply #6 on: March 02, 2024, 08:49:26 am »
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).
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Offline goose

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Re: Belgian Tripel
« Reply #7 on: March 02, 2024, 08:57:15 am »
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.
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Offline coolman26

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Re: Belgian Tripel
« Reply #8 on: March 12, 2024, 04:53:21 am »
I too use a little aromatic with pils and sugar.  I use 3864, pitch high 60’s and let it rise.
Jeff B