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07-31-01

Belgian Tripel Recipe

07-31-01Now that I am finally established in Texas I can get back to homebrewing again. It has been a long time since I brewed the SB Birthday Beer. Does the date of that post really go all the way back to Feburary. That sucks. I’ve been really digging Belgian beers for the past few months and have been coming up with ideas in my head about what all I need to do to make it as good as it can be. So I came up with the following recipe:

  • 12 lbs Belgian Pils
  • .5 lbs Belgian Pale
  • .5 lbs Wheat malt
  • .25 0z Tettnanger (4.5% at 120 mins)
  • .25 0z Tettnanger (4.5% at 90 mins)
  • .25 0z Tettnanger (4.5% at 60 mins)
  • .25 0z Tettnanger (4.5% at 30 mins)
  • .5 oz Saaz (5.0% at 10 mins)
  • Yeast: WLP530 (Abbey Ale) or another Belgian Strong if unavialable

I plan on mashing the grains at 152 degrees for 90 minutes to try and get as much sugar out of them as I can. I hope to collect a total of 5 gallons of wort for boil when all is said and done. I then want to boil for two hours and bring down the level of wort to around 3.5 gallons. I haven’t brewed here before and I am almost 3,000 ft. higher in elevation so I don’t know if the boil time will need adjusting.

I will ferment in the primary for a week, switch to a secondary for another week, and then bottle and contition for 2-3 weeks. I hope to have a nice estery beer that comes in between 9.5-9.7% abv. My SG goal is going to be 1.090, maybe a bit higher or lower depending on my effiency.

My hop choices came down to English (Fuggles and Goldings) or the German hops I picked. Saaz hops has a history of being a bit more fruity and I want those esters to shine. With such a long boil I wanted to strech out the primary hops and split them up into four small additions. It might add a bit of complexity but will make it not overpowering. I am still considering just a single addition at the hour mark, but I still can’t make up my mind. The final IBUs should come in at about 28 IBUs. I’m going to ferment on the upper edge of the recommended temperature at 75 degrees or so.

Is there anything I missed or any other considerations I should look at before brewing this bad boy up. I’m hoping to make a go at it this weekend or next depending on how fast the ingredients ship and how fast I can build my mash tun.

9 thoughts on “Belgian Tripel Recipe

  1. I could be wrong, but I thought that I have read that if you boil the hops for too long, you’ll be boiling out a lot of the bittering agents. The 120 min might not contribute a lot of bitterness. I’ll have to check that as I could be completely off.

  2. That’s what I’m questioning myself on actually. I remember reading that somewhere, that boiling for too long does bad things to the hops. At the same time, hops is not the ingredient that I want to shine, it would be the yeast ester. Boiling the hops too long could take away from that.

    I might do a the last 60 minutes with the Tettnanger split up. It would add a bit of bitterness but I would know what the outcomes would be.

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