Saturday, August 4, 2018

#70 Belgian Tripel

Brew date: April 19, 2018

Appearance: Straw gold color, very clean, slight haze characteristic of the style. Thick, billowy, sticky white head -- the wheat malt is very evident here. Very effervescent, champagne-like carbonation.

Aroma: More pilsner-esque than tripel. Not very fruity or flowery, more sweet grainy or spicy.

Taste: Strongly of wheat -- to a fault. I can't really get behind this beer as a tripel. Not nearly fruity, flowery, or soft enough. There isn't the nuance that this style demands. The flavor is grainy, and has a strong alcohol backbone. Almost like an imperial pilsner -- but not as clean.

Final Thoughts: While I received a lot of positive feedback on this beer, it's not at all what I had hoped for. The soft nuance, which is present in the best examples of this style, being totally absent here. Not that it's bad, just not what I wanted.

Next Time: Cut the flaked wheat by half, cut the sugar addition by a third, cut the gypsum by a half, and use a different yeast.


RECIPE TARGET

BATCH SIZE OG FG ABV IBU EFFICIENCY SRM
6.5 gal 1.081 1.018 8.35% 32 78% 3.81


ACTUAL

BATCH SIZE 1ST RUN 2ND RUN PRE-BOIL OG FG
7 gal 1.077 (4 gal) 1.063 (7 gal) 1.082 1.010
Notes: pH levels, etc.


MALT

NAME AMOUNT % BRAND
Pilsner 15 lbs 84.2 Avangard
Flaked wheat 10 oz 3.5 Briess
Acidulated 3 oz 1.1 Best Malz
Notes:


HOPS

NAME AMOUNT TIME USE FORM ALPHA % NOTES
Hallertau Blanc 1 oz 60 min Boil Pellet 7.2% YCH
Wai-iti 1 oz  60 min Boil Pellet 2.5% BSG
Hallertau Blanc 0.75 oz 15 min Boil Pellet 7.2% YCH
Hallertau Blanc 0.25 oz 10 min KO Pellet 7.2% YCH
Notes:


OTHER ADDITIONS

NAME AMOUNT TIME USE NOTES
Irish moss 1 t 15 min Boil
Candi sugar (clear) 1 lb 10 min Boil
Sugar 1 lb 10 min Boil
Yeast nutrient 0.5 t 10 min Boil
Notes:


YEAST

NAME LAB AMOUNT TEMP: PITCH TEMP: FERM NOTES
3787 Trappist Wyeast 2 packs 66F  72F Keep at 70F
Notes:


WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=H5YBTHG

NAME AMOUNT TIMING NOTES
RO Water 5 gal 50-50 Mash/Sparge
Filtered Water 4.5 gal 50-50 Mash/Sparge
Gypsum 8 g Mash
Calcium Chloride 5 g Mash
Phosphoric Acid 9 mL Mash 10% acid
Notes:


SCHEDULE

STEP TEMPERATURE TIME NOTES
Mash in 161 F 10 min 6 gal
Saccrification rest 150 F 60 min
Batch sparge 168 F 10 min 3.5 gal
Boil 212 F 60 min
Chill 72 F 15 min Pitch
Notes:


FERMENTATION

TEMPERATURE TIME NOTES
72 F 0 min Pitch yeast
72 F 3 days Fermentation peak
70 F Maintain until 5/1, let fall to room temp
66 F Until 5/7, kegged
Notes:

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