You put your hand in the jar – The Homebrew Jar of Destiny – and pull out a style. This time, I received 26C from the 2015 BJCP guidelines – Belgian Tripel.
Once you are melded to the style, you have to do your research, maybe look up a recipe on your own blog, certainly taste a commercial example of the beer. All of these steps lead to a recipe formulation, a purchase of brewing ingredients, and a brew day.
Then, you get a video like this one that sums it all up with the payoff of a tasting.
First, let’s examine the recipe I put together.
Belgian Tripel Recipe
Boil Size: 5 US Gallons (18.9 L)
Batch Size (in fermentor): 3.5 Gallons (13.2 L)
9 pounds (4.8kg) of Dingemans Pilsen Malt
0.5 pounds (.23 kg) of Rahr White Wheat
1 pound (.45 kg) of White Table Sugar (Sucrose)
1.5 ounces (43 g) Saaz Hops (2.7 %AA) boiled for 60 minutes
1 ounce (28 g) Styrian Goldings Hops (4.2 %AA) boiled 15 minutes
Yeast: Wyeast 3787 Trappist High Gravity™
Water: Spring water from Maine was used for this beer
Mash at 149°F (65° C) for 60 minutes. Boil for 90 minutes. Ferment at 64° F (18°C) for 10 days or until active fermentation appears over. Slowly raise temperature to 72°F (22°C) over 4 days and hold for another 7 days. Package in bottles and prime to get 3.5 volumes of CO2.
Original Gravity: 1.085
Final Gravity: 1.008
Color: 4.44 °SRM
Bitterness: 35.2 IBU
Alcohol (%volume): 10.11%
Our Tasting Notes
This beer came out as a golden ale. The video doesn’t do it justice. I wanted to hit the color and it looks pretty good. It needs a few months in the bottle to clear.
I was trying to hit the bitterness note with the hops. The amount of Saaz is more than I expected to use. The finishing hops blend well with the yeast flavors.
Not too much clove flavor or other phenols, the cool fermentation worked well for me. This beer finishes dry and is deceptive. I can sense the high alcohol in this beer without any taste of it.
By this winter, the flavors should smooth out and I am excited to taste it then.