Rack to secondary. OG was 1.071 and FG was 1.012, so ABV is 7.7%. Much milder and thinner than the first Tripel I brewed, but that is a good thing. My first batch didn’t have enough yeast I think. There was a bit more notice on the hops compared to last time. Again, maybe a good thing since the sweetness from last time dominated everything. I’ll leave it in the secondary for a couple months or so.
Tag Archive for 'belgian'
Second time with this style. They altered their recipe a little. I’m following it exactly instead of trying to jack the ABV with more candi sugar.
Belgian Tripel (second batch)
Extract kit from Northern Homebrewer, Milwaukee, WI
Target OG: 1.076
Malt 1: 9.5 lbs. Gold LME (60 mins)
Grain 1: .5 lb Belgian Caramel Pils
Hop 1: 1 oz Pearl (60 min)
Hop 1: 1 oz Saaz (1 min)
Yeast: 3787 Trappist High Gravity w/ decanted starter (70° for a week raised to 75° for a week)
Adjunct 1: 1 lbs Belgian candy sugar (60 mins)
Boiling Schedule:
Bring 2.5 gallons of water to a boil. Steep grains at 155°F for 30 minutes. Bring to a boil. Remove water from heat and mix candy sugar, LME until dissolved @ 60 minutes. Bring water back to a boil and add Hop 1 @ 60 minutes. With 1 minutes left add Hop 2. Added Irish Moss with 15 minutes left in the boil.
Notes:
Used a 48 hour starter. Used a brew belt for a week. Primary temps were around 68. I’ll leave in the primary for about 3-4 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. I’ll leave in secondary for about 2 months. Bottle with 6 oz of corn sugar. Bottle condition for up to 2 weeks. I plan on aging this one a long time. OG was 1.071.
Racked my Three Hearted IPA and the Patersbier to bottles today. I used T-58, 5 oz of corn sugar and 2 oz of table sugar to prime the Patersbier. 5 oz of corn sugar for the IPA with US-05. Now, let’s see if they carb up nice. The IPA smelled great and both tasted great at room temp and flat (as good as they could be anyway).
After 12 days I racked to secondary with a FG of 1.007. With my OG being 1.042 that will give this beer an ABV of 5.5%. A good session beer for the spring/summer I think. I did get the promised hints of citrus and pear with a bit of spicey notes. One unfortunate thing that happened was that I cooled the heated fermenter down from 74 degrees to room temp of 59 a day prior to racking. The air and liquid must have condensed, therefore pulling in about 1/2 cup of the water in my blow off vessel, up through the tubing and into the top of the bucket and into the beer. I didn’t see any film on top nor smell any off smells, so hopefully all is good. Note to self to leave the temp alone prior to racking.
I also cracked a couple beers that have been aging for a while. My Imperial Stout and Belgian Dubbel turned out great. They’re a little low on the carb but it has only been a couple weeks and it has been cold so they’ll only get better from here on out. So far, the stout has been the best tasting beer I’ve made. Very excited to share.
