Recommendations for a Belgian Tripel?

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Recommendations for a Belgian Tripel?

Postby mjmarsha » Wed Oct 24, 2012 10:36 am

Anyone have any recommendations for a Belgian Tripel recipe? I have a RIMS system so step mashing is not a problem.

thanks!
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Recommendations for a Belgian Tripel?

Postby JimPotts » Wed Oct 24, 2012 2:00 pm

Karl H has a really good La Fin du Monde recipe.  It's probably my favorite tripel recipe.  I'll see if I can get him online to share.

-Jim

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Laughing Kitten Belgian Tripel

Postby karl » Wed Oct 24, 2012 3:18 pm

Ok, ok, ok. I'll cough up my secret recipe....

Laughing Kitten Belgian Tripel

22 lbs. Belgian Pilsner Malt (Weyermann works well too)
2 lbs. Dextrin Malt (I've typically used Briess)
2 lbs. Belgian Clear Rock Candy
4 lbs. Asian Rock Candy
3 oz. Hallertauer (boil)
0.5 oz. Hallertauer (finish)
Wyeast #1762 (with a healthy starter/pitch-up)

1-step infusion mash: 7 gallons strike water aiming for 156-degree Fahrenheit mash. A mash-out to about 165 degrees would probably help. Fly sparge keeping grains submerged to yield 12 gallons to the kettle. Boil for 60 minutes, adding the first hops when reaching full boil. Add second hops at flameout. In the Laughing-Kitten brew house I generally yield about 1086 mg/cl original gravity. Primary fermentation for 2 weeks at about 70-degrees Fahrenheit.

Important "secret" notes: It is important to use the correct rock sugars. Belgian rock candy is made from beet sugar which, while it's sucrose, has a subtly different flavor than does refined cane sugar. Presumably this is due to residual beet juices in the sugar. Asian (typically Chinese) rock candy sugar is important because it is crystalized from less-refined cane juices and imparts a more subtle sweetness and less-harsh flavor than does refined cane sugar.

Note on yeast/fermentation: While I've not yet tried any other yeasts, I'd love to experiment with other Belgian strains, particularly the Ardennes yeast. Using the relatively benign #1762, the warmish temperature is to enhance the esters produced by the yeast and encourage it to "burn out" early leaving a slightly sweeter beer. I'd love to see some experimentation with differing yeasts and fermentation routines.
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Postby mjmarsha » Wed Oct 24, 2012 4:07 pm

Thanks Karl! I am off to inventory my ingredients and make a shopping list.
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Postby Steven P » Wed Oct 24, 2012 4:09 pm

Here's a link to mine. Thought it was pretty tasty. I used homemade invert sugar syrup for the sugar addition. Probably going to use Sucanat on my next one.

http://beersmithrecipes.com/viewrecipe/45252/the-nine
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Re: Recommendations for a Belgian Tripel?

Postby mjmarsha » Thu May 01, 2014 11:53 am

I never did that Tripel so I am spooling up to do it sometime in the next week or so... I experimented last night with making invert sugar and decided to see where things went... I now have about 7lbs of dark rock candy (mahogany colored) to work with.

Soooo... what do I do with this dark rock candy? Any ideas? It tastes like a stronger "Sugar in the raw" type of flavor (mild toffee, light toast, some vanilla) and would be awesome in my coffee :) Would the dark candy be appropriate for a tripel? Karl, do you think I could use this in your recipe?

Lastly, where do I source Asian rock candy from? Anywhere local that anyone knows of?

Thanks!
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Re: Recommendations for a Belgian Tripel?

Postby Steven P » Thu May 01, 2014 12:54 pm

Sounds like you should use it as you want to. Probably not to style with a Tripel though.

I deleted that recipe from the BeerSmith site not realizing I linked it. If you want it I have it as an attachment.
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