Yum Yum Tripel 1

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Submitted By: Sroy2285 (Shared)
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Batch Size: 5.00 galStyle: Belgian Tripel (18C)
Boil Size: 3.36 galStyle Guide: BJCP 2008
Color: 5.7 SRMEquipment: My Equipment
Bitterness: 24.8 IBUsBoil Time: 60 min
Est OG: 1.082 (19.8° P)
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 9.1%Taste Rating: 30.0

Amount Name Type #
3 lbs 8.00 oz Pilsner Liquid Extract [Boil for 60 min] (3.5 SRM) Extract 1
1.00 oz Styrian Goldings [5.4%] - Boil 60 min Hops 2
7 lbs Pilsner Liquid Extract [Boil for 20 min] (3.5 SRM) Extract 3
1.50 oz Saaz [3.8%] - Boil 10 min Hops 4
1 lbs 8.00 oz Candi Sugar, Clear [Boil for 10 min] (0.5 SRM) Sugar 5
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 6
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 7


Ferment at lower temperature for the first few days around 60 degrees F to avoid generating esters/phenols Add Candi Sugar around the 15-5 min part of the boil or adding the sugar during the primary, yeast may attenuate more easily if it has already started consuming sugars from the grain before the simple sugar is added.This is a good method that I use on most belgian ales or anything that should be dry that requires simple sugar. The theory is correct. Think of being really hungry and being presented with a snickers, then an aged ribeye 20 minutes later. You want them to metabolize more complex sugars first. My typical process is to boil an equal weight of water to the sugar you are adding, then once it hits a boil, kill the heat, add the sugar, dissolve and cool it down. Add the simple syrup directly to the fermenter on day 3-4 BEFORE raising the temp , and let it ferment another day or two in the low 60's. Don't let anyone tell you the ferment temp doesn't matter once you add the sugar. I let it free rise and got fusel alcohol in the past Also If you're following good brewing practices (pitching enough healhty yeast, oxygenating/aerating, etc.), you shouldn't have any attenuation problems when adding the sugar during the boil.

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