Tripple the problems

[Gucci Pilot]

Anyone have a Belgian Tripple recipe that they are proud of? I don't and I wanted to brew one tomorrow in the AM.

Thanks,
Darin

[Danno]

So I don't have a tried and true recipe but I do for a Golden. For a Tripel, I'd just swap some of the Pils for Munich or Vienna malt. The key is a good Belgian yeast that YOU like. I prefer 3787 fermented around 72F.

Something like:

A ProMash Recipe Report

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Anticipated OG: 1.080 Plato: 19.43
Anticipated SRM: 5.8
Anticipated IBU: 32.3
Brewhouse Efficiency: 75 %
% Amount Name Extract SRM
-------------------------------------------------------------------
46.2 6.00 lbs. Pilsener 1.034 2
7.7 1.00 lbs. Cara-Pils Dextrine Malt 1.005 2
30.8 4.00 lbs. Munich Malt 1.023 6
15.4 2.00 lbs. Sugar 1.018 0


Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
56.00 g. Hallertauer Whole 4.00 30.7 60 min.
15.00 g. Hallertau Hersbrucker Whole 4.75 1.6 5 min.

[Gucci Pilot]

Thanks, Danno. I really appreciate it. I already have the 3787 ready to go on two stir plates. I'll let you know how it turns out...


Darin

[consumes]

pitched 3787 for the 1st time yesterday .... going strong already

[Cuda]

pitched 3787 for the 1st time yesterday .... going strong already

Way to bring back a old post, We might as well ask Gucci how the tripple turned out??