Beer Forum

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

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.

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

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

consumes wrote: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??