BeerBorg

Decided I needed to brew something nice and strong that I can enjoy after several months. So much talk about Belgian beers lately got me craving a fruity, dry tripel. So this is what I've come up with. Big thanks to Kealia and rickbray for helping me w/ the yeast thing!

Recipe: Saint Sebastian Tripel
Brewer: Mr. Rufus Brewing Co.
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 2.41 gal
Post Boil Volume: 2.08 gal
Batch Size (fermenter): 2.50 gal
Bottling Volume: 2.25 gal
Estimated OG: 1.081 SG
Estimated Color: 6.1 SRM
Estimated IBU: 30.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 50.0 %
1 lbs 12.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 2 25.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 7.1 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 3.6 %
0.90 oz Styrian Goldings [5.40 %] - Boil 70.0 mi Hop 5 28.0 IBUs
1 lbs Sugar, Table (Sucrose) [Boil for 10 min] Sugar 6 14.3 %
0.50 oz Spalter [4.50 %] - Boil 5.0 min Hop 7 2.5 IBUs
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [12 Yeast 8 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 7 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 7.50 qt of water at 163.6 F 151.0 F 90 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 1.25gal) of 168.0 F water

Looks pretty tasty Phil.

Looks pretty good, I'd imbibe on it!

dang, FIT. had to look that up. thanks!

Let me know when that's ready Phil, I have an Imperial Stout that should be conditioned in December. It came out a 9.3%. I think this could be another of our opposite taste test.

I won't be able to brew this until end of the month, so it probably won't be ready till after the new year. But that's ok, just keep it sitting for a while. Best results I think will be in the spring.

Ok so I decided to just pitch the whole starter I made, while it's still active. I tasted the beer from it to see whether or not I thought it would negatively affect the brew, and it tasted sweet and fruity, so it should amplify the flavor that I want from this.

philm00x wrote:Ok so I decided to just pitch the whole starter I made, while it's still active. I tasted the beer from it to see whether or not I thought it would negatively affect the brew, and it tasted sweet and fruity, so it should amplify the flavor that I want from this.

That's typically what I do, at high krausen, and it has always made good beer for me.

Just pitched my starter. Came in at 1.083 OG! Vorlaufing the wort during the sparge DEFINITELY helped! It's the first time using the cooler mash tun that I hit (actually exceeded) my OG. I also did a 90 minute mash using the default 1.250 qt/lb water-to-grain ratio in the mash profile on BeerSmith. Now hopefully in a few months, I'll have a wonderfully fruity high ABV beer that I can sip on!

Looking forward to seeing how this one turns out!

Do you think you will bottle it with a cork in belgian bottles?

If so, with a high gravity like this you might consider pitching yeast at bottling, it would just give it that extra yeasty goodness of a belgian tripel.

Slainte!

I was going to bottle them in my flip tops. The corkable Belgian bottles would be great, but I'd have to either buy some from the shop or buy some with free beer in them from the local boozery. I think buying empties from the shop would be cheaper, as far as quantity goes, but not as enjoyable as drinking beer from the store ones.

As long as the bottle is thick enough to hold up to the high carb, then the extra yeast at bottling might be something to consider.

They are pretty thick. I was planning on carbonating to 2.8-3.0 volumes of CO2, but I was just gonna carb by adding enough priming sugar to achieve those volumes. I don't want to add another yeast and have it alter the profile of the Ardennes yeast I used to ferment.

Sure! Just wanted to throw that out there. Looking forward to hearing how it turns out!

I appreciate the suggestion

Been just over a week fermenting. Gonna let it go another couple of weeks and take a gravity reading. I think after a month in the LBK it'll go into bottles. They won't be as well aged as I would want them, but by Christmas, I do intend to sip on one! (barring any major incidents preventing said sipping!)