Cheers DC
Belgian Tripel recipe help?
Belgian Tripel recipe help?
Hi all, I am looking at brewing a Belgian Tripel for my next brew and I am looking to brew a Triple like the Durham Brewery Belgian Tripel. Their bottles says they use Maris Otter hops & Centenial hops, I have just acquired a sack of Maris Otter and some Centenial Hops too. But I am unsure of what qty's to use to try and emulate this Belgian Tripel? For the malt I am assuming I just add the qty to Beersmith until I get around 9% for a 23 litre brew length? But not sure about qty's for hop additions and how many additions? Will I need to add Coriander?
Cheers DC
Cheers DC
FV No 1: Nowt
FV No 2: Nowt
FV No 3: Nowt
FV No 4: Nowt
Pressure Barrel No 1: Nowt
Conditioning: Nowt
Drinking: Nowt
Planning:
Yeast Bank: SafAle S04, Youngs Cider Yeast.
FV No 2: Nowt
FV No 3: Nowt
FV No 4: Nowt
Pressure Barrel No 1: Nowt
Conditioning: Nowt
Drinking: Nowt
Planning:
Yeast Bank: SafAle S04, Youngs Cider Yeast.
-
Scotty
Re: Belgian Tripel recipe help?
If I am right in thinking, they just added coriander to the original brew and passed it off as a tripel.
As for the malt-base, tripels are usually a mix of malt and sugars. Coriander is sometimes added but is easily over-done. It is usually the yeast that plays the major role in taste.
As for the malt-base, tripels are usually a mix of malt and sugars. Coriander is sometimes added but is easily over-done. It is usually the yeast that plays the major role in taste.