Post
by Barley Water » Thu Jan 17, 2013 7:09 pm
Yeah, you don't want to put the dark sugar you made in a Tripple (nice work there by the way). For a Tripple you want high quality pils malt (German or even better Belgian) as much as 20% sugar and maybe a smidge of character malt like bisquit for instance. Tripples were "invented" to take advantage of the new (at the time) popularity of the light pils beers and the fact that he local drinkers were not allowed spirits, hence the high gravity. You can spice the beer if you choose but many rely on the yeast derived flavors. The reason you would want to avoid "C" hops is because the grapefruit/pine tree flavors from the hops will cover up the flavors supplied by the yeast. Duvel yeast is going to supply some "pear" flavors if you are lucky and Centenial will just blow that away.
Of course this is homebrewing so you can do pretty much what you want but if you are trying to come anywhere close to style, I'd save that nice sugar for a Dubbel or possibly a Dark Strong if you really want to go big. By the way, high gravity, high adjunct brewing is a bit tricky, make sure to observe all the niceties when making that stuff and have fun.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
there is nothing stopping me trying a proper Tripel or Dubbel in the future which I am sure I will do in the not to distant future