Trippel Play

Source: Mark Stevens
Recipe added: 10/21/97
Email: stevens@burp.org

For the trippels, I aim for a big beer with fairly light color---hence, I avoid recipes that call for darkly colored malts. The hops are used only in the boil to produce a beer that's balanced, yet that allows the malt and sugar to dominate the flavor profile. While I've used the Wyeast Trappist ale yeast with good results, many excellent brewers prefer culturing yeast such as Chimay for recipes like this.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: --
Finishing Gravity: --
Time in Boil: 60 minutes
Primary Fermentation: 5-7 days at 65-68 degrees F
Secondary Fermentation: 10-14 days at 65-68 degrees F

Ingredients:

10 pounds DWC pale malt
1 pound flaked maize (corn)
1 pound Munich malt
1/2 pound special-B malt
1/2 pound light crystal malt
2 ounces Tettnanger hops (4.5% alpha) 60 minute boil
1 pound light Belgian candy sugar
Wyeast 3787 Trappist ale yeast (slurry)

Procedure:

Mash malt and corn using step mash procedure with rests at 122 degrees (protein rest), 144 degrees (beta amylase rest), and 156 degrees (alpha amylase rest). Mashout at 168-170 and sparge to collect 6 gallons. Boil 60-90 minutes, adding hops 60 minutes before end of boil and candi sucre 15 minutes before end of boil. Force chill to about 65 and pitch yeast.

Back to previous Table of Contents