Belgian Tripel/IPA kind of a thing

[TheMumbler]

Inspired by La Rulles and Houblon Chouffe. The first draft (only just noticed the pun there) below. This version is more along the lines of a tripel, the other option would be go with more hopping with more throughout I guess and some dry hops.
Brewlength 23.00 L
Estimated
1.077 OG
1.019 FG (likely to go a bit lower)
52 IBU (tinseth)
7.5% abv (likely to go higher)
Color 15°SRM, 38 EBC

Ingredients
6.50 kg Belgian two-row
0.90 kg Jaggery (add last 15 mins)

30.00 g Simcoe Whole 90 minutes
30.00 g Simcoe Whole 10 minutes
30.00 g Amarillo Whole 10 minutes
20.00 g Amarillo Whole 0 minutes

WLP 550 reclaimed from single

I'm tempted to up the hops a bit even for this one tbh since I don't think I get the best utilistation on my system.

 

[markp]

It looks a nice recipe and the hopping schedule is right up my street with the simcoe and amarillo :thumb:
I'd definately have your recipe in the IPA class rather than a Belgian tripel.....it's far too hoppy really to be in that category.

Let us know what you go with and how it turns out please :thumb:

 

[TheMumbler]

Thanks for the feedback :)

Actually IBU wise it isn't far outside of what the BJCP deem to be correct for a tripel and I expect the IBU will be a bit lower as I don't get all that vigorous a boil plus hops tend not to actually have the aa% on the packet. There isn't much point in getting hung up on what style any given beer is IMO, I'm just trying to give a frame of reference for people who haven't tried the beers I'm inspired by. If I wanted to go US IPA style but with belgian yeast I think I'd be adding more hops and upping the IBU to 80 at least but I'm erring towards something more at the tripel end of the spectrum.

 

[markp]

I've always had it in my mind that Belgians of that strength are 30-35 IBU with a lot of malt charachter (quite high FG) to balance the alcohol content.
I tend not to get too hung up on that sort of stuff either but the 'style guidlines' are a useful starting point when developing recipies :)

 

[TheMumbler]

I've always had it in my mind that Belgians of that strength are 30-35 IBU with a lot of malt charachter (quite high FG) to balance the alcohol content.
I tend not to get too hung up on that sort of stuff either but the 'style guidlines' are a useful starting point when developing recipies :)

Typically tripels (indeed most trappist ales) use some sugar and have high attenuation leading to a low FG, one of the reasons they are surprisingly quaffable for the abv. Brew like a monk reckons Westmalle tripel has 88% attenuation.

 

[richc]

Looks good, I don't think you want to push the hop flavour much more, I'm just sampling my BPA and the hops swamp the Belgian flavours quite a bit.