The Mangrove Jack's Belgian Triple yeast has given me good results in the past; M31 I think, but I just use Crossmyloof yeasts now. Both their Belgian yeasts are good.
Just made a mild with enough pale ale malt and 500g Belgian aromatic to give an OG of 1060 and bittered to 70+ IBUs with fuggles. It will look like a bitter, drink rich and very slightly sweet, and be, well, bitter. Racked it the other day and the RG is 1008 so it's climbing up to 7% abv,What makes a porter a porter? Stylings are just an arbitrary grouping of beers into categories to make it similar.
Trippels are generally, pale, strong abv, and fairly fizzy and have some decent phenolic flavours from the Belgian yeasts
The BJCP style guidelines are a good source of information for styles, but don't get too hung up on their prescriptive wording like "it must be ..." and colour/ibu/abv ranges - take them for what they are: guidelines.
The Mangrove Jack's Belgian Triple yeast has given me good results in the past; M31 I think, but I just use Crossmyloof yeasts now. Both their Belgian yeasts are good.
No, then do a mash of an hour at 65° C. A tripel must be highly attenuated. That's something I forgot. I use from 10% to 20% sugar in my tripels.I have an ssbrewtech InfuSsion mash tun so unfortunately don’t have the ability to raise the mash temp that way. Is it totally necessary?
Edit: I could sparge at 72c for 20 minutes though, maybe this is what you meant anyway?
More or less like the grandaddy of tripels, then, Westmalle Tripel.Grain Bill for my last Tripel was 6.25kg Maris Otter and 250g Caragold, plus 1kg of Tate and Lyle granulated sugar. Used M31, which is a good choice as it is very highly attenuative and gives a Belgian-esque aroma and flavour. Hops were Saaz and Styrian Goldings. A bit fierce @ 9.5% ABV, but hey-ho, the B/F of the younger daughter thought it was the business, IIRC.
Nearly all of them. Without sugar to thin the body out, at 8-9% I think you would end up with a barley wine consistency rather than a lighter highly carbed triple.Don't many tripple recipes include some sigar?
I've never heard of home brewers using citric acid in beer. It's possibly used in mass produced beer as an acidity regulator, but for the likes of us it seems unsuitable as its salts have a tart flavour. I suppose you're using it the lower mash pH? There's a good reason phosphoric or lactic acids are used and that's because their salts, are relatively flavourless. I use CRS, which is a mixture of food grade hydrochloric and sulphuric acids, and this helps add chlorides and sulphates, which are desirable, but citrates are not really desirable.Sooo…. Can anyone help regarding my citric acid comment?
I understand that acidulated malt is made by encouraging the lactic acid bacteria on the surface of the barley to do their job and produce a certain amount of lactic acid before kilning. Both are detectable if you use a lot. I used to use the malt in a kind of guesswork way for lagers and pale ales, but I never really worked out how much I should be using. I use it now to give a sour bite in dry Irish stouts.I use Lactic acid sometimes but mainly use Acid malt in the grainbill
Interesting, that’s very much for that mateI've never heard of home brewers using citric acid in beer. It's possibly used in mass produced beer as an acidity regulator, but for the likes of us it seems unsuitable as its salts have a tart flavour. I suppose you're using it the lower mash pH? There's a good reason phosphoric or lactic acids are used and that's because their salts, are relatively flavourless. I use CRS, which is a mixture of food grade hydrochloric and sulphuric acids, and this helps add chlorides and sulphates, which are desirable, but citrates are not really desirable.
I'd get some phosphoric acid if that's what your recipe software wants, or use acidulated malt.
I'm afraid I can't, as my water is so hard it jumps out the tap, claiming you have spilled it's pint, and smacks you in the face, so I need fairly high amounts of acid even in dark beers to hit a decent mash ph. Well above the taste threshold for citric. Have you tried contacting the developer? He is pretty responsive on Facebook and might be able to add it as an ingredient.Sooo…. Can anyone help regarding my citric acid comment?
I did not know this, I’ll see if I can find him on Facebook, cheersI'm afraid I can't, as my water is so hard it jumps out the tap, claiming you have spilled it's pint, and smacks you in the face, so I need fairly high amounts of acid even in dark beers to hit a decent mash ph. Well above the taste threshold for citric. Have you tried contacting the developer? He is pretty responsive on Facebook and might be able to add it as an ingredient.
Alternatively, get hold of some food grade phosphoric acid.
Just out of curiosity, when you say leffe kit do you mean extract kit? If so where did you get it from as I’d love to give it a try. CheersWow I wasn’t expecting such a positive response lol! So in terms of yeasts- I use dried yeast is there one people would recommend? I’ve used Safale t-58 with a leffe kit before with great results but I’m unsure of the abv limit of this one.
Does anyone a tried and trusted tripel recipe? 7-9% ish?
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