First attempt at a Belgian Tripel

[dr_rob]

Well, here it goes!

6kg Belgian Pale malt
500g Abbey Malt
500g White candy sugar

Mash temp 65C for 90mins

Boil:

Tettnang 35g 60mins
Hallertauer Hersbrucker 25g 60mins
Hallertauer Hersbrucker 15g 15mins
Irish moss

Yeast: Safale S-33
Est OG 1069
Est FG 1012
Est ABV 7.5%

Just hoping the rain holds off!

Then a nice bottle of Tavy Ales IPA to end the day :-)

 

[serum]

Let us know how it goes, I'm doing my second attempt at a Belgian strong golden tomorrow. Good to see more people making this stuff. I'm definitely going to have a bash at a Tripel soon.

 

[clibit]

Woah!!! S-33 is NOT a Belgian yeast. Despite the info. It's an English ale strain.

 

[dr_rob]

I've got a packet of Danstar Saisson yeast somewhere, but that's it!

Will see how it goes!

 

[clibit]

If you use S-33 you will get an English ale style beer, I've used it. It's not remotely Belgian - it is in fact the yeast formerly sold as Edme Ale yeast.