Thursday, January 5, 2012
The Unbeliever Belgian Tripel
My first tripel I brewed for one of the components of my blended Belgian IPA. I was able to bottle some on its own, and it was good, but too dark and a bit too sweet, perhaps from the partially unrefined sugars. This time I used almost strictly Pilsner malt with just a touch of aromatic for complexity and wheat for head retention. I also changed from turbinado to plain old table sugar to ensure the high gravity, high attenuation, and drinkability that should be the mark of a good tripel. My first tripel also had a hot alcohol character to it that became more apparent as it warmed in the glass. This was something I wanted to prevent, and careful temperature control in my fermentation chamber would hopefully see to this. It was chilled to 18 degrees before the yeast was pitched and over the course of its first week of fermentation I allowed it to rise up to 21, to hopefully get enough attenuation as well as flavour from the Trappist yeast I used. I trust I will get some volunteers out there to sample this one with me in a month or two.