This Tripel is a malt-forward, full bodied, light-colored beer that is great to drink fresh, but also ages well.
This beer is made using extract and steeped grain. The specialty grains are steeped in hot liquid and then removed prior to the extract brewing process. This is kind of an intermediate step between all grain and extract brewing and it allows us to get the character and flavor of specialty malts into our extract based beer.
We used 2 packages of Wyeast’s Belgian Strong yeast (1388) to be sure we had enough yeast to maintain fermentation with the high starting gravity.
Hedgebrau T@B Tripel
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
16.1 IBUs |
11.0135710 |
1.092 |
1.013 |
10.6 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Bel |
1 lbs |
7.27 |
| Aromatic Malt |
8 oz |
3.64 |
| Caramel/Crystal Malt - 20L |
4 oz |
1.82 |
| Pale Liquid Extract |
10 lbs |
72.73 |
| Agave Nectar |
2 lbs |
14.55 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Tettnang (Tettnang Tettnager) |
2 oz |
60 min |
Boil |
Pellet |
4 |
| Saaz |
2 oz |
5 min |
Boil |
Pellet |
3.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Orange Peel, Sweet |
0.50 oz |
15 min |
Boil |
Spice |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Belgian Strong Ale (1388) |
Wyeast Labs |
76% |
65°F - 75°F |
Mash
| Step |
Temperature |
Time |
| Saccharification |
160°F |
40 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
20 days |
70°F |
| Secondary |
20 days |
70°F |
| Aging |
30 days |
59°F |
Notes
Grains (belgian pilsner malt, Belgian Aromatic Malt, and Crustal Malt) put into a grain bag. Added grain bag to cold water and heated to 160 F. Placed lid on brew kettle and let seep for 1/2 hour. Then removed grain bag of spent grain.
Added malt extract and agave nector and heated to a boil.
60 minute boil, Tettnager added at start of boil. Orange peel placed in hop bag after 45 minutes. Saaz added after 55 minutes. |
The leftover steeped grain (spent grain) can be used for baking. We save some of our spent grains by placing a cup of wet spent grains in a baggie and freezing it. This will keep the grains in good shape until you bake with them. Just take out a baggie and thaw it in the refrigerator overnight for a cup of spent grains.
The spent grains leftover from this beer are especially good in our Spent Grain Bread recipe. They also work well in the Spent Grain Pizza Dough and Spent Grain Dog Biscuits.
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