A recipe to try…
Orange Blossom Tripel
Target OG: 1.080
Target IBU: 30
Shopping list:
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- Grain. 12 lbs. Belgian Pilsner Malt
- Hops. 3 oz. Saaz
- Yeast. A liquid Trappist or Abbey-style ale strain of your choice. I’m using Wyeast 3787 Trappist High Gravity Ale.
- Honey. 2 lbs orange blossom honey. Save for day 2-3 of fermentation.
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Related Post: Intro to Aging Beer
Key Points for Key Pints:
- Good yeast, lots of it. Like many Belgian styles, Tripel is about the yeast. Authentic Belgian and Trappist-style strains are readily available and will give optimal results. Propagating a starter is non-optional today!
- Fingernail polish remover is for hands, not beer. In a well-brewed example, the alcohol profile of a Tripel is subtle and never harsh, burny, or solvent-like. Besides pitching plenty of yeast, give the cooled wort plenty of O2 prior to inoculation and keep a leash on the fermentation temperature. Fermenting a beer like this too warm will produce unpleasant tasting fusels and higher alcohols, which is a common defect in homebrewed Tripels. Consult the manufacturer specs for the recommended temperature range of your chosen yeast strain and try to err on the low side.
- No orange blossom honey? Try another light, fruity varietal. Clover or basswood would be my top picks for a substitute.
- Be ready for blow-off. Some of my favorite Trappist-style strains are top-croppers, which is usually just another way of saying have at least 33% headspace in your primary fermenter or else just start out with a blow-off hose right away.
To the homebrewer:
Note: these steps are general guidelines and assume you’re already familiar with the all-grain brewing process – refer to the instructions for your brew system, and adjust as needed based on experience with your own particular equipment.
Prep
1. Make a yeast starter prior to brew day. This is a big beer and will need lots of yeast
2. On brew day, collect strike water and heat to approximately 158°F
3. Mill the grains, or have it done for you at the shop
Are you using pasteurized honey for this recipe? Wouldn’t adding honey like this introduce wild yeasts and other undesirables?
Good question Malty Dog,
Pasteurized honey would be an option, but not strictly necessary.
Honey is naturally a hostile environment to wild yeast and other beer-spoiling microorganisms – if it wasn’t, it would ferment on the shelf. Its high sugar content and low moisture content inhibit microbial growth.
Plus, the rising alcohol content and dropping pH of the already-underway fermentation will further inhibit microbial activity.
-Michael Dawson