phettebs
Landlord.
I have not brewed in over a month and have finally set aside some time to do so this weekend. I'm making my Belgian Tripel so it's ready for summer consumption!
It's a very basic recipe:
Belgian Pils malt
sugar
Hallertau for bittering and a bit of Saaz for flavour
A large starter of Wyeast 3787
OG: 1.083
IBU: ?? don't remember but it's negligible
I'm going to change a few things up this time because the last couple batches have seemed "thin" to me. I've been mashing at around 148F (~64C) to help maximize attenuation. I'm going to bump that up to 152F (~66C) to leave a little more residual sweetness and body in it. I think I will use demerara sugar this time instead of plain white. I've used Belgian candi sugar in the past and never really noticed a difference for the expense of it.
This is one of the very few beers of mine that the wife will drink so these changes are also based on her feedback. She likes to compare mine to her two favorite commercial Belgians: Maredsous 10 and Kasteel Tripel so I have my work cut out for me.
I'm just happy to be brewing again!
It's a very basic recipe:
Belgian Pils malt
sugar
Hallertau for bittering and a bit of Saaz for flavour
A large starter of Wyeast 3787
OG: 1.083
IBU: ?? don't remember but it's negligible
I'm going to change a few things up this time because the last couple batches have seemed "thin" to me. I've been mashing at around 148F (~64C) to help maximize attenuation. I'm going to bump that up to 152F (~66C) to leave a little more residual sweetness and body in it. I think I will use demerara sugar this time instead of plain white. I've used Belgian candi sugar in the past and never really noticed a difference for the expense of it.
This is one of the very few beers of mine that the wife will drink so these changes are also based on her feedback. She likes to compare mine to her two favorite commercial Belgians: Maredsous 10 and Kasteel Tripel so I have my work cut out for me.
I'm just happy to be brewing again!
