Bottled yesterday, 17Feb2009, FG 1.002...how low can you go? a taste of the gravity sample revealed just what I had expected...very dry, very hoppy, now quite concerned that there'll be little to no malt backbone. why are my FGs completely all over the map?
a tasting update will be next, once adequately carbonated.
_________________________________
Houblon Chouffe...fantastic hybrid style.
I wanted to see if I could brew an DIPA with the complex belgian yeast flavor that can satisfy both the hop head and the belgian fanatic in me. I really want the ale to develop that distinct and beautiful meringue like head. I plan on getting a descent CO2 volume on this, and bottle conditioning it in some of my larger format champagne bottles, to get proof of concept (get consistent CO2 across the various bottles + proper sealing via corks). I feel confident that the yeast and hops should produce the head I'm seeking. The recipe should provide an american hop characteristic, but these citrusy and piney flavors should play a backup role (if at all possible) as I actually wanted the majority of the hop profile to be noble. I wanted sufficient bitterness, but really just enough to balance the aroma and hop flavor. Dry hopping as described below will round out the noble hop aromas.
The grist of the ample base malt (Belgian pilsener) should form a clean canvas for the belgian specialty grains to play off. My first attempt at a
tripel proved to be a bit too sweet, due to the high FG as a result of the extract used. In this go, the sucrose (in addition to a loose mash with low-ish temp of ~148, at a lengthy 1.5 hours) will drive the FG down to dry levels. The specialty grains will provide a touch of toasty/biscuit to the malt profile.
the yeast starter was stepped up several times, and I would take a noseful of the belgian yeast.
I plan to drink the majority of this batch very young to appreciate the full hop profile. I wish the LHBS had the 3522 (achoufe yeast). But, the nose tells me the 1214 (chimay) is producing an excellent ester profile that shouts belgian.
Tripel IPA
Belgian Tripel
Type: All Grain
Date: 1/18/2009
Batch Size: 5.00 gal
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 75.00 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3.13 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 3.13 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 3.13 %
2 lbs 8.0 oz Cane (Beet) Sugar (0.0 SRM) Sugar 15.63 %
1.00 oz Challenger [6.50 %] (60 min) Hops 17.1 IBU
1.00 oz Tettnang [4.80 %] (60 min) Hops 12.6 IBU
1.00 oz Cascade [5.50 %] (60 min) Hops 14.5 IBU
1.00 oz Tradition [5.70 %] (15 min) Hops 7.4 IBU
1.00 oz Cascade [5.40 %] (10 min) Hops 5.1 IBU
1.00 oz Tettnang [4.80 %] (10 min) Hops 4.6 IBU
1.00 oz Styrian Goldings [4.50 %] (8 min) Hops 3.6 IBU
1.00 oz Strisslespalt [2.60 %] (5 min) Hops 1.4 IBU
1.00 oz Cascade[5.50%] (Dry Hop 3 days) Hops
1.00 oz Saaz [4.00 %] (Dry Hop 3 days) Hops
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
Est Original Gravity: 1.091 SG
Measured Original Gravity: 1.091 SG
Est Final Gravity: 1.022 SG
Measured Final Gravity: 1.002 SG
Estimated Alcohol by Vol: 9.08 %
Actual Alcohol by Vol: 11.67 %
Bitterness: 66.3 IBU
Calories: 411 cal/pint
Est Color: 8.2 SRM
Posts
