Questions about a Tripel

[BigNastyBrew]

So, I've decided to brew the BCS Tripel recipe next weekend. I have a couple questions about it.

1. When do I add the cane sugar? In the boil or in the fermenter?

2. BCS says to let the fermentation rise over the course of a week to 70°. I had a Tripel this week at Rock Bottom and loved it. It had very evident esters that rounded out the beer perfectly, in my opinion. Will 70° give me the esters or should I actually let it go higher?

Thanks for your help, as always, BN!

[BDawg]

You can add it about the second or 3rd day after primay krausen has appeared.

Belgian yeasts are tolerant of high temps, so it won't be bad if it goes higher.

Good luck and let us know how it goes.

[BigNastyBrew]

You can add it about the second or 3rd day after primary krausen has appeared.

Belgian yeasts are tolerant of high temps, so it won't be bad if it goes higher.

Good luck and let us know how it goes.

So would you recommend then to NOT boil the cane sugar at all?

What temp do you think will give me those pronounced esters?

[DBear]

The last tripel I brewed was similar to JZ's recipe and I added the sugar in the primary. I boiled the sugar in water for 15min cooled and added. What I learned for my next tripel is to only add sugar in 1lb additions. For example my sugar addition was 2lbs and I will do 1lb at 36-48 hrs into ferment and the second lb 12hrs later. Also give the carboy/bucket a couple of spins after each sugar addtion to get the yeast back up and move the sugar addition around and use a blow-off tube especially if you use WLP530. My tripel was nicely attenuated and ended up at 9.5abv (SG 1.080)
You will need to account for a different hop utilization if you do not put the sugar in the boil.

-Cheers

[BDawg]

Yes, boil it in a small amount of water to pasteurize before adding it to the primary.

[BigNastyBrew]

The last tripelMy tripel was nicely attenuated and ended up at 9.5abv (SG 1.080)
You will need to account for a different hop utilization if you do not put the sugar in the boil.

-Cheers

Thanks for all the info.

You had a 1.080 gravity without sugar added and you had 9.5%? I deleted the sugar from the "boil" recipe and I have a 1.062 beer. With the sugar, I'm at 1.085.

How much water for 2.5lbs of sugar?

[brewinhard]

I have brewed that recipe several times and had the best luck with adding the majority of the sugar after primary had begun (day 4-5). I did add 1/2# to the boil and added the rest later as follows....1# with 2 cups of water for 8-10 min boil, then cool with lid on, and carefully add to fermenter without splashing. i did 2 separate addition like that for a total of 2.5 # sugar. Beer finished perfectly around 1.011 and is delicious.
As far as temps are concerned, during first few days of primary, I would keep the beer cool, like 64-66 tops unless you want an alcoholic aroma (fusels). After that, slowly raise temp or let it go natrually to hit low seventies. I wouldn't let it get too warm (not over 73 degrees). I have read of many breweries letting their ferment temps get warm for Belgians (Ommegansg, Allegash), like 75+, and when I have tried this I ended up with fusel/ester galore...TOO MUCH! Keep it under control at first and then let it warm later... Good luck!

[BigNastyBrew]

Very nice! I needed that step by step for this one. Thanks.

Now to find Belgian Pilsner....