Beer Forum

I'm brewing Jamil's Belgian trippel for the first time. I did an all-grain mash and ended up with conversion efficiency in the high 80's which meant my wort after the boil (without the sugar addition) was 1.072. I haven't added the sugar yet, I'm waiting to do so partway through the ferment as Jamil suggests.

Should I cut back on my sugar to get me into the final OG range that the recipe calls for, or just add all the sugar and make a >10%ABV trippel? I guess this one will turn out a little maltier tasting than it should based on my efficiency. I'm usually in the 75% range, but this is my first time using Pilsener malt, so I wonder if that's why I hit so high of a conversion.

In retrospect I should have diluted down the wort before boiling but I didn't so I assume it's too late now. Any suggestions?

Thanks for any advice.

I just bottled a Belgian Trippel based on Jamil’s recipe and one from another book. I substituted 2 ½ lbs of Demerara sugar and put this in the boil kettle at 45 min. My S.G. was around 1.082. I made a huge starter WL- 530 and when this took off it was violent. It fermented out for about 3 weeks. Preliminary tastings look very promising. IMHO I say add the sugar and let it rip… as long as your yeast can handle it. But then again I am addicted to radical brews…

Eastcoast Guy wrote:In retrospect I should have diluted down the wort before boiling but I didn't so I assume it's too late now. Any suggestions?

I agree that you should add the sugar and let it rip. But if you wanted to dilute the beer it's not too late. I assume that you'd be boiling water to sanitize your sugar addition. You could calculate how much water you need to dilute the beer to your target gravity and do it then. No extra steps or added possibility of contamination. And a little oxygen and this point could only be a good thing.

Cool, thanks guys. Great idea on adding the dilution with the dissolved sugar.

I did a 2L starter on a stirplate and it went nuts in the first few days of pitching so I think the yeast is good and healthy. I think I'll just add all the sugar with extra boiled water to dilute it a bit but not a lot.

Thanks!

I just brewed the same beer about 2 months ago, post boil without sugar was 1.072 and added 1.5 lbs sugar in a watered down solutions about 5 days after pitching.
I believe 1 lb sugar equals .009 so my SG should have been about 1.085. Used Wyeast 3787 via starter/stir plate plus pure 02.
Finished at 1.008, about 10% abv.
Bottled half and kegged half. The Tripel part of the keg is pretty good.
Let us know how it turns out.
Cheers.

Hey Guys,
Just though I'd update you on my Tripel. I decided to go ahead and add all the sugar. It fermented out pretty dry (1.009) and I bottle conditioned it to 3.5 volumes and kept it warm for a few weeks, then took it to the cool cellar (10 to 15C/ 50-59F) and just forgot about it for a few months. It's finally well carbed, and the taste is exactly what I was going for. I ended up sending a few bottles over to a workmate in Brussels whose favourite style is Belgian Tripels (specifically Westmalle) and he called me to "discuss this incredibly tasty beer I brewed". Made my day. I'm tucking it away now to age for a while. I'm probably going to send it out to some comps to get judging feedback on it.

Thanks Jamil for a great recipe.

Cheers.

Great Feed Back, so many people, myseld included, do not folLow up up on their posts. Glad it came out well. The "Beer Infomation" horn goes off one again.
Where abouts in the East Cost are you East Coast Guy?

If you can make it Justiin may may make it NYC for a pre memorial day day get together. If you re ineterested and can make it to town, PM me and we will be happy to put you up.
Cheers.

Eastcoast Guy wrote:Hey Guys,
Just though I'd update you on my Tripel. I decided to go ahead and add all the sugar. It fermented out pretty dry (1.009) and I bottle conditioned it to 3.5 volumes and kept it warm for a few weeks, then took it to the cool cellar (10 to 15C/ 50-59F) and just forgot about it for a few months. It's finally well carbed, and the taste is exactly what I was going for. I ended up sending a few bottles over to a workmate in Brussels whose favourite style is Belgian Tripels (specifically Westmalle) and he called me to "discuss this incredibly tasty beer I brewed". Made my day. I'm tucking it away now to age for a while. I'm probably going to send it out to some comps to get judging feedback on it.

Thanks Jamil for a great recipe.

Cheers.

Don't tuck it away too long as this recipe tends to mature faster than one would think, especially if you had the ability to lager it for a month or so. I believe mine was scoring medals easily at 3-4 mos old and tasted fantastic through mos 6-7. Had my last bottle at 10 mos old and the beer was still great! Another KILLER recipe from JZ distributed to the masses. It's almost as if he reads our minds or something....hmmmmm