Belgian Style - Belgian Triple
The Belgian Triple belongs to the list of great beers of the world. Very well balanced between a full maltiness mouthfeel, a hoppy flavor and a fruity ester aroma of the top fermentation. Most tripels are so strong in aroma that tasters say: the splendid combination of yeast, malt and a fruity nose. Triples are refermented in the bottle, with special sugars. The amount of alcohol is increased by the addition of crystal sugar during the boil.
Programmed infusion process; pH 5.3
- 60 ‘ at 63 °C
- 30 ‘ at 72 °C
- 1’ at 78 °C; sparging at 80 °C
- boiling: 90 min;
- first hop: 10 min;
- second: 50 min;
- third: 90 min;
- Extra sugar: 85 min.
Rest of process
- Whirlpool or centrifuge
- Fermentation for 7 days at 21 °C
- Yeast collection
- Maturation or secondary fermentation for 1 week at 17 °C – 19 °C
- Conditioning for 1 week at 0 °C - 1 °C
- Remove the sediment.
- Refermentation in the bottle: 10 – 15 days at 21 – 22 °C (warm dark room)
The amount of sugar is in relation with:
- residual sugar from main fermentation
- residual CO2
- the desired CO2 content e.g. 6‐7 g / lit. CO2
The amount of hop is also related to the isomerisation yield in the brewery.
This recipe is a guideline provided by Dingemans Maltings. Some modifications may be required depending the used ingredients and the technological conditions of the brewery. Dingemans cannot be held responsible for the final beer quality.
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