I’ve already drank it, so it wasn’t bad by any means. But it also wasn’t a perfect Belgian Tripel. I’m looking for a ton of Belgian yeast aroma and flavor (usually described as spicy, bubble gun, cotton candy). I’m looking for a dry, simple, alcoholic, and well carbonated beer. This one came out a little too sweet with a detectable cider taste, which either covered up the yeast aroma or snuffed it out. I’m almost positive this is a fermentation issue. I distinctly remember that, on the very important fourth day of fermentation, the day when you are supposed to ramp up the temperature, this beer suffered a drop in temperature at night (it’s summer, I ferment in my closet, and this happens…I don’t have temperature control, yet). I remember worrying about it. I was right. The trick to a good Tripel is to slowly ramp up the temperature, even to 80 degrees if you can.
Belgian Tripel 9.1%
12 lb Pilsner
2 lb Corn Sugar
1 oz Styrian Goldings 60m
1 oz Styrian Goldings 20m
Trappist yeast (reused)
As you see in the picture, this beer had no head retention at all, probably do to the recipe. I’ve read several recipes with “Cara” malts in them, which I assume supports the head. Also, this one took forever to carbonate and it didn’t carbonated very well. Perhaps the yeast was stressed.
I’m looking forward to brewing this again, adding some carapils and some temperature control to the process. After IPAs and Scotch Ales, I do love Belgian beers. update: I brewed a really good one.