The concept for this beer was a hybrid of my two favorite beers: IPA and Belgian Tripel. The recipe can from Gordon Strong’s new recipe book. This is a good beer, and it came at the perfect time, as I was craving an IPA and Belgian Tripel, all at the same time. However, the beer’s not exactly what I expected, especially looking at the recipe. Clearly this is due to method, which I’ll talk about. What I really wanted and expected was a nice, dry, Belgian Tripel with a huge hop aroma and flavor. What I got is basically a Belgian Strong Ale with some bitterness and lemony hop flavor. Definitely not bad, and very drinkable, as any Belgian should be.
Belgian Tripel IPA
8.5 lb. Pilsner malt (Belgian)
2.8 lb. Vienna malt
2 lb. Cane Sugar
2 oz. Denali hops (FW, 30 min.)
3 oz. Denali (FO, no chill)
3 oz. Denali DH (3 days)
WLP 545 Belgian Strong Ale Yeast
4/16: brewed, took about 2 hours, no chill
4/17: 1:00 pitched at 75F
4/23: hydrometer reading 1.010 (sample tasted very bitter)
4/24: 1.008 (tasted less bitter) noticed slight sulfur smell, decided to let clean up for a couple days
4/26: Dry hopped 3 oz Denali
4/30: bottled 30 22 oz. beers
Why is this so bitter? Probably because of the ‘no chill’ method. The combination of high-alpha hops added at the end of the boil (flame out) with the no chill method added more bitterness than I wanted. With no chill, you have to be careful with the flame out hops; they continue to extract bitterness as they sit. The bigger mystery is why this beer doesn’t have a hop aroma. With three ounces of Denali dry hops, there should be a better aroma. Or, perhaps Denali isn’t good for aroma? I’m not sure. In hindsight, I would probably go with Simcoe instead.