I'll be trying this one. Been looking forward to this since your Belgium trip. Thanks for all the knowledge and recipes. I used the lallemand abbaye yeast recently and was pleased with the results.
It was my first time using the abbaye yeast and I can say it exceeded my expectations in every way. I'm glad you enjoyed it so much, and thank you so much for the superthanks!
Westvleteren is near our coast, where the average temperature during the year is moderate, while Chimay is near the Ardennes where it gets much colder during the winter.
Your videos are very clear as you go step by step and explain every choices you made. It is easy to start from your recipes and adjust it if needed based on our own preferences. Very helpful, thank you very much ! Can't wait to try it
Brewed this a couple of months ago and it has been conditioning since then. Used Mangrove Jacks M31 Triple yeast as an alternative. Just sipping now and it is stunning. Very complex flavours, beautiful aftertaste that asks for another sip. Thank you for a great recipe!! 😁
I had a question if you could help me,,,at about 6:45 you start with the water chemisty additions then followed by the amount you added, this apperas to be for a 5 gal batch,,,,how do you know what and how much to add without testing the water?,,,,with the additions you added are they generic in a sense, could I just add exactly what you added at 7:21 to my 8gal and be just fine, how would I know where my RO water stands as a start without taking an initial measurement? TY for all you do!
Tried this recipe and subbed in hallertau blanc for the boil additions and sat on sauv blanc soaked French oak coil for 6 weeks. Very pleased. Thanks for all the great recipes and information.
I've had a few Belgian style beers in the past and I really did enjoy them. I will say one thing the way you described how that beer tasted even though it's at 9% and saying it tastes more like a light 5% and all the other flavor notes that you described in that beer and I know that you said it has more of an orange characteristic in a way which I absolutely love the color of the beer the way you described it I think anybody who watches this video is going to wish they were having a glass of it as well. Great Job on this.
I'm very glad you used dry yeast...I'm on a dry yeast kick and have been exploring all the options available on the market...especially due to the longevity of storage. I have a Belgian Tripel on my brew schedule, and I'll be sure to give your recipe a shot. Thanks for the video!
I'm a big fan of Belgian beer and today I brew my first all grain brew a Saison. All went well and I'm looking forward to tasting the results but I'm definitely doing this triple next. Thanks for sharing 👍
tripels are one of my favourite styles as well, really like your belgian beer series! Would really like to see your bottling setup for these, as I'm currently struggling to find bottles that can handle the pressure and use still crown caps vs corks…
You’ve made me so jealous of living on the Belgian border, drinking those amazing tripels over the years. Just starting out brewing and will definitely work my way up to this one. Thank you.
Hi I brewed this recipe and it was awesome......i used yeast i had onhand from Mangrove Jacks but still great. There is a truth to terroir in beer as well as wine, and the ingredients made the differentce. Thank you for your effort ( I do not know your name)
You did a real 10/10 job on this one! I've been brewing a lot of low abv summer beers lately, but I may have to get this on the schedule. Always tempted to do some sort of parti gyle with these high gravity brews.
Low ABV is really where it's at for me too, but sometimes it is just a lot of fun to make a big beer. Best thing is this still drinks like a low ABV beer! Partigyle has been on my list for a while and I think it may need to happen soon!
My goodness, that is one gorgeous-looking beer! I have no doubt believing that it tastes just as good as it looks. I had quite similar results with Lallemand Abbayé. I think my Tripels were good with BE-256 but it is amazing with the Abbayé and getting even better over time. It started out quite phenolic after three months of maturation, after five it switched to citrus, pear and apricot being dominant yeast aromatics and I continue to monitor how it changes. You really have something to look forward to when you age this. Cheers!
Thank you!! I've noticed a slight shift as well now towards the estery side with some slight orange and pear notes now as it's sat about another month after shooting the tasting segment. I've kept a few bottles for aafekeeping!
The way you describe the beer it sounds excellent! I just brewed a blond with Mangrove Jacks M47, and it tastes good, but I don't think it has a very strong belgian character. I think the fermentation temp. could be higher, but from this video Lallemand Abbaye also sounds like a very interesting yeast to try to compare!
Perhaps the character will cone out with some age. I've found that to be the case in some of these beers. But there are a number of variables like pitch rate and ferm temp that can have some significant impacts on that
„Hallertau“ as a hop description is a bit odd as „Hallertau“ is actually germanys biggest hop-producing area in lower bavaria and there exist a lot of hop varieties like „Hallertauer Perle“ ,“Hallertauer Spät“, „Hallertauer Mittelfrüh“ and „Hallertauer Tradition“. Mostly american brewers use „Hallertau“ to name a hop varietie though ;)
I wish you would of filmed and shared your Belgium trip , tips and breweries , cost and anything worth seeing or doing . Great recipe !! If you did I missed it.
Very well presented channel, I have been doing BIAB 5 gallon batches all grain, I have used both dry and liquid yeast, Belgians are my favorite, I have a triple that is doing great 4 days in the fermenter using the Llamend Abbye yeast and following their pitching calculator, my OG on the triple was 1.080,,,,,I hear some people complain about the Abbye dry and some love it, do you feel that the Llamand Abbye is good for belgians, does it have the complexity and flavor in the final product like the liquids? What's your thoughts? TY again
Great video thank you! Quick question: I cannot buy Simplicity Candi syrup (PPG 32) but I can buy a clear Belgian Candi syrup PPG 78. Should I use about 40% as much to match your PPG? Thanks!
@TheApartmentBrewer...A quick clarifying question: How does your fermenter both control the temperature of fermentation and measure what temp the fermentation "wants to go to"? I just have a temperature controlled fridge. Given that, what temp would you suggest setting my fridge at for fermenting this beer?
If I were you, I would set my fridge temperature controller to cooling only, and then set it to the max temp you feel comfortable pushing this yeast to. Sometimes it will reach it and sometimes it won't
The dry Lallemand Belle Saison is a great yeast to use for a triple in my opinion. This may seem odd. But that yeast is probably the least “saison-y” of all of them. It’s subtle. I made a triple recently with a VERY similar recipe except for subbing in the Belle. Turned out awesome. Most of the time I’m using the Abbaye yeast. But this gave it a whole new layer.
Interesting choice! I would expect it to be incredibly phenolic but I haven't used that yeast at all. I do have a packet I'll be using for my traditional Saison brew when I get around to it though
looks just awesome Steve........I brewed one, two weeks back using wlp530........hopefully it turns out well..........ur beer looks very sessionable and delishious...........cheers.....
Great job! Love it when a homebrew turns out better than you even expected or desired. Ive learned a lot from your vids. Water Chemistry, building recipes, yeast and their flavors. Ive noticed youve really started dialing your in hops usage (bittering, aroma, and hop times). Id love to see a video from you sharing your knowledge on hop usage and how you decide on usage. Just open up all your knowledge on the subject and let us have it. Thats probably the only beer ingredient you havent expanded on.
I'm glad I've been so helpful to you! That's the best part about this. I've been mulling over how to do something similar in a way that doesn't end up being an hour long lecture but I'll look into it! Truth be told I still have a long way to go in my understanding of that critical ingredient of beer!
I made this one today on my Anvil. Used the bag and not very pleased with final numbers but it will be beer. Ended at 1.074. I did not rehydrate the yeast as I saw in the video. I think next time I will reduce my initial volume by .5 gallon. I put 6.5 gallons in the CF-15 fermenter. Too much. I like the concept so we shall see how it tastes in a few weeks.
@@TheApartmentBrewer This beer was awesome and it did not stay around long enough to even develop many other flavors or complexity. My son in laws and I had this as our go to beer over New Year. BUT I am brewing it again tomorrow. I will reduce my initial volume by .5 gallons and rehydrate the yeast as noted. Very excited to try it again.
I learned a lot from this. I made a tripel and got a lot of esters that are quite annoying in the bottle. Ended up popping all caps and adding a yeast/sugar mixture to each to recondition. We'll see how it goes. Next time, more attention to the fermentation process as you say.
I think if you are bottle conditioning with the leftover yeast from the fermentation you would start to see stuff like that, since it has already been through a ton of work. Using some fresh yeast is definitely the way to go with strong beers like this.
Rookie questions. During the 1.5 weeks that you were cold conditioning in the keg, were you carbonating? After bottling half did you transfer the other half into a new keg or can you just leave it in the same one?
Sorry for the delay, been taking a bit of a break from youtube lately. I do generally carbonate during conditioning if I can. And I just kegged a full batch, but transferred some from keg to bottle before it was carbonate
It's not as complicated as you might think. Just pitch it cold, let it rise to whatever temperature it wants to go to, but try to keep it from getting extremely hot (which is honestly unlikely)
I just built this recipe on the Beersmith app wich only has a Belgium 2 row pilsner and not the one you used. It came out to 1.091SG and an estimated 10.3% APV! Will the grain make that much of a difference? Love the videos by the way, always entertaining and informative.
More fermentables but likely also less head retention, lacing and more complex sugars. That being said, the lightness of body is one of the most important parts, so a single temp rest around 148-150 for a long time will get you most of the equation.
It looks amazing dude! I’m really into saisons but not the other belgian styles. Until now! I think I have to give it a go! This might gonna be the first recipe that I don’t make any change (except scaling down to my system) Keep up the excellent work!
i have a question about the step mash temps: the timer starts once temp is reached, correct? im using a brewzilla, so it makes the more complex recipes more achievable
I have a Dubbel in bottles that I brewed with Lallemand Abbaye and I found it kind of lacking. I did ferment it too low because it ripped through fermentation in about 3-4 days and when I got around to raising the temp was surprised to see the krausen had dropped. I'm going to have to revisit the yeast maybe I'll brew your Tripel recipe. Cheers to a successful brew.
I've found that belgian yeast in high pitch rates really loves to be warmed up. That's how you get that lovely ester character to come out, if it's kept cooler it tends to be cleaner, which is fine in some styles but I like them to be expressive!
How many co2 volumes did you end up with btw? I’m brewing this (or very close to it) the coming weekend. Bottle-bombs scare me and I will just put it in a keg.
Great video and amazing looking beer!! Glad you tooted your own horn on this one! Definitely motivates me to try this recipe. I’m also brewing on a clawhammer 120v Keep up the good work!
Any idea what the Lovibond was on the Munich Malt? I have some light and dark Munich malts and I am just trying to make sure I use the appropriate one the end up with the right color. Can't wait to take a stab at this recipe!
Your excitement and enthusiasm for this beer are really contagious. After watching this you have me wondering how I can fit this recipe into my already packed brewing schedule ASAP. Especially since I have a pack of wlp500 sitting in my fridge looking for a use. One question, can you provide any more details on which type of Munich malt you used? Looking at munich malt in brewfather it can range from 5-20L.
I'm glad! I try to get you as close to tasting the beer as possible when I describe it! I think the munich was Weyermann Barke munich, somewhere around the 6-10 L range
Easiest way to start is with Brew in a bag! All you need is a large pot and a mesh brewing bag and you're good to go. Pair that up with a plastic bucket fermenter and you can make 90% of the beers out there!
Perfect color and MAN, makes me jealous....nearly made this beer but without the candi sugar but opted to not make a 9% beer while I have a 12.47% Dragon's Milk clone...too dangerous. I called mine a "Belgian inspired Pale Ale"...it came in at 5.5% and tastes great. Congrats on the success! Cheers...
Did anyone brew this beer with the Fermentis BE-256 yeast instead of the Lallemand? Both are named "Abbaye" but not the same yeast. Any recommendations?
Great Video! I noticed you said that this isn't a beer that you want to pressure ferment. I usually pressure ferment all my beers so I was curious as to what negative effects pressure fermentation would have on this beer! Thanks in advance! Cheers!
@@TheApartmentBrewer i was planning on putting it in bottles, as having a 9% on tap sounds lethal… 😊 Will go bottle-hunting! How much do you think the munich contributed? Thanks!
I brewed a quad with Abbay Ale Yeast and some reused washed Double Trippel yeast to make sure I was pitching enough. 11.8 % ABV. I secondary fermented for 6 months! I just bottled 5.5 gallons. Sat at 64 degrees. I will give it 2-3 weeks to bottle condition and then sample. This is the longest fermentation I have ever done. Those monks really have patience. I will let you know how it turns out. Maybe we can trade a Trippel for a quad. Cheers!
The best beers really do demand patience from you! My quad is only at 3 months but it may be good enough to break out on the channel soon. 11.8% is a monster though!!
I'm brewing this recipe today. Went with Imperial Yeast Triple Double in a Starter; my homebrew shop recommended it for the high ABV. Has anyone entered this recipe in a competition?
Triple Double is an awesome yeast, I think you will do well with that one as well. Definitely going to express slightly differently than Abbaye, but should still give you a great result.
I think I am giving this recipe a try in the near future. How do you think using Briess Pilsen Malt instead of a Belgian Pilsner Malt change the flavor profile? Also, judging from your comments, WLP500 should be the same as the Lallemand's?
Hey, I just ordered and used those Cary 375 crown tops to bottle a Tripel Karmeliet clone I bottled last weekend, they look beautiful and they can handle 4 volumes of CO2! Looks like you brewed a textbook winner and I hope it does well at NHC. Tripels are supposed to be simple and light and derive their character mainly from the yeast and you avoided the temptation to go nuts with your malt bill or add spices or other unnecessary stuff. Suggestion for next time - you can consider adding some kind of wheat (white wheat, torrified, whatever) to add some haze and head. Candi Syrup, Inc's clone recipe for Chimay white uses 2.75 pounds of torrified. I like my tripels hazier like Westmalle, Tripel Karmeliet, and Chimay to a lesser degree. Yours looks a lot like Koningshoeven/La Trappe actually, it's a beautiful appearance either way. One question if you happen to see my comment - why Haller and Tett over Saaz or Styrian Goldings for your aroma/flameout hops?
I'd be interested to see how a little wheat works, I think it add some interesting character. This certainly won't be the last tripel I brew here! I experimented with the German hops this time because I wanted to really compare their character to styrian goldings, which I've used a ton in Belgians I've brewed in the past. I tried out going saaz heavy on the blonde and this time I wanted to check out Hallertau and Tettnang. I know Hallertau is used by several trappists as well, notably westmalle.
@@TheApartmentBrewer I don't blame you for wanting to brew more Tripels. It's my favorite style! Which hops did you end up preferring? I just reread the Westmalle Tripel section in Brew Like A Monk and they mention Tettnang but not Hallertau, but also mention they seem to have a history of switching up their hops and experimenting with different types.
@@JohnL9013 maybe I got westmalle confused with one of the others, can't remember but I know I read it in BLAM somewhere. I did styrian goldings in my golden strong and that's a nice character, I think tettnang is gonna take the cake for me though for late boil additions in a Belgian beer
Looks great! Going to try brewing this recipe next! Feel like oxygenation is a must for such a high gravity beer. Do you just open your regulator up fully? Are you using the red bottles you can get from a hardware store?
Great video. Just discovered your channel and I'm happy I did. Subscribed! Love Belgian Tripel but have never brewed one. I'm going to try your recipe, but I do single infusion/batch sparge and would like to know what temp you might recommend for that? Cheers!
Thanks for the sub! If you hold a long and low single infusion rest (148 for 90 min) that should get you similar results. The key thing is keeping the body nice and light
I just had a drunken idea man. Can you make a video of the positive effects of oxidation when bottle carbing? I know it sounds weird but all alot of us can do is bottle out of a bucket and have 02. So there has to be a positive in there somewhere right?
@@TheApartmentBrewer sorry for the dumb question man, I had just got back from a beer and BBQ stroll and I had about 20 different craft beers! Most were amazing and some were worse then my homebrews so I dont feel so bad now! To try to fix my dumb drunken question, I guess I'm wondering along the lines of an oxygen test. I know you would need a science lab but im curious to the 02 level in the fermenter and then compared against the beer that went from the fermenter to the bottling bucket and then out of the wand into bottles. Its the only way I have to do it as of now and I'm curious to exactly what the oxygen difference is If your fairly careful and don't splash much. Anyway sorry for the drunken rambling, until next time!
Triples have become my favorite beer. My recent one came out great and getting better with time in the bottle. After you chugged the beer you should have taken your sunglasses off and put your face into the camera.🍻
Takk! From Norway.
Thank you so much!!!
Nice dude!
I've brewed this beer almost exactly to recipe, and I love it! In fact, I keep this beer on tap almost always because it's delicious!
I'll be trying this one. Been looking forward to this since your Belgium trip. Thanks for all the knowledge and recipes. I used the lallemand abbaye yeast recently and was pleased with the results.
It was my first time using the abbaye yeast and I can say it exceeded my expectations in every way. I'm glad you enjoyed it so much, and thank you so much for the superthanks!
Good man!
Did you give it a go? How did it turn out? Planning to give this a go myself!
Westvleteren is near our coast, where the average temperature during the year is moderate, while Chimay is near the Ardennes where it gets much colder during the winter.
Oh wow! Looks like you knocked this one out of the park! Congratulations🍻 I love Belgium beer so much and this is such a great series 😊
Thank you! It's my personal favorite beer country and there are just some incredible flavors you can get from them!
The slow motion hop additions are on point!
Your videos are very clear as you go step by step and explain every choices you made. It is easy to start from your recipes and adjust it if needed based on our own preferences. Very helpful, thank you very much ! Can't wait to try it
Brewed this a couple of months ago and it has been conditioning since then. Used Mangrove Jacks M31 Triple yeast as an alternative. Just sipping now and it is stunning. Very complex flavours, beautiful aftertaste that asks for another sip. Thank you for a great recipe!! 😁
I've just brewed a batch of this recipe and its awesome! Taste, colour and those stone fruit flavours 👌
I was thinking about doing this beer from other sources but being an old Bostonian you enthusiasm convinced me to do yours.
Thanks
Absolutely great looking beer, and I have no doubt it tastes phenomenal!! So enjoyed watching this brew. Great job, Steve!!... Chris
Thank you! Easily one of my favorite beer styles and I'm glad I could share it with everyone here!
I had a question if you could help me,,,at about 6:45 you start with the water chemisty additions then followed by the amount you added, this apperas to be for a 5 gal batch,,,,how do you know what and how much to add without testing the water?,,,,with the additions you added are they generic in a sense, could I just add exactly what you added at 7:21 to my 8gal and be just fine, how would I know where my RO water stands as a start without taking an initial measurement? TY for all you do!
Well that one looked like it couldn’t have worked out any better! Sounds delicious and such a great style.
Thanks Martin! I appreciate it! One of my all time favorite styles of beer!
Thanks!
Thank you very much!!
yew!
Tried this recipe and subbed in hallertau blanc for the boil additions and sat on sauv blanc soaked French oak coil for 6 weeks. Very pleased. Thanks for all the great recipes and information.
That sounds phenomenal!! Way to take this recipe to a new level. Cheers!
I've had a few Belgian style beers in the past and I really did enjoy them. I will say one thing the way you described how that beer tasted even though it's at 9% and saying it tastes more like a light 5% and all the other flavor notes that you described in that beer and I know that you said it has more of an orange characteristic in a way which I absolutely love the color of the beer the way you described it I think anybody who watches this video is going to wish they were having a glass of it as well. Great Job on this.
I'm glad you enjoyed it! I really do my best to give the viewer as close of an experience to tasting it as possible!
@@TheApartmentBrewer I again want to thank you for this channel and all you put into making your videos for all of us to enjoy. Have a good one.
I'm very glad you used dry yeast...I'm on a dry yeast kick and have been exploring all the options available on the market...especially due to the longevity of storage. I have a Belgian Tripel on my brew schedule, and I'll be sure to give your recipe a shot. Thanks for the video!
There's a ton of great dry options out there, I'm going to be using it more now!
I'm a big fan of Belgian beer and today I brew my first all grain brew a Saison. All went well and I'm looking forward to tasting the results but I'm definitely doing this triple next. Thanks for sharing 👍
tripels are one of my favourite styles as well, really like your belgian beer series! Would really like to see your bottling setup for these, as I'm currently struggling to find bottles that can handle the pressure and use still crown caps vs corks…
You’ve made me so jealous of living on the Belgian border, drinking those amazing tripels over the years. Just starting out brewing and will definitely work my way up to this one. Thank you.
Hi I brewed this recipe and it was awesome......i used yeast i had onhand from Mangrove Jacks but still great. There is a truth to terroir in beer as well as wine, and the ingredients made the differentce. Thank you for your effort ( I do not know your name)
You did a real 10/10 job on this one! I've been brewing a lot of low abv summer beers lately, but I may have to get this on the schedule. Always tempted to do some sort of parti gyle with these high gravity brews.
Low ABV is really where it's at for me too, but sometimes it is just a lot of fun to make a big beer. Best thing is this still drinks like a low ABV beer! Partigyle has been on my list for a while and I think it may need to happen soon!
My goodness, that is one gorgeous-looking beer! I have no doubt believing that it tastes just as good as it looks.
I had quite similar results with Lallemand Abbayé. I think my Tripels were good with BE-256 but it is amazing with the Abbayé and getting even better over time. It started out quite phenolic after three months of maturation, after five it switched to citrus, pear and apricot being dominant yeast aromatics and I continue to monitor how it changes. You really have something to look forward to when you age this. Cheers!
Thank you!! I've noticed a slight shift as well now towards the estery side with some slight orange and pear notes now as it's sat about another month after shooting the tasting segment. I've kept a few bottles for aafekeeping!
Nice brew, no need to spend the money on candy sugar for light beers though, corn sugar works just as well. Dark sugar is a different matter.
Seeing how much you enjoyed this one has got me really excited to finally brew my very first Tripel.
Do it! It's well worth the effort!
Love your videos. Thank you so much. Your quad is next on my list to brew. This tripel is 2nd. Can't wait to keep watching your other belgian videos
Glad you're really enjoying things, those beers were both so delicious, they were my top 2 beers of the year!
Thanks for the video. I’m putting this in my brew schedule this winter. I just brewed your Vienna lager and it’s in the fermenter now. Cheers!
The way you describe the beer it sounds excellent! I just brewed a blond with Mangrove Jacks M47, and it tastes good, but I don't think it has a very strong belgian character. I think the fermentation temp. could be higher, but from this video Lallemand Abbaye also sounds like a very interesting yeast to try to compare!
Perhaps the character will cone out with some age. I've found that to be the case in some of these beers. But there are a number of variables like pitch rate and ferm temp that can have some significant impacts on that
I'm about to attempt my first Belgian (dubbel) soon and I'm using that same yeast. I hope I don't mess it up.
Love everything about this, the pour, the beer, the glass! Beer looks fantastic!
Thanks Nikita! It was well worth the effort!
„Hallertau“ as a hop description is a bit odd as „Hallertau“ is actually germanys biggest hop-producing area in lower bavaria and there exist a lot of hop varieties like „Hallertauer Perle“ ,“Hallertauer Spät“, „Hallertauer Mittelfrüh“ and „Hallertauer Tradition“. Mostly american brewers use „Hallertau“ to name a hop varietie though ;)
So the hops I ordered are sold as "German Hallertau". My understanding is that they are probably mittelfrueh.
@@TheApartmentBrewer It's also my understanding, that plain "Hallertauer" refers to Mittelfrüh.
Sometimes we get hallertauer tradition sold as hallertauer Hallertau at our brewery
Love how you structure your videos and show your excitement/disappointment when things go well/poorly. I’ll definitely be trying this one
I'm glad you enjoy it so much! Best of luck brewing this beer!
Did you try this one? How did it go? I'm thinking of trying this within the next couple of weeks
I wish you would of filmed and shared your Belgium trip , tips and breweries , cost and anything worth seeing or doing . Great recipe !! If you did I missed it.
I did! Check it out ruclips.net/video/oQzk2CEa_9U/видео.html
Nice . Just watched it !👍
Very well presented channel, I have been doing BIAB 5 gallon batches all grain, I have used both dry and liquid yeast, Belgians are my favorite, I have a triple that is doing great 4 days in the fermenter using the Llamend Abbye yeast and following their pitching calculator, my OG on the triple was 1.080,,,,,I hear some people complain about the Abbye dry and some love it, do you feel that the Llamand Abbye is good for belgians, does it have the complexity and flavor in the final product like the liquids? What's your thoughts? TY again
I love using Abbaye for belgian ales. I was quite impressed with the final results.
I use a Blackstone Griddle to brew and cook. Nothing better.
Great video thank you! Quick question: I cannot buy Simplicity Candi syrup (PPG 32) but I can buy a clear Belgian Candi syrup PPG 78. Should I use about 40% as much to match your PPG? Thanks!
@TheApartmentBrewer...A quick clarifying question: How does your fermenter both control the temperature of fermentation and measure what temp the fermentation "wants to go to"?
I just have a temperature controlled fridge. Given that, what temp would you suggest setting my fridge at for fermenting this beer?
If I were you, I would set my fridge temperature controller to cooling only, and then set it to the max temp you feel comfortable pushing this yeast to. Sometimes it will reach it and sometimes it won't
The dry Lallemand Belle Saison is a great yeast to use for a triple in my opinion. This may seem odd. But that yeast is probably the least “saison-y” of all of them. It’s subtle. I made a triple recently with a VERY similar recipe except for subbing in the Belle. Turned out awesome. Most of the time I’m using the Abbaye yeast. But this gave it a whole new layer.
Interesting choice! I would expect it to be incredibly phenolic but I haven't used that yeast at all. I do have a packet I'll be using for my traditional Saison brew when I get around to it though
@@TheApartmentBrewer I thought so too. But then it ended up like a spicier triple than a true saison in flavor.
Great job on such a complex flavored brew I love Chimay ❤️
Great video! Really excited for this series. I have this down in the fermenter right now. Thanks for sharing your trip with us too!
Excellent!! Yeah these have been some of my favorite beers to make in a long time!
looks just awesome Steve........I brewed one, two weeks back using wlp530........hopefully it turns out well..........ur beer looks very sessionable and delishious...........cheers.....
Very nice! Enjoy!
Great job! Love it when a homebrew turns out better than you even expected or desired.
Ive learned a lot from your vids. Water Chemistry, building recipes, yeast and their flavors. Ive noticed youve really started dialing your in hops usage (bittering, aroma, and hop times). Id love to see a video from you sharing your knowledge on hop usage and how you decide on usage. Just open up all your knowledge on the subject and let us have it.
Thats probably the only beer ingredient you havent expanded on.
I'm glad I've been so helpful to you! That's the best part about this. I've been mulling over how to do something similar in a way that doesn't end up being an hour long lecture but I'll look into it! Truth be told I still have a long way to go in my understanding of that critical ingredient of beer!
Absolutely stunning result mate! It looks great :)
Thank you!
I made this one today on my Anvil. Used the bag and not very pleased with final numbers but it will be beer. Ended at 1.074. I did not rehydrate the yeast as I saw in the video. I think next time I will reduce my initial volume by .5 gallon. I put 6.5 gallons in the CF-15 fermenter. Too much. I like the concept so we shall see how it tastes in a few weeks.
You might be able to add more sugar if needed. Good luck!
@@TheApartmentBrewer This beer was awesome and it did not stay around long enough to even develop many other flavors or complexity. My son in laws and I had this as our go to beer over New Year. BUT I am brewing it again tomorrow. I will reduce my initial volume by .5 gallons and rehydrate the yeast as noted. Very excited to try it again.
I learned a lot from this. I made a tripel and got a lot of esters that are quite annoying in the bottle. Ended up popping all caps and adding a yeast/sugar mixture to each to recondition. We'll see how it goes. Next time, more attention to the fermentation process as you say.
I think if you are bottle conditioning with the leftover yeast from the fermentation you would start to see stuff like that, since it has already been through a ton of work. Using some fresh yeast is definitely the way to go with strong beers like this.
really looking forward to brewing some Belgians..
They're so fun to make!
Rookie questions. During the 1.5 weeks that you were cold conditioning in the keg, were you carbonating? After bottling half did you transfer the other half into a new keg or can you just leave it in the same one?
Sorry for the delay, been taking a bit of a break from youtube lately. I do generally carbonate during conditioning if I can. And I just kegged a full batch, but transferred some from keg to bottle before it was carbonate
Triples and Quads are my absolute favorite!!!!!👍🏻👍🏻🍺🍺🍺
They are probably my all time favorite styles of beer too! Cheers Tom!
Glorious!!!!! I need to brew a Belgian up, this one sounds great!!
Yeah man!! Can't wait to watch it if you do!
Great video! Wondering how you found out the mineral levels in the spring water?
I didn't. Most spring water in the United states (as long as it's not mineral water) is going to have very low (
This makes me want to look into the abbey sale yeast!! Seems fun but tricky
It's not as complicated as you might think. Just pitch it cold, let it rise to whatever temperature it wants to go to, but try to keep it from getting extremely hot (which is honestly unlikely)
@@TheApartmentBrewer thanks kindly! I’m really interested in these Belgian strains for the phenolic characters reported in them. Seems very fun
They are! This one can certainly get phenolic as well
I just built this recipe on the Beersmith app wich only has a Belgium 2 row pilsner and not the one you used. It came out to 1.091SG and an estimated 10.3% APV! Will the grain make that much of a difference?
Love the videos by the way, always entertaining and informative.
Depends on your efficiency and your system of course. 10.3% wouldn't be uncommon in a tripel though.
@@TheApartmentBrewer clawhammer 10 gallon 240v. I will give it a shot and see what happens, worse case scenario, I get drunk......fast
Best of luck! You can add different malts as add ons though if you can't find it, and be sure to include the right mash profile
@@TheApartmentBrewer would that be a 2 step medium body mash profile? I'm new to the beersmith system. I plugged your Temps and times into it.
Something similar. You can add a mash profile and customize the step time and temperature
What impact would a single infusion mash at say 150 change about this beer? Small amount of less fermentables? Or more?
More fermentables but likely also less head retention, lacing and more complex sugars. That being said, the lightness of body is one of the most important parts, so a single temp rest around 148-150 for a long time will get you most of the equation.
It looks amazing dude! I’m really into saisons but not the other belgian styles. Until now! I think I have to give it a go! This might gonna be the first recipe that I don’t make any change (except scaling down to my system)
Keep up the excellent work!
Thanks! Can't wait to get my saison going. Stick around for that later!
Great video and may have to brew something similar soon. And nothing wrong with being proud of your end result, when it turns out great. Cheers!
Thank you! I appreciate it and hope you brew it!
Great vid. Can you give some idea of the length of time you found it necessary to condition the beer before it reached a peak?
i have a question about the step mash temps: the timer starts once temp is reached, correct? im using a brewzilla, so it makes the more complex recipes more achievable
Correct!
I have a Dubbel in bottles that I brewed with Lallemand Abbaye and I found it kind of lacking. I did ferment it too low because it ripped through fermentation in about 3-4 days and when I got around to raising the temp was surprised to see the krausen had dropped. I'm going to have to revisit the yeast maybe I'll brew your Tripel recipe. Cheers to a successful brew.
I've found that belgian yeast in high pitch rates really loves to be warmed up. That's how you get that lovely ester character to come out, if it's kept cooler it tends to be cleaner, which is fine in some styles but I like them to be expressive!
Wow!! Looks amazing. Looks like I might tweak my Tripel recipe. Cheers
Thank you!
How many co2 volumes did you end up with btw? I’m brewing this (or very close to it) the coming weekend. Bottle-bombs scare me and I will just put it in a keg.
Great video and amazing looking beer!! Glad you tooted your own horn on this one! Definitely motivates me to try this recipe. I’m also brewing on a clawhammer 120v
Keep up the good work!
I'm glad you enjoyed it so much! If you've got the same system you should be able to replicate it exactly, enjoy!
Any idea what the Lovibond was on the Munich Malt? I have some light and dark Munich malts and I am just trying to make sure I use the appropriate one the end up with the right color. Can't wait to take a stab at this recipe!
I believe it was Weyermann barke munich which is on the darker side, maybe 7 or 8?
Hi just tried a small bottle after 3 weeks god knows what it is going to be like in 6mounths time absolutely fantastic came out 9%
Glad yours turned out so well!
Damn, I need to try this one! If I copy the recipe can I blame you if I screw it up? Cheers!
I hope you do! You are more than welcome to blame me haha
Awesome looking beer. Just got the 20 gallon Clawhammer… I’ll be trying this beer for sure.
Enjoy!
Great video I,m definately going to brew this soon
Your excitement and enthusiasm for this beer are really contagious. After watching this you have me wondering how I can fit this recipe into my already packed brewing schedule ASAP. Especially since I have a pack of wlp500 sitting in my fridge looking for a use.
One question, can you provide any more details on which type of Munich malt you used? Looking at munich malt in brewfather it can range from 5-20L.
I'm glad! I try to get you as close to tasting the beer as possible when I describe it! I think the munich was Weyermann Barke munich, somewhere around the 6-10 L range
It absoluteky looks amazing! The color is perfect for a belgian triple. Good job!😍😍😍😋😋😋😋
Thank you! I am very pleased with it!
@@TheApartmentBrewer you’re welcome. I’m thinking about brewing my own beer some day, do you have any piece of advice of how to start?
Easiest way to start is with Brew in a bag! All you need is a large pot and a mesh brewing bag and you're good to go. Pair that up with a plastic bucket fermenter and you can make 90% of the beers out there!
@@TheApartmentBrewer thanks for the reply
Perfect color and MAN, makes me jealous....nearly made this beer but without the candi sugar but opted to not make a 9% beer while I have a 12.47% Dragon's Milk clone...too dangerous. I called mine a "Belgian inspired Pale Ale"...it came in at 5.5% and tastes great. Congrats on the success! Cheers...
Haha Belgian beers are all about being dangerous!! Cheers!
Interested in the Dragon's Milk recipe if available?
I'm already adding this Tripel to my calendar to get bottles in the closet for fall.
Why did you use a whirlflock tablet the last 10 minutes of the boil?
Since I was submitting this to NHC, the BJCP rules had to be followed, and they want tripel to be clear, hence the whirlfloc tablet
Is this beer available in a xml file somewhere? I love these sorts of beers and need a new project for my grainfather :)
No xml, but you are more than welcome to check the description for a complete recipe!
Chea Braj!
Woah, thanks man!!
Hi, I may have missed it somewhere but what was the batch volume for this?
5.5 gallons
Did anyone brew this beer with the Fermentis BE-256 yeast instead of the Lallemand? Both are named "Abbaye" but not the same yeast. Any recommendations?
BE-256 is a very different yeast. I'd recommend using the Lallemand over the BE-256
@@TheApartmentBrewer Too bad. I realized that I bought the wrong yeast shortly after pitching. I will brew this beer a second time and compare.
God bless you! I'm trying this
Thank you! I hope it turns out just as well for you!
Great Video! I noticed you said that this isn't a beer that you want to pressure ferment. I usually pressure ferment all my beers so I was curious as to what negative effects pressure fermentation would have on this beer! Thanks in advance! Cheers!
Belgian yeast flavors are generally esters, which can be suppressed if pressure fermented.
Please write a recipe book
If you are not into that strong beers. Would it be possible to add less sugar and get lower ABV without destroying the recipe or flavor?
I'd recommend just universally scaling down the recipe, but keeping the same % of each fermentable
@@TheApartmentBrewer Thanks man! And great videos you make :-)
Any time!
@TheApartmentBrewer Any concerns bottle-fermenting for that high co2? Special bottles?
Yes, you will certainly want to find thicker bottles!
@@TheApartmentBrewer i was planning on putting it in bottles, as having a 9% on tap sounds lethal… 😊 Will go bottle-hunting! How much do you think the munich contributed? Thanks!
I really liked what it did, giving a round character and amplifying some of the maltiness.
I brewed a quad with Abbay Ale Yeast and some reused washed Double Trippel yeast to make sure I was pitching enough. 11.8 % ABV. I secondary fermented for 6 months!
I just bottled 5.5 gallons. Sat at 64 degrees. I will give it 2-3 weeks to bottle condition and then sample. This is the longest fermentation I have ever done. Those monks really have patience. I will let you know how it turns out. Maybe we can trade a Trippel for a quad. Cheers!
The best beers really do demand patience from you! My quad is only at 3 months but it may be good enough to break out on the channel soon. 11.8% is a monster though!!
I'm brewing this recipe today. Went with Imperial Yeast Triple Double in a Starter; my homebrew shop recommended it for the high ABV. Has anyone entered this recipe in a competition?
Triple Double is an awesome yeast, I think you will do well with that one as well. Definitely going to express slightly differently than Abbaye, but should still give you a great result.
I think I am giving this recipe a try in the near future. How do you think using Briess Pilsen Malt instead of a Belgian Pilsner Malt change the flavor profile? Also, judging from your comments, WLP500 should be the same as the Lallemand's?
It shouldn't be an enormous impact. Might be lighter and less bready. Wlp500 is a great choice for this beer
Just double checking, is their any priming sugar used?
I used it for the bottle conditioning only. The kegged part of this beer was force carbonated
Awesome I’m going to brew this thanks for sharing.
Best of luck, I hope you enjoy it as much as I did!
Brewing this in 2 weeks. Awesome video.
Best of luck!! I can confidently say it's a solid recipe, just be sure to keep that fermentation temp hot enough
Hey, I just ordered and used those Cary 375 crown tops to bottle a Tripel Karmeliet clone I bottled last weekend, they look beautiful and they can handle 4 volumes of CO2! Looks like you brewed a textbook winner and I hope it does well at NHC. Tripels are supposed to be simple and light and derive their character mainly from the yeast and you avoided the temptation to go nuts with your malt bill or add spices or other unnecessary stuff.
Suggestion for next time - you can consider adding some kind of wheat (white wheat, torrified, whatever) to add some haze and head. Candi Syrup, Inc's clone recipe for Chimay white uses 2.75 pounds of torrified. I like my tripels hazier like Westmalle, Tripel Karmeliet, and Chimay to a lesser degree. Yours looks a lot like Koningshoeven/La Trappe actually, it's a beautiful appearance either way.
One question if you happen to see my comment - why Haller and Tett over Saaz or Styrian Goldings for your aroma/flameout hops?
I'd be interested to see how a little wheat works, I think it add some interesting character. This certainly won't be the last tripel I brew here! I experimented with the German hops this time because I wanted to really compare their character to styrian goldings, which I've used a ton in Belgians I've brewed in the past. I tried out going saaz heavy on the blonde and this time I wanted to check out Hallertau and Tettnang. I know Hallertau is used by several trappists as well, notably westmalle.
@@TheApartmentBrewer I don't blame you for wanting to brew more Tripels. It's my favorite style! Which hops did you end up preferring?
I just reread the Westmalle Tripel section in Brew Like A Monk and they mention Tettnang but not Hallertau, but also mention they seem to have a history of switching up their hops and experimenting with different types.
@@JohnL9013 maybe I got westmalle confused with one of the others, can't remember but I know I read it in BLAM somewhere. I did styrian goldings in my golden strong and that's a nice character, I think tettnang is gonna take the cake for me though for late boil additions in a Belgian beer
@@TheApartmentBrewer Very cool, I am going to try that in my next brew!
Looks great! Going to try brewing this recipe next! Feel like oxygenation is a must for such a high gravity beer. Do you just open your regulator up fully? Are you using the red bottles you can get from a hardware store?
More or less. Hardware store Oxygen tanks are what I use and I have an oxygen regular that allows me to dial in the flow to 1L/min
@@TheApartmentBrewer thanks! I just ordered a regulator from MoreBeer 👍👍
What app is that you're using to track the specific gravity, attenuation, etc.?
It's the accompanying app for my EasyDens
Great video as usual. I have not had a tripel in years.
Thanks! You should change that!
Great video. Just discovered your channel and I'm happy I did. Subscribed! Love Belgian Tripel but have never brewed one. I'm going to try your recipe, but I do single infusion/batch sparge and would like to know what temp you might recommend for that? Cheers!
Thanks for the sub! If you hold a long and low single infusion rest (148 for 90 min) that should get you similar results. The key thing is keeping the body nice and light
@@TheApartmentBrewer Great! I'll try that. Thanks for the quick reply. Looking forward to exploring more of your channel. 🍻
Awesome video, I have a question what is the temp for the conditioning phase??
Best to condition at lager temperatures, almost freezing
@@TheApartmentBrewer noted, thanks for the help
Wish I could taste that, looks magnificent. Wouldn't you be alright without oxygen when using drying yeast?
Technically yes, but I didn't want to take a risk with such a high gravity beer
Congrats on an awesome beer!
Thank you!
Can't wait to give this one a go!
You'll love it!
Mr Apartment Brewer! You have been to Belgium, when will come to Sweden?
When I can afford it!
Turns out I'm heading to Belgium myself in a few weeks and I gotta say this series is a timely primer.
BTW, congratulations on an excellent brew. Loving your vids and happy to see you hit one out of the park.
Ah that's awesome!! Enjoy, it is a phenomenal destination for anyone who loves good beer.
I think I missed it in the video but did you make a yeast starter or did you just toss the two packs straight in?
Just rehydrated two packs and pitched
@@TheApartmentBrewer awesome. Thank you, I’m planning on brewing this style next and I have one pack of this yeast but I will need to pick up another.
I just had a drunken idea man. Can you make a video of the positive effects of oxidation when bottle carbing? I know it sounds weird but all alot of us can do is bottle out of a bucket and have 02. So there has to be a positive in there somewhere right?
Not quite sure what you mean, there isn't really an upside to getting oxygen in your beer, especially when packaging
@@TheApartmentBrewer sorry for the dumb question man, I had just got back from a beer and BBQ stroll and I had about 20 different craft beers! Most were amazing and some were worse then my homebrews so I dont feel so bad now! To try to fix my dumb drunken question, I guess I'm wondering along the lines of an oxygen test. I know you would need a science lab but im curious to the 02 level in the fermenter and then compared against the beer that went from the fermenter to the bottling bucket and then out of the wand into bottles. Its the only way I have to do it as of now and I'm curious to exactly what the oxygen difference is If your fairly careful and don't splash much. Anyway sorry for the drunken rambling, until next time!
Triples have become my favorite beer. My recent one came out great and getting better with time in the bottle. After you chugged the beer you should have taken your sunglasses off and put your face into the camera.🍻
They really can be remarkable. Also tons of fun to brew. Thanks for watching!
Did you enter this beer, and if so, how did it do?
I did! I made a video on my NHC results here: ruclips.net/video/W2kvjsJHlWs/видео.html