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korndog
11/25/08 02:03 AM  
St. Bernardus Tripel
I have been enjoying this beer lately to the point that it has become one of my very favorite beers. I wonder if anyone has tripel recipe that might capture this beers qualties. Yeast suggestion?
BPotts
11/25/08 08:23 AM  
Re: St. Bernardus Tripel
I would suggest the Westmalle yeast - forget which number that is though. Probably what was originally used back when the beers were brewed at St. Sixtus...don't know if they still use the westmalle yeast...
korndog
11/25/08 08:44 AM  
Re: St. Bernardus Tripel
That's what I will probably use but I wonder if that's what St. B uses. I have heard that the Abt. 12, for instance, uses a different strain than Westvleteren 12, which I don't doubt since the beers are significantly different even though they are supposed to be very much the same.
Baums
11/25/08 09:45 AM  
Re: St. Bernardus Tripel
table salt
korndog
11/25/08 10:18 AM  
Re: St. Bernardus Tripel
"table salt"

That was over my head, I'm afraid.

SteveG
11/25/08 11:45 AM  
Re: St. Bernardus Tripel
Wow, that one was a bit obscure for me too! Actually StB is what I usually target for a triple, its my fav. Can't say I've ever nailed it though.
Baums
11/25/08 03:07 PM  
Re: St. Bernardus Tripel
Sorry, I was in a hurry. The water at St. Bernardus is very salty and I doubt they remove it. Perhaps I'm just fooling myself but I really think you can taste salt in the aftertaste.

I think there was a thread about this before, but anyway a good way to tell if table salt is really a part of the character you're looking for is to brew a tripel without table salt--then when it's done pour three glasses of beer, dose one with table salt, and arrange to taste them blind somehow.

I did this once (think I used enough salt to get 100 ppm sodium) and I could pick out the salted beer but I wasn't sure which I liked more. The salted one had more character and almost a sourness, but the un-dosed one was much smoother. I suspect I'd prefer something like 40 ppm to either, but I haven't checked on that.

And I agree their tripel is great. (I do like Arabier more but I'm not sure if it counts.)

korndog
11/25/08 04:34 PM  
Re: St. Bernardus Tripel
Interesting info on the salt. Thanks.

The ester profile combined with the intense fruit and honey aroma is breathtaking. The lemon front note on the sip is an amazing interlude for the repeat punch of the fruit, honey and spice. Oh yeah , don't forget the perfectly subtle hop treatment. Anyway, that's all I'm shooting for; should be easy; right? :)

KD

Baums
12/02/08 12:27 PM  
Re: St. Bernardus Tripel
korndog--

When I tasted a pale Belgian thing I bottled last night, it definitely had both honey and lemon to it, and I remembered I'd heard that combo mentioned somewhere recently...

I know where the honey comes from--I always get that from WY3787.

The lemon I'm not sure about, since I don't regularly notice in my beers (though I'd like to). Here's some details of this batch--no idea which is responsible for the lemon:

(5.25 G at 1.055 OG)

45% castle pale

45% weyermann pils

10% flaked wheat

mashed ~146F

Magnum to bitter, plus 3/4 oz Sterling at knockout

From WY3787 large smackpack, made 1200 mL stirplate starter, ramped from 64F to 72F over about 4 days, at which point instead of just covering the bucket's airlock hole with a piece of foil, I added an airlock. FG 1.004.

The lemon is great. In the past I've noticed it most in Affligem tripel, and even tried to culture that yeast to get it (nothing grew, but the bottle was old). Anyway I'm glad to know it can be had without an Affligem culture. I suspect the secret's in the fermentation conditions with 3787, but maybe the wheat and Sterlings play some part.

korndog
12/02/08 05:35 PM  
Re: St. Bernardus Tripel
Thanks Baums - I recently brewed two beers with lemony notes. One was with a blend of yeast that included 3787, and one was a Saison with the WY VSS Blaugies strain. I also used Weyermann's Pilsner malt, also mashed at low tempoerature. Thanks for the information.
 
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