Sunday, July 25, 2010

achouffe tripel

Ive been so lazy lately....
trotting upstairs and blogging in the 95 degree plus bedroom has taken a backseat to things like playing the legend of zelda in the 68 degree living room.......


either way I think my blog is going to start to head more in the direction of only being posts of kick ass things that I've brewed or thing's that I am committed to re brewing to perfection, it may also open up to food, as Iv'e decided to dedicate the next few months to cooking traditional Mexican dish's, I'm so enamored with this idea that I have even been considering taking up the meat again (suuuuuuuper small quantities) just to get a handle on it.

said recipe is a direct reaction to Sean's tripel. It sounded really really good so I wanted to brew something similar but with a twist. What I came up with is a riff on a Achouffe recipe. ( thank you Drew Beechum)

Basically a tripple but sub in a ton of wheat and aromatic, and hop with a ton of amarillo for huge apricotty notes, this recipe is definitely in the rebrew group, It isn't attenuated enough... but I'm finding this to be a touchy subject for the style. This beer finished around 1.013 - 1.015 which is a bit too high for the amorphous tripel/belgianIPA style. I have been finding that alot of belgian ipa brewer's have been finding out about how well spicy ( read: not fruity) belgian yeasts go with amarillo hops.
In my humble opinion, These belgian IPA's need to finish in the 1.010 - 1.013 range with a malt bill that exaggerates honey or lite munich type malts (read: honey malt or a carapils/munich mix).
I pick up a strong to lite plastic/rubber/phenolic like note in many of the belgian beer's that feature high IBU's/late hop character, I am no scientist but I think that this will be the area that is honed in before this becomes a BJCP recognized style.


heres the recipe... change's for next time will include more base malt subbed out for dextrose and more amarillo!

OG. 1.080
FG. 1.014
IBU 50 IBU - Rager
SRM - 7

7Gallon pre boil'
6Gallon finished boil'

2Row: 69%
Wheat Malt: 26%
Aromatic Malt 5%

.50 pounds brown sugar @ 45 minutes


Amarillo@ 8.5% .75oz@20min .75@10min .5 @ 2min

Citra @ 11% .25@20min .25@ 25min .25@ 2min

columbus 14%@ .5 @ 60min
.hopefully more to come soon


  1. Looks nice, did you just keg this? Because I didn't get to try it last time I was over!
    I have always thought of brown sugar as kind of an inferior sugar, for anything other than baking, but then again I have never used it in a beer.

    Agreed, more sugar and less base grain!

    My tripel is looking pretty happy, it's in the garage in secondary and it's loving the warmer weather. I think it should get pretty dry!

  2. you did try it, I think I told you it was all amarillo though, the citra flavor is pretty minimal.
    I really don't think brown sugar contributes much more flavor than regular cane sugar unless you get a really high quality type and use a large percentage in your grist ( in which case I would just use simple sugar plus molasses instead)
    honestly I only used the brown sugar because it was all I had and was only a half of a pound.
    I'm curious what you think of the belgian ipa style? I don't think that I've had a comercial example that I've really enjoyed yet.

  3. Hey, I'm hoping you see this tonight (monday), want to go get some cherries tomorrow? call me.
    OK, now I think remember that beer! Did you add brett to it? It was good, the one with the brett was at least. Or did I try a different I'm confused.
    I haven't liked most "Belgian IPA's" that I've tried, if you mean beers with big hops loads, IBU's, ABV, and a phenolic Belgian yeast on top of it all. But I am always open to being proven wrong on that one. Green Flash Le Freak can be pretty good, and a friend of mine from New York brewed a nice homebrewed example. Maybe the most important thing is to back down a bit on the IBU's from what an American brewer would use to allow for some of the yeast phenols to take their place.