<_MOD_>1970-01-01
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2015-05-10
#79 Sølvbryllups trippel - Køge Øldag
Thomas Nylander Nørgaard
2015-05-10
2015-05-10
1251.1116296
1251.1116296
0
0
2820
3000
0
0
<_MOD_>2015-04-26
Brouwland gryde
1217.2978018
160.0000000
1
0.3000000
67.6276557
1
1
1449.0352352
80.0000000
10.0000000
1
84.5345696
0.0000000
4.0000000
0.0000000
1284.9254574
0.0000000
0.0000000
83.0000000
100.0000000
<_MOD_>2015-04-26
Belgian Tripel
Belgian Strong Ale
BJCP 2008
3
18
0
1.0750000
1.0850000
1.0080000
1.0140000
20.0000000
40.0000000
2.4000000
3.0000000
4.5000000
7.0000000
7.5000000
9.5000000
Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a
more rounded malt flavor but should not be sweet. Originally popularized by the Trappist monastery at Westmalle. High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned (“refermented in the bottle”).
Aroma: Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.
Appearance: Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic “Belgian lace” on the glass as it fades.
Flavor: Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl.
Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent.
The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Spice additions are generally not traditional, and if used, should not be recognizable as such. Fairly soft water.
Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkey
http://www.bjcp.org
<_MOD_>2015-04-26
Temperature Mash, 2 Step, Light Body
356.2670768
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
67.6276557
640.0000000
0
Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
<_MOD_>2015-04-26
steps
7432
1
1
7149
3
<_XName>steps
16
<_MOD_>2015-04-26
Protein Rest
0
890.6676920
122.0000000
30.0000000
2.0000000
67.6276557
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
356.2670768
128.7712625
0.0000000
<_MOD_>2015-04-26
Saccharification
2
0.0000000
148.0000000
75.0000000
15.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
958.2953477
356.2670768
221.2000000
0.0000000
<_MOD_>2015-04-26
Mash Out
2
0.0000000
168.0000000
10.0000000
10.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
958.2953477
356.2670768
182.0000000
0.0000000
<_TExpanded>1
0
1217.2978018
160.0000000
0.3000000
<_MOD_>2015-04-26
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2015-04-26
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2015-04-26
Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
14.0000000
10.0000000
7.0000000
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2015-04-26
Ingredients
7405
1
1
7182
9
<_XName>Ingredients
16
<_MOD_>2015-04-26
DMG Pilsner
Danmark
DMG
0
1
2994.7598832
317.4657120
2.0304569
75.0000000
0.0000000
79.6460177
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
80.0000000
0.1842718
<_MOD_>2015-04-26
Cara-Pils/Dextrine
US
0
1
24.6917776
24.6917776
2.0000000
72.0000000
0.0000000
6.1946903
0
2
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
20.0000000
Significantly increases foam/head retention and body of the beer.
Also sold under the names "Dextrine" and "Cara-Foam"
80.0000000
0.6202871
<_MOD_>2015-04-26
Wheat, Torrified
US
0
1
35.2739680
14.1095872
1.7000000
79.0000000
0.0000000
3.5398230
0
3
1.5000000
9.0000000
0.0000000
16.0000000
0.0000000
0
1
40.0000000
Unmodified wheat that has been "popped" to open the kernels
Used primarily in place of raw wheat when making Belgian White and Wit
Faster conversion and higher yield than raw wheat
Protein rest recommended when mashing
80.0000000
0.4819415
Wheat Liquid Extract
<_MOD_>2015-04-26
Sugar, Table (Sucrose)
US
2
1
0.0000000
42.3287616
1.0000000
100.0000000
0.0000000
10.6194690
0
4
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
10.0000000
White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer.
80.0000000
0.0800000
<_MOD_>2015-04-26
Target
0
2
12.6400000
2.0000000
15.1724145
1.7284241
0.7760272
15.0000000
60.0000000
0.0000000
14.4324546
5
0
1
2.0000000
<_MOD_>2015-04-26
Topaz
Australia
0
2
15.9000000
6.5000000
15.8620684
3.5273962
0.8113011
15.0000000
20.0000000
0.0000000
11.4944710
6
0
1
2.0000000
<_MOD_>2015-04-26
Saaz
Tjekkiet
1
2
3.1000000
2.0000000
68.9655171
15.5205433
3.5273962
15.0000000
10.0000000
0.0000000
5.8334576
7
0
1
7.0873808
<_MOD_>2015-04-26
BrewBody
4
Tilfører krop
912.9733513
1
180.0000000
676.2765565
544.0000000
0.0900000
0
0
5.0000000
Malt dextrin, mindre end 5% forgærbar. Tilfører krop og lidt sødme.
1
0
8
<_MOD_>2015-04-26
SafBrew Ale
DCL/Fermentis
S-33
0
1
1
0.8000000
2.0000000
1.0000000
25.0000000
9
1
2015-05-10
2015-04-26
200.0000000
71.0000000
75.0000000
65.0000000
72.0000000
0
0
0
5
2003-06-14
Most ales.
General purpose ale yeast, widely used. Very consistent, clean finish. High attenuation and good flavor profile.
<_TExpanded>1
2
0
0
1.0880000
1.0100000
1.0180000
1.0110000
1470.9015105
1.0640000
34L. RO-vand
30.0000000
2.3000000
5.2000000
6.0000000
1.0120000
30
155.0000000
0
1.0000000
50.7207417
1
710.0903844
823.0285694
83.0000000
20.0000000
10.0000000
1.0500000
1
<_TExpanded>1