Triple Digits is gone. It was good with room for improvement. The hop bitterness was a little harsh and it should bee lighter. Here are some tasting notes:
- spicy clove phenolics
- alcohol warmth
- yeast aroma
- fine, thin head
- creamy malt, finishing dry
- medium body
- earthy hop bitterness lingers in the back of your throat
This post’s inspiration comes from HopWild. It’s audience participation time and the question of the day is this; Where do you find the inspiration for the recipes you brew?
Most frequently I make beers “to style”. That is, I pick or design recipes based on historic beer styles. My focus is generally on brews rarely available in my area. The last such beer was a Belgian Triple and the next one will be Düsseldorf Altbier. Researching styles and their individual brewing techniques adds to my enjoyment of the hobby. I page through back issues of BYO and Zummurgy, and read the Classic Style book if it is available.
Less often I devise an experimental, outside guidelines batch. My inspiration in these cases comes from an ingredient that I want to spotlight or become more familiar with. The nettle beer is a recent example. Some of these recipes even make it into the brewing rotation. I would like for the nettle beer to become a regular recipe, but after tasting it today it will need much work.
Finally, I enjoy making traditional seasonal beers. The only current example of this is a barleywine that has been conditioning since May. I will tap that one on my birthday in late October.
I’d like to hear your ideas. Share them in comments (or a blog of your own).
On June 20th I made an approximation of a Belgian tripel.
5 US gallons
OG: 18% Brix
FG: 8.8% Brix
- 14 lbs 2-row
- 1 lbs cane sugar
60 minute rest at 152° F. 60 metric minute boil.
- 1 oz 8.1% AA Perle pellets 60 minutes
- 1 oz 4.6% AA Saaz pellets 10 minutes
By the time I was done sparging I had 9 gallons of sweet wort and only enough fermentables for 5 (as planned). To get to my target volume I boiled for three hours. Not much harm in that except the beer will be a good deal darker than it is supposed to be.
Came out of the fermenter today nice and clear. Going to be about 10.75% ABV, but you can’t really taste it. Tripels are like that. Another three weeks conditioning in the keg.