Back in May, we talked about my experiment mixing gin with our Tripel, and how wonderfully wonderful it was. We were inspired to try brewing a tripel with juniper and rosemary, and that happened yesterday:
23 August 2009
Extract w/ grains
5 gallons, 60 minute boil, 30 minute steep
5.0 lbs Pilsner Liquid Malt Extract (60 min)
4.0 lbs Pilsner Liquid Malt Extract (15 min)
2.0 lbs Demerara sugar (15 min)
1.0 lbs Crystal Malt 15L
1.0 lbs Carafoam Malt
1.00 oz Sterling Hops [7.0% AA] (60 min)
2.00 oz Sterling Hops [7.0% AA] (5 min)
1.00 oz Crushed coriander seed
1.00 oz Sweet orange peel
1.00 oz Juniper berries
0.50 oz Grains of paradise
0.50 oz Rosemary
1 tablet Whirlfloc (20 min – clarifier)
White Labs Trappist Ale Yeast (WLP500)
4 oz corn sugar (bottling)
Create a yeast starter 2-3 days in advance.
Add 3 gallons of water to kettle. Bring to boil.
Steep grains at 155°F for 30 minutes.
Remove grains, turn off heat and add 5.0 lbs malt extract. Bring to a boil. Add bittering hops.
At 20 minutes, add Whirlfloc tablet.
At 15 minutes, turn off heat. Add remaining malt extract while stirring. Return to boil.
At 5 minutes, add remaining hops.
At end of boil, remove all hops. Chill wort to 75°F. Rack to fermenter and dilute to 5 gallons. Decant yeast starter and pitch yeast. Aerate thoroughly. Ferment at 70-75°F.
Rack fermented beer to secondary fermenter. Add coriander, orange peel, juniper berries, grains of paradise, and rosemary. Age for 1 – 2 weeks.
Rack to bottling bucket. Boil corn sugar with 1 c filtered water and add to beer. Mix well.
Bottle. Age for 2 – 3 weeks.
Definitely one of our odder recipes. I have a feeling the juniper and rosemary will end up being over-emphasized, but nothing ventured! *fingers crossed*