“Golden Fal­con” Bel­gian Tripel

Craft Beer & Brewing Magazine - - Recipes In This Issue - Josh Weik­ert

The “golden” in the name of this recipe is a nod to Vic­tory Golden Mon­key, but Josh’s family crest fea­tures a pere­grine fal­con, hence the name.


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.076 FG: 1.012 IBU: 34 SRM: 7 ABV: 7.8%


12 lb (5.4 kg) Pil­sner malt 8 oz (227 g) Vic­tory malt 8 oz (227 g) Aro­matic malt 1 lb (454 g) Cane sugar


0.8 oz (23 g) Nugget [10% AA] at 60 min­utes (8 AAU) 0.5 tsp ground co­rian­der at 60 min­utes 1 oz (28 g) Crys­tal [6% AA] at 5 min­utes (6 AAU)

YEAST Wyeast 3522 (Bel­gian Ar­dennes) Yeast DI­REC­TIONS

Mill the grains and mix with 4 gal (15.4 l) of 163°F (73°C) strike water to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 3.2 gal (12 l) and top up as nec­es­sary to ob­tain 6 gal (23 l) of wort. Boil for 60 min­utes, fol­low­ing the hops and additions sched­ule.

Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 67°F (20°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the yeast.

Fer­ment at 68°F (20°C) un­til the com­ple­tion of pri­mary fer­men­ta­tion, then al­low the tem­per­a­ture to rise at will. Cold crash the beer to 35°F (2°C), then bot­tle or keg the beer and car­bon­ate to ap­prox­i­mately 2.75 vol­umes.

TIPS FOR SUC­CESS Trust your recipe. It may seem sim­ple—maybe too much so—but “com­plex” doesn’t have to mean a riot of fla­vor. If you have a beer with four or five com­ple­men­tary and iden­ti­fi­able fla­vors, you’ll have plenty of in­ter­est for your palate!

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