Blood Orange Belgian Tripel

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Bigbre04

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Hey all,

Im gonna brew a Blood Orange Belgian Tripel probably on Friday of this week. I dont have any candy sugar so I am gonna use a bunch of dextrose. The real question mark in my mind is where do i go with hops. I am gonna toss the Puree at mid fermentation(likely on Monday if i brew on Friday). My thought process is go deep on the orange flavor.

I could also hold off on the Blood orange puree(amoretti craft puree) until post fermentation and see where the hops lead me. I was thinking a combo of Mandarina bavaria, Cashmere, and Idaho 7 with Columbus as the Bittering hop would be a good combo. Biased towards the end of boil into the whirlpool. Trying to keep the actual hop load fairly low since this is a pricey beer already with the fruit and grain bill.

Recipe:
https://www.brewersfriend.com/homebrew/recipe/embed/1551512

I could also be convinced that a blood orange belgian single was the right path! looking for something belgian to replace my Belgian Dubbel on the board. Sad to see it go soon.

Belgian Single(with or without blood orange)
https://www.brewersfriend.com/homebrew/recipe/embed/1551516

Belgian DIPA(first pass---no DH, will adjust the sugar as needed)
https://www.brewersfriend.com/homebrew/recipe/embed/1551519
 
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I'm not a fan of some of the flavorings they are using in the breweries these days. They taste too artificial to me if that makes any sense. A homemade puree would be different. I know we have gone round and around on this one, and Pilsner (especially the shit I like) is expensive, but for a Belgian? .. For me? For a Single? Floor malted Pils, a small amount of Biscuit, Saaz, and something like a WLP 500. My 2cents, and you can beat me up LOL. Singles are supposed to be very simple beers and damn close to a Pilsner with a different yeast. Again, just my opinion, but in a simple beer like that, the Pils will come though.
I have used WLP 550 in my last two Singles. I would switch it for the next one after how good the 500 came out in my Dubbel.
The sugar won't make that much difference in a light beer vs. Candi syrup. In a darker beer, it would.
 
Sandy Feet said:
I'm not a fan of some of the flavorings they are using in the breweries these days. They taste too artificial to me if that makes any sense. A homemade puree would be different. I know we have gone round and around on this one, and Pilsner (especially the shit I like) is expensive, but for a Belgian? .. For me? For a Single? Floor malted Pils, a small amount of Biscuit, Saaz, and something like a WLP 500. My 2cents, and you can beat me up LOL. Singles are supposed to be very simple beers and damn close to a Pilsner with a different yeast. Again, just my opinion, but in a simple beer like that, the Pils will come though.
I have used WLP 550 in my last two Singles. I would switch it for the next one after how good the 500 came out in my Dubbel.
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cant argue the fake flavors. the amoretti is essentially fruit puree distilled down. i have used a lot of them and find them to taste pretty good. Time and consistency is a factor for me. plus blood oranges are a pain the ass to find.

I ditched the oats, added 2r and reduced the Wheat down. The victory(biscuit) is pretty true to style. From what i saw online, the single is hop forward and i was using orange centric hops as i was thinking about using the Blood Orange.

I gotta use what i have on hand so 2r is what i have!

I have been really impressed with the Apex Belgian yeast. I did a tripel at the end of last year and have a dubbel on right now that is really good.

I know the ABV on the single is a little high, but i sort of need a stronger beer on my menu. hence the Tripel being in contention.

Im working up the belgian IPA recipe. maybe that would be the happy middle ground?

Fight me! lol
 
I still have 'Tripel Two’ (let’s see who gets the play on words) on tap, sitting a svelte 9.5% ABV. I used Mangrove Jack M31 Tripel, Celia and Cascade hops and locally sourced honey in place of candy sugar. Tripel Two is big enough that the honey is barely perceivable, very subtle. Every taster has commented they smell oranges.

Your combo ought to come out great!
you might even consider just a short addition of citra, just make sure you use a deft hand.

My farmhouse uses the same locally sourced honey, it’s more prominent as the beer is nowhere near as big but also has a pleasant orange aroma and that one was done with Belle Saison.

Anyway, back to the Tripel: Here are my notes in relevant part (MJ M31 with a starter )
Fermentation was... vigorous. Airlock was contaminated, plugged and started pushing out yeast. I got it the next morning and put a hose on the end and made a makeshift blow off valve which went much better. Fermentation went from 1.079 down to 1.049 in less than a day. From there, it slowed a bit but still very quick. Not quite Kveik, but still good. Dec 14th: 1.015 at 13:30
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Pitched that yeast on 10 December, kegged on 17 December.

I think your batch’s aroma will be right in the lane, so I would go conservatively on the orange puree, the beer will already be great.
 
Dave Y said:
I still have 'Tripel Two’ (let’s see who gets the play on words) on tap, sitting a svelte 9.5% ABV. I used Mangrove Jack M31 Tripel, Celia and Cascade hops and locally sourced honey in place of candy sugar. Tripel Two is big enough that the honey is barely perceivable, very subtle. Every taster has commented they smell oranges.

Your combo ought to come out great!
you might even consider just a short addition of citra, just make sure you use a deft hand.

My farmhouse uses the same locally sourced honey, it’s more prominent as the beer is nowhere near as big but also has a pleasant orange aroma and that one was done with Belle Saison.

Anyway, back to the Tripel: Here are my notes in relevant part (MJ M31 with a starter )

Pitched that yeast on 10 December, kegged on 17 December.

I think your batch’s aroma will be right in the lane, so I would go conservatively on the orange puree, the beer will already be great.
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which way would you go? Single/trip/DIPA? I am fairly tight on time and having a second ipa on would def help with my schedule...maybe ill do the DIPA?????
 
You said you needed a big beer, Tripel fits that bill well. Sure, you could do a DIPA like thousands of other breweries or, you could do the Tripel or maybe the Saison with a little lower ABV.

IMO, everyone has IPAs, they’re ubiquitous. Unless you’re bringing something truly different to the game, I’d stick with your Belgian idea.
Some of my ‘not beer geek’ friends love Tripel Two ... enough that I have to remind them it’s almost 3x as strong as Bud !

I just took a look at your DIPA. You’re not making this easy, that looks intriguing.

I would rank:
1) tripel
2) BDIPA
3) Single
 
Bigbre04 said:
welp i have a few hours tomorrow to make the call!
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Don’t be keeping us in the dark either. We’re brewing vicariously through your adventures!

I gotta get cracking - it’s Märzen season. Big rain so I’m pushing back cleanup a day before the prep.
 
I do like my Saisons, and you can make them big, but I don't know how well they will sell with a Georgia beach crowd. Those take Pils too:)
 
Sandy Feet said:
I do like my Saisons, and you can make them big, but I don't know how well they will sell with a Georgia beach crowd. Those take Pils too:)
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I have ptsd from saisons. Ever since whitelabs sold us diastaticus for a lot of money...plus they make my head hurt.

Light saisons are fine for the beach.
 
I would go for a tripel
But I like singles, blondes, tripels and Belgian pale ales
I just think an orangy flavour would suit a tripel better than the others.
 
Bigbre04 said:
I have ptsd from saisons. Ever since whitelabs sold us diastaticus for a lot of money...plus they make my head hurt.

Light saisons are fine for the beach.
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A Grisette would be wonderful for the beach.
 
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Guess you did make a big boy 18.6p is usually a little above my level to drink at a bar.
 
Sandy Feet said:
Guess you did make a big boy 18.6p is usually a little above my level to drink at a bar.
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mine as well. but all of the folks from Ohio who ask me "what is your strongest beer, I only like strong beer and budlight" will love it. Plus its a small pour for more money and it will occupy a draft line for a while(and improve as it does). This gives me some extra breathing room for brewing since i can rely on that line staying full for a while, especially compared to my normal IPA or something that im currently looking at a 3-4 week turn over on. luckily the ipa is quick as hell to brew, just expensive.
 
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