Honey Lemon Belgium Tripel

Discussion in 'Recipes for Feedback' started by Bumpy Bear Brewery, Jan 22, 2020.

  1. Bumpy Bear Brewery

    Bumpy Bear Brewery New Member

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  2. Bubba Wade

    Bubba Wade Well-Known Member

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    The only thing I see is the amount of sugars that you are using. Between the Belgian candy sugar and the honey, this makes up about 25% of the fermentables. I try not to go above about 10-15% for sugars. With high percentages of sugars, I have found sometimes a more distinct alcohol taste.

    Other recipes I have seen or used for a Tripel have had a range of 5-15% sugar.
     
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  3. Bumpy Bear Brewery

    Bumpy Bear Brewery New Member

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    Thanks Bubba.
    I've adjusted the percentage of sugars down to c.16% and increased the amount of base Pilsner malt.

    I've read elsewhere that up to 20% of sugars is ok in a Tripel but didn't realise I had gone over even this. Thanks for pointing it out!!
     

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