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- Feb 15, 2022
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My next beer in the pipeline is a Belgian Tripel based on the Northern brewer extract kit. It calls for 6.15 lbs of lME and 1 lb Belgian Candi and is said to start out @ 1.076/5 gal batch. I plan to split this between my 2 3.5 gallon fermenters and use BE 256 yeast pitched @ 23 gms/ea fermenter. I have historically fermented my IPA's @ ~ 64/65 with good success. I read somewhere, perhaps here that Belgians need to star high and run a little in the 70's before dialing them back let them finish in the 60's somewhere. Likewise, I read that the higher temperature is good for bring out the esters in the yeast, and lower temperatures encourage phenolics. I would like some ideas about how to approach this brew. Thanks.