GDSever wrote:B3 Belgian Tripel:
6 lbs German Pils LME
3 lb Light DME
1 lb Clear Candi Sugar
1 oz Hallertauer Hops @ 60 min
1 oz Czech Saaz Hops @ 1 min
WLP530 Abbey Ale Yeast
I have all of the above items to brew.
I didnt buy the kit to save a few bucks.
I have brewed several Morebeer kits, so I have a pretty good idea of how to brew this batch,
Its my 1st attempt at a Belgian Tripel, sooooooo,
Im assumeing it's a 60 minute boil, and a 5 gal Batch, BTW I do a partical 3 gal boil and then top off to 5 gal.
Right now, its the only way I can brew. I'd really like to do a full boil, I maybe able to borrow a
cooker if thats going yeild better results?
theres no grains, but my question is , When does the 1 lb Clear Candi Sugar
get added? At the begining after the LME and DME?
Or at another time? I looked at other recipes and some said near the end of the boil?
Others suggested a few days after fermention started?
What would my OG n FG be?
Suggestions on the fermention process as far as starting temps and ramping up? I think this style of beer does better
at warmer fermention?
BTW, I'll be using Wyeast 1762 Belgian Abbey II yeast I washed from a recent DFH clone brew.
I will be making a starter. I can only make a 1 L starter, Should I step it up once? Twice?
I do have like a 1/2 gallon Jar with lid I may be able to use that?
Any help would be great !
Oh , If there is a link to the B3 instructions that come with the kit,
or if some one could post them (If Allowable on here) That would be Great too .Thanks in advance!