Vital Statistics:
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Recipe: 11 lb European Pilsner malt 1 lb wheat malt 2 lb granulated white sugar, added with about 20 minutes left in the boil 7 AAU (15g @ 13% AA) Nugget @ 60 2 AAU (16g @ 3.5% AA) Czech Saaz @ 15 1 Irish Moss tablet @ 15 min Wyeast 3787 - Trappist High Gravity (w/starter) | |||||||||||||||||||||||||||||||||||||||||
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General Notes: Used a starter for this brew. Pitched a little less than a quart of slurry. | ||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 3/13/2010. Poured from bomber into a tulip. Appearance: very pale brown/gold/copper color with a finger of quickly-dissipating ivory head. Not the greatest thing in the world, but not offensive. (3) Smell: sweet malt; wheaty and alcoholey. There is a little chalkiness to the aroma which I like, but none of the nice apple or pear flavors I really enjoy in a tripel. Not bad, but not particularly well aligned to the style. (3.5) Taste: some of the same comments as the aroma. Light wheaty smoothness and chalkiness combined with a big alcohol bite. There are some cider-like qualities, probably induced by the sugar, but not a lot of actual apple or pear flavor. Alcohol presence is very strong. (3) Mouthfeel: bottle-conditioned and well carbonated to yield a nice creaminess. The mouthfeel on this one is actually quite good. (4) Drinkability: it's inoffensive on its own but it does not do the style justice. Alcohol is a bit too strong and the overall flavor and experience are not light enough to really be a good tripel. I enjoy drinking it, but it could be a lot better. (3) Overall score 3.2 (C+). This beer is not bad at all but really falls into the mediocre-to-somewhat-decent category. I think this was a great starting point for exploring such a complex and storied style, but I'll have to do some more research to see what I can do to really make a tripel shine. | ||||||||||||||||||||||||||||||||||||||||||
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