Fuji Apple Tripel - #4

Malt Extract:

  • Liquid: 6 lbs
  • Dry: 1 lb

Grain Bill:

  • Aromatic Malt 8 oz
  • Caravienne 8 oz

Additions Schedule:

  • Liberty Hops 1 oz - 60 min
  • Target Hops .5 oz - 30 min
  • Fuggles Hops 1 oz - 15 min
  • Belgian Candi Syrup - 10 min
  • 1 x Sliced Fuji Apple - 60 min, 30 min, 15 min
  • Honey: 3 lbs - 10 min
  • Cinnamon - ?
  • Nutmeg - ?
  • 5 Fuji Apples - grate into 2.5 gallons of water and let sit overnight

Yeast:

  • Trappist High Gravity

Description:

As opposed to my last brew, this batch's research was extensively noted - almost to the point of losing coherence.  I had just gotten my Brew Log (Blog?) Book and thought it would be useful to write EVERYTHING down.  I was wrong, but it was a good start to taking notes.

After brewing a few average ABV beers, I really wanted to tackle a BIGGER beer.  I read up on the difficulties of having a high gravity wort and the potential insufficient yeast, but in the end I figured the best way to would just be to give it a shot and see what happens.  I chose a Tripel and my initial thought was to use Figs to spice it up, but the batch I bought were pretty tasteless.  Thus entered Fuji Apples - which, I might add, turned out to be an excellent choice.

One way to boost the alcohol content is to use Belgian Candi which will increase alcohol, but not impact the flavor of the beer.  To make this you have to break the sucrose down to glucose and fructose with citric acid - which basically translates into boiling 1 lb of sugar in 2 cups of water and squeezing in a lemon.  When it was all said and done, the Original Gravity of this came out to about 1.07 (which in retrospect, seems a bit low still).

All my research pointed to this beer needing to ferment for an extra amount of time, like a LOT of extra time.  I waited 4 weeks before bottling, but once it finally came time to taste it - all that time and effort really payed off.  This beer has a deep amber hue and a full nose of golden apples. The Belgian Candi DOES creates a little bit of a boozey aftertaste, but goes away after aging for a little.  All in all, a well balanced but powerful beer - One of my favorites.

 

Directions:

  1. The day before brewing - grate 5 Fuji Apples into 2.5 gallons of water and allow to sit over night.
  2. On brew day - In a small pot boil bring some water up to almost boiling and steep the grains in a bag for 30 mins.
  3. Add this mixture to a larger pot with water and boil.  Strain as much out of the bag as possible.
  4. When the boil begins, add extract and begin the Additions Schedule in mesh bags.
  5. Cool down wort and pour into sanitized fermenter.  Add Fuji Apple water and bring up to 5 gallons.
  6. Pitch Yeast.

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