Spiced with lemon peel and ginger, this beer is a clean, crisp Belgian-style tripel with complex, fruity, and spicy aromatics and flavor.
Mitch St 23 days ago
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
12.5 lb (5.67 kg) Belgian or German Pilsner malt
HOPS AND ADDITIONS SCHEDULE
1 lb (454 g) Clear Belgian Candi Syrup at 60 minutes
0.8 oz (23 g) Magnum [12% AA] at 60 minutes
0.5 oz (14 g) lemon peel at flame-out
0.05 oz (1.5 g) fresh-grated ginger at flame-out
White Labs WLP570 (Belgian Golden Ale) Yeast or your choice of strain
Mash in the malt with soft water and hold at 148°F (64°C) conversion rest for 75 minutes. Lauter and sparge. Boil for 60 minutes, following the hops and additions schedule. Gravity should be about 1.064. At the end of the boil, add the lemon peel and ginger. Adjust to taste. Be careful with the ginger. It’s very easy to overdo it.
Chill the wort and aerate it with pure oxygen or filtered air and pitch the yeast at 64°F (17°C). Let the temperature free rise to 72°F (22°C).
If, at the end of fermentation, the lemon and ginger aren’t at the levels you want, you can add more—just blanch the ingredients in a mesh bag for a quick sanitation, then hang the bag in the beer for 2–3 days. If, on the other hand, the ginger is too heavy, aging for 6 months to 1 year will dial the levels back in.
Podcast Episode 40: Great Notion’s Andy Miller: The Only Brewing Technique Constant is Change
Miller discusses their always-evolving brewing techniques, from continually “turning up the volume” on hops, to issues with changes in hops, and the return of Simcoe. Plus, the recent (temporary) shutdown of their new production brewery by the TTB.
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Mitch Steele, the long-time brewmaster for Stone Brewing, and one of the most thoughtful brewers in the industry talks about his new venture, New Realm Brewing Co. in Atlanta.