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Recipe: De Ranke Guldenberg Tripel
When the De Ranke brewery opened in 1994 as part of a new wave of Belgian microbreweries, its first beer was a beer inspired by Westmalle Tripel, Orval, and brewer Nino Bacelle’s love of hops.
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Like all De Ranke beers, Guldenberg gets generous portions of whole-leaf hops—in this case, a locally grown version of the German variety Hallertauer Mittelfrüh. It also gets a long dry hopping while conditioning in the lagering tank. The recipe that follows is a homebrew-scale version adapted from information provided by Bacelle.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.068
FG: 1.006
IBUs: 41
ABV: 8.2%
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Like all De Ranke beers, Guldenberg gets generous portions of whole-leaf hops—in this case, a locally grown version of the German variety Hallertauer Mittelfrüh. It also gets a long dry hopping while conditioning in the lagering tank. The recipe that follows is a homebrew-scale version adapted from information provided by Bacelle.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.068
FG: 1.006
IBUs: 41
ABV: 8.2%
[PAYWALL]
MALT/GRAIN BILL
10.5 lb (4.8 kg) Belgian pilsner
HOPS & ADDITIONS SCHEDULE
3.4 oz (96 g) whole-leaf Hallertauer Mittelfrüh [4% AA] at 90 minutes
1.4 lb (635 g) clear Belgian candi syrup at 10 minutes
1 oz (28 g) whole-leaf Hallertauer Mittelfrüh [4% AA] at flameout
1 oz (28 g) whole-leaf Hallertauer Mittelfrüh at dry hop (secondary)
YEAST
50/50 blend of Fermentis SafAle T-58 and S-33, or your favorite Belgian ale strain
DIRECTIONS
Mill the grains, mash in at 129°F (54°C), and rest 20 minutes; raise the temperature to 145°F (63°C) and rest 50 minutes; then raise the temp to 163°F (73°C) and rest 20 minutes. Mash out, then sparge with approximately 180°F (82°C) water to obtain about 6.5 gallons (25 l) of wort. Boil for 90 minutes, adding hops and candi syrup according to the schedule—and when adding the syrup, remove from the heat and stir in until completely dissolved. Chill the wort to about 68°F (20°C), aerate well, and pitch the yeast. Ferment, allowing the temperature to free rise as high as 86°F (30°C). After about 2 weeks, chill to 59°F (15°C), add the dry hops, and condition for 4 weeks. Package and carbonate to about 3 volumes of CO2.
