Brewing Recipes

Belgian 2 1/2 tel from March, 1999

This term is my own invention for something that has a Belgian Trippel-like recipe, but isn't as strong as a Belgian Trippel is supposed to be. It's about 1.050-1.055. I broke my hydrometer during the brewing session, so this is a guess.

Recipe

The grain bill was a mixed bag, because I didn't have enough pale ale for a whole batch, and I was also out of wheat. So there is 3/4 pound cara-munich, 5 pounds M&F pale malt, and 6 1/2 pounds Ireks Pilsener. I also used one or two poounds of honey. (The belgians would use candi sugar, but I believe in using local produce where possible. This is the honey I buy at the Wort Processor's cider picnic from Alden Marshall.) I used 1996 Hallertau hops, and a yeast I got from the yeast bank at the Wort Processors which was labeled "Belgian Ale". Seth doesn't remember labeling anything that, but thinks it must have been LaChouffe. The secret ingredients are coriander and dried grapefruit peel. These are subtle enough that nobody asked me about them.

Drinking Notes

This one didn't last long enough to find out whether it improved with age. It was a big hit at the party after the Renaissance ensemble student concert, where even the wine-drinkers were drinking it, although there was plenty of wine available. Then the rest of the first keg went at the Boston Wort Processors 15th Anniversary party. It's a little sweeter and stronger than what I usually brew, but not so much so that you can't drink it with food.