Friday, September 14, 2007
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Pretty self-evident, but these are tidbits of things that I do or happen to me on a daily basis, whether small or large, funny, sad, or disgusting, to name a few
Blugs (Blog Plugs)
About Me
- Ben Alsop
- St. Paul, Minnesota, United States
- I am a Ph.D. candidate in Plant Pathology at the University of Minnesota. I do things.
3 comments:
What kind of Belgian Triple? I don't know you, but I am VERY jealous.
Effie was a student of mine and I can vouch for her jealousy...if not her expertise in beer...
It is amazing to me how many degrees of separation get collapsed in this blogosphere.
Hey Effie, glad you have checked out the blog. To my knowledge there is only one kind of Belgian Tripel, and it just refers to the strongest of their holy trinity (they are monks!). It is usually a golden to blonde ale with an alcohol range of 7.5-9.5%. I don't have the recipe off hand, but if I remember correctly, I mashed about 10-12 lbs of base malt, American domestic, probably 7-8 lbs 2-row and 3-4 lbs 6-row. Then threw in one lb of extra-light dry malt extract and one lb of Belgian candy sugar (med color) into the boil just to boost the gravity a bit more. One oz of northern brewer hops for bittering (60 min) and one oz of Saaz for aroma (end of boil). White labs abby ale yeast I think (might be trappist ale). Decent color, although could be a bit lighter, will probably switch to all carapils malt next time instead of the American domestic. Hopefully you know what I am talking about, figured I'd throw the recipe in just in case.
Cheers,
Ben
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