T7b (6.2% alc) is made from the same mash as T7a. I only used another yeast, that
Continue reading “Tripel T7b”Tripel T7a
My newest tripel beer is based on the previous brews. But I made a few small changes to the recipe and used 2 other yeasts. The results are 2 blond beers: T7a (8.2% alc) and T7b (6.2% alc).
Continue reading “Tripel T7a”Cider C1
This cider was made from apples from our neighbor. The apples were pressed, pasteurized and bagged. I used 2 different juices:
- 2L from 2020, quite cloudy and sweet
- 2L from 2021, less cloudy and more sour
Tripel T6b
This is the first time I used my new all in one Klarstein Mash Kettle. After brewing, I split it in 2 batches:
- T6a fermented with T-58 yeast (9 l)
- T6b fermented with BE-256 yeast (6.5 l)
Tripel T6a
This is the first time I used my new all in one Klarstein Mash Kettle. After brewing, I split it in 2 batches:
- T6a fermented with T-58 yeast
- T6b fermented with BE-256 yeast
Dubbel D1
This is my first try to make a brown beer, in Belgium often called a ‘dubbel’. The specifications like color and bitterness were copied from the Westmalle Dubbel. Since this is my first, I’m going to keep it simple for the ingredients.
Continue reading “Dubbel D1”Tripel T5
The T4 tripel was pretty good, so I decided to use the same recipe but make a minor change to the mash scheme. The goal was to have some more unfermentable sugars and give the beer a softer taste.
Continue reading “Tripel T5”