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My main motivation is to build a big yeast cake of 3787 to brew a triple, but I might as well make as good a beer as I can in the process.

I've specified Crystal 30 because Caravienne is not available where I live. 

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Belgian Pale Ale II
Brewer: 
Asst Brewer: 
Style: Belgian Pale Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 7.79 gal
Post Boil Volume: 6.38 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.50 gal
Estimated OG: 1.051 SG
Estimated Color: 9.6 SRM
Estimated IBU: 25.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 80.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
8 lbs 8.0 oz          Pilsner (1.5 SRM)                        Grain         1        81.0 %        
12.0 oz               Caramel/Crystal Malt - 30L (30.0 SRM)    Grain         2        7.1 %         
8.0 oz                Oats, Flaked (1.0 SRM)                   Grain         4        4.8 %         
8.0 oz                Biscuit Malt (23.0 SRM)                  Grain         3        4.8 %         
4.0 oz                Special B Malt (180.0 SRM)               Grain         5        2.4 %         
1.0 pkg               Trappist High Gravity (Wyeast Labs #3787 Yeast         9        -             
1.00 oz               Fuggles [4.50 %] - Boil 60.0 min         Hop           6        15.2 IBUs     
1.00 oz               Goldings, East Kent [5.00 %] - Boil 0.0  Hop           8        0.0 IBUs      
1.00 oz               Goldings, East Kent [5.00 %] - Boil 20.0 Hop           7        10.2 IBUs     


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 20.76 qt of water at 159.4 F        152.0 F       90 min        

Sparge: Batch sparge with 2 steps (3.99gal, 0.00gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
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Sorry but I don't think recipe brainstorming is what this sites format best supports. Questions about specific ingredients or process might qualify when done right. We'll see what the moderators/admins think. – brewchez Aug 14 '11 at 21:18
There's no real answerable question here. If you're feeling uncomfortable about some part of your recipe, we'll be more than happy to give you some targeted advice (e.g. ask about what might be better than crystal 30 to maintain the "Belgian" character, or if 152F is too warm to mash for the style). – baka Aug 14 '11 at 22:34

closed as off topic by brewchez, baka, Nathan Koop♦ Aug 15 '11 at 16:00

Questions on Homebrewing Stack Exchange are expected to relate to homebrewing within the scope defined in the FAQ. Consider editing the question or leaving comments for improvement if you believe the question can be reworded to fit within the scope. Read more about closed questions here.

1 Answer

up vote 0 down vote

I don't think there's any reason you couldn't ferment a tripel with whatever you're going to use to ferment this thing.

share|improve this answer
Is that the question being asked? – brewchez Aug 15 '11 at 0:45

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