Horst Dornbusch's final Style Profile recipe for Brew Your Own magazine. This version is a bit darker and medium-bodied than the straw colored light-bodied that many come to expect from a saison. Utilizing a healthy pitch rate will assure brewers that it will not end up sweet though.
Jamil Zainasheff states "The characteristic fruity/spicy flavors and aromas of this style come from fermentation, although some brewers do add spices. While some brewers may add spices, I prefer the more subtle and complex spiciness that fermentation develops."
My friend Mike Riddle, well known for his award-winning Russian imperial stout, does use a lower attenuating Irish ale strain. He counters this with very high levels of roast malt and hops to try to balance out the residual sweetness. He also keeps the amount of crystal malts to one modest addition of dark crystal.
Even though this was at one time a British beer for a Russian court, the resurrection of its popularity in the United States means that a brewer has a number of fermentation choices. The only real must do is avoiding hot, fusel alcohols and an overly sweet finish.
This recipe combines the grain bill of my schwarzbier recipe with the yeast and hop bill of my Pilsner recipe.
This was my first attempt at an American black IPA and I figured I should go big with the hops. I love this particular hop combo, but whatever your favorite is would work as well.
We decided on a simple grain bill for our dubbel to allow the yeast to express that Belgian character of fruity esters and some spicy phenols in the aroma that so many of us enjoy when we first take a sip of a well-made dubbel.
Trappist-Style Tripel (5 gallons/19 L, all-grain) OG = 1.082 FG = 1.013 IBU = 32 SRM = 6 ABV = 8.9% This tripel has a standard grain bill and
We keep the IBUs on the low side for this beer in relation to the style because we like the hops to take a backseat to the rich malt and yeast characters in this beer. The more this beer attenuates and dries out the more the hop flavor will come through in the final flavor.