Squash Tripel

Squash Tripel

(5 gallons/19 L, all-grain)
OG = 1.072  FG = 1.005
IBU = 23  SRM = 4  ABV = 8.8%

An unspiced squash tripel recipe courtesy of Will Meyers, Brewmaster at Cambridge Brewing Company in Cambridge, Massachusetts.

Ingredients
12 lbs. (5.4 kg) Pilsner malt
4 oz. (113 g) Vienna malt
4 oz. (113 g) aromatic malt
3.75 lbs. (1.7 kg) heirloom squash (butternut or kabocha, preferred)
1.25 lbs. (0.57 kg) clear candi sugar (15 min.)
8 AAU Saaz hops (60 min.) (2 oz./57 g at 4% alpha acids)
Wyeast 3787 (Trappist High Gravity), White Labs WLP530 (Abbey Ale), Imperial Yeast B48 (Triple Double), or Mangrove Jack’s M41 (Belgian Ale) yeast
1 cup corn sugar (if priming)

Step by Step
Prepare the squash by washing and splitting them, removing the seeds
and other guts, and cutting into chunks. Shred into a fine julienne with a food processor shredding plate, but go slowly.

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp of calcium chloride and 0.5 tsp of calcium sulfate to the mash.

Mash in the malts and shredded squash at 147 °F (64 °C) for 60 minutes. Raise the temperature to 168 °F (76 °C) to mashout. Recirculate for
15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. The sugar is added with 15 minutes left in the boil.

Chill the wort to 62 °F (17 °C), pitch the yeast, and ferment until complete. Keep the temperature cool (64 °F/18 °C) for the first two or three days, then allow it to warm to no more than 72 °F (22 °C). Give it at least 10 days in primary, then at least three weeks in secondary. If you want to try something different, soak an ounce (~30 g) of medium-toast French oak chips in a dry, aromatic white wine like Sauvignon Blanc for a day, then put the chips in the secondary.

Rack, prime and bottle condition, or keg and force carbonate to 4 volumes.

Squash Tripel

(5 gallons/19 L, extract only)
OG = 1.072  FG = 1.005
IBU = 23  SRM = 4  ABV = 8.8%

Ingredients
8.9 lbs. (4 kg) extra light or Pilsner liquid malt extract
3.75 lbs. (1.7 kg) heirloom squash (butternut or kabocha, preferred)
1.25 lbs. (0.57 kg) clear candi sugar (15 min.)
8 AAU Saaz hops (60 min.) (2 oz./57 g at 4% alpha acids)
Wyeast 3787 (Trappist High Gravity), White Labs WLP530 (Abbey Ale), Imperial Yeast B48 (Triple Double), or Mangrove Jack’s M41 (Belgian Ale) yeast
1 cup corn sugar (if priming)

Step by Step
Prepare the squash by washing and splitting them, removing the seeds and other guts, and cutting into chunks. Shred into a fine julienne with a food processor shredding plate, but go slowly.

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C).

Place the shredded squash in a mesh bag and steep in the hot water for 3 hours. Remove the mesh bag, then turn the heat off. 

Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding the hops at the times indicated in the recipe. Add the sugar with 15 minutes left in the boil.

Chill the wort to 62 °F (17 °C), pitch the yeast, and ferment until complete. Keep the temperature cool (64 °F/18 °C) for the first two or three days, then allow it to warm to no more than 72 °F (22 °C). Give it at least 10 days in primary, then at least three weeks in secondary.

Rack, prime and bottle condition, or keg and force carbonate to 4 volumes.