Fwd: [BSHB] Trappist Dubbel and Tripel Beer Recipes
Samuel Cavalcanti
Enviado via iPhone
Início da mensagem encaminhada
De: "Brad Smith" <beer...@beersmith.com>
Data: 7 de agosto de 2011 12h31min46s BRT
Para: "SAMUEL C C CABRAL" <ONE...@GMAIL.COM>
Assunto: [BSHB] Trappist Dubbel and Tripel Beer Recipes
Responder A: beer...@beersmith.com
BeerSmith Home Brewing News
Trappist, Dubbel and Tripel Beer Recipes
Trappist ale is a beer brewed originally by Trappist monks. The style and its substyles (Enkel, Dubbel and Tripel) have also been popularized by many microbreweries over the last 30 years. This week, we take a look at the popular Trappist style and how to formulate recipes to brew this beer at home.
History of Trappist Beer
Trappist ale has its clear origins with Trappist monasteries. From the early middle ages, monastery brew houses produced beer throughout Europe both to feed the community and later for sale to fund other church works. The Trappist order, which took its name from La Trappe Abbey in France, was founded as part of the Cistercian order in 1663, though it did not formally separate from the Cistercian order until 1892. The La Trappe Abbey had its own brewery as early as 1685.
Today there are only seven Trappist monasteries that brew beer and six of them are located in Belgium while one is in the Netherlands. The six in Belgium are the most well known, which is why Trappist ales are categorized as Belgian ales. In the late 20'th century, many breweries worldwide started labeling their beer as "Trappist" in response to the popularity of the ales, forcing Trappist abbeys to form the International Trappist Association who's goal is to prevent non-Trappist commercial companies from using the name. They created a logo and convention for true Trappist beers, which must be brewed within the walls of a Trappist abbey by monastic brewers, and the gains must go to charitable causes and not financial profit.
Due to the popularity of Trappist ales, many commercial brewers still brew similar style beers which are typically sold under as Belgian Dubbels and Tripels. (Ref: Wikipedia).
The Trappist Style
Trappist beers may be divided into four sub-styles. By tradition, most of the true Trappist ales are bottle conditioned. These include:
- Patersbier - "Father's beer" which is brewed for the monks and intended for consumption by the monks within the abbey walls. Occasionally this may be offered on site to guests. It is a relatively weak beer in the tradition of Trappist austerity.
- Enkel - "Single" beer which was traditionally used to describe the brewery's lightest beer. This is a very close relation to the Patersbier. Currently the term is rarely used, and I am not aware of any abbeys that currently produce this style for commercial sale.
- Dubbel - "Double" beer. Dubbels are a strong brown ale with low bitterness, a heavy body, and a malty, nutty finish with no diacytl. These beers have a starting gravity of 1.062-1.075 and 6.5-8% alcohol by volume. Color runs the range from dark amber to copper color (10-17 SRM) and bitterness from 15-25 IBUs. This style is also widely brewed by commercial brewers.
- Tripel - "Triple" beer. Tripel's are the strongest Trappist ales, running from 7.5-9% alcohol by volume with a starting gravity of 1.075-1.085. They are highly alcoholic, but brewed with high carbonation and high attenuation yeasts to reduce the taste of alcohol. Color runs lighter than Dubbels in the range of 4.5-7.0 SRM and bitterness from 20-40 IBUs, though most Tripels have 30+ IBUs.
Brewing Trappist Style Ales
I'm going to focus on the Dubbel and Tripel styles as these are the only ones brewed commercially today. For both Dubbel and Tripel, Belgian pilsner malt makes up the base ingredient. For Dubbels, sometimes Belgian pale malt may also be used as a base.
For Dubbels, the grain bill can be complex with Munich malts added for maltiness (up to 20%), Special B malt to provide raisin falvor and CaraMunich for a dried fruit flavor. Also dark candi sugar is used both to boost alcohol and add rum-raisin flavors. The sugar also allows for a cleaner finish and less alcohol flavor than would be possible with an all-malt beer. Despite the complex spicy flavor of the finished beer, spices are not used.
Tripels being lighter in color typically use a less complicated malt bill. Starting with a pilsner malt base, they add up to 20% white candi sugar but typically lack the complex array of malts used for Dubbels.
One of the main ingredients that makes Trappist ales unique is the yeast. Both Dubbels and Tripels use special Belgian yeast strains that produce fruity esters, spicy phenolics and higher alcohol. Often the Trappist ales are fermented at higher than normal temperatures for an ale yeast which increases the array of complex flavors from the yeast.
For hops, noble hop varieties or Styrian Goldings hops are commonly used. Occasionally low alpha English hops may also be added. Despite the hop rate of Tripel needed to balance the malt, hops is not a major flavor in either finished beer style. Large amounts of finishing and dry hops are not typically used for this beer for the same reason.
Water used for brewing is typically soft - without a large quantity of hard minerals present. Both styles are traditionally bottle conditioned with medium to high carbonation which adds to the beer's presentation.
Mashing is typically done with a medium to full bodied mash profile, as Trappist beers are full bodied.
Trappist Style Recipes
Here are some Trappist style recipes from the BeerSmith Recipe Site:
Dubbels:
- da Tubble wi Dubbel - All Grain
- Trappist Style Loud Mouth Soup - Partial Mash
- Dubbel Dog Dare You - All Grain
- Bastogne - All Grain
Tripels:
- She Devil - All Grain
- Brian's Big Belgium - Extract
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Wamser
se precisar de grãos do paraíso tenho mais um pacote.
além disso que tal usar uma especiaria que só tem aqui no Brasil...?
Eu estava fazendo um teste com casca de mangaba que na língua indigina
significa "coisa boa de comer"
valeu...abs!
On 7 ago, 16:57, Samuel Cavalcanti <oneb...@gmail.com> wrote:
> Excelente arquivo do Beer Smith!
> Meu próximo passo cervejas Belgas! Agira sim posso tentar as Belgas... Depois de muito esforços com as Escocesas...
>
> Grande Irmao Jacques Montfort Ghislain, sou muito grato e feliz em ter um Irmao Belga cervejeiro a mais de 30 anos ... Irmao de verdade!
>
> Td bem?
>
> Preciso de sua ajuda para próxima Cerveja Da Bodebrown, aliais para Próxima "Brasserie Monfort Strong Dark Ale" (quadrupel) que tal? Idéias?
>
> Saudações .
>
> Agora todo mundo sabe meu verdadeiro sobrenome... Não dar p esconder mais...
>
> Samuel Montfort Ghislain
>
> Enviado via iPhone
>
> Início da mensagem encaminhada
>
>
>
> > De: "Brad Smith" <beersm...@beersmith.com>
> > Data: 7 de agosto de 2011 12h31min46s BRT
> > Para: "SAMUEL C C CABRAL" <ONEB...@GMAIL.COM>
> > Assunto: [BSHB] Trappist Dubbel and Tripel Beer Recipes
>
> > BeerSmith Home Brewing News
> > Copyright 2010 BeerSmith LLC
>
> > BeerSmith
> > 6828 Compton Heights Circle, Clifton,VA 20124, United States
>
> - Mostrar texto das mensagens anteriores -
Samuel Cavalcanti
Enviado via iPhone
Samuel Cavalcanti
precisamos ver aquela Tripel lembra?
Você vem sábado? Gostaria de conversar contigo sobre a Tripel...
Valeu
Saudações
Samuel
Enviado via iPhone
Em 08/08/2011, às 10:34, Wamser <gui_w...@yahoo.com.br> escreveu:
Wamser
OK!!!
Vamos fazer uma cerveja de primeira linha!
estou voltando...meus filhos estavam doentes d+...
Samuel...que tal ir para uma Saison...???
"A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent
Goldings are commonly used."
Muitas cervejarias abandonaram o Dry-hop para as saisons...tá ai uma
boa opção...!!!
"A wide variety of herbs and spices are often used to add complexity
and uniqueness in the stronger versions, but should always meld well
with the yeast and hop character"
além disso fazer um blend com leveduras...80% do estilo e 15% uma para
produzir especiarias e cravo e 5% para acidez...
valeu...abs!
On 8 ago, 16:53, Samuel Cavalcanti <oneb...@gmail.com> wrote:
> A Bodebrown esta aguardando você!
>
> Enviado via iPhone
>
Wamser
Wamser
Não se animou com a Saison?
Veja que legal...A Boulevard que ocupa a 23º posição no RateBeer
publicou os ingredientes de todas as suas cervejas inclusive da
Saison...que é chamada de Boulevard Tank 7 Farmhouse Ale...
http://www.boulevard.com/BoulevardBeers/tank-7-farmhouse-ale
detalhe...a mais colocada no RateBeer é também desta cervejaria...
http://www.ratebeer.com/beer/boulevard-saison-brett/61449/
valeu...abs!
On 8 ago, 17:38, Samuel Cavalcanti <oneb...@gmail.com> wrote:
> Então Wamser,
> precisamos ver aquela Tripel lembra?
> Você vem sábado? Gostaria de conversar contigo sobre a Tripel...
> Valeu
> Saudações
> Samuel
>
> Enviado via iPhone
>
Linus .
Um item que me chamou atenção é que na Boulevard Brett eles engarrafam
com Brettanomices produzindo uma Saison azeda (Sour).
Alguém tem experiência em cervejas azedas com Brettanomices,
Lactobacilus ou Pediococus?
Linus De Paoli
Rotenfuss Bier
http://rotenfussbier.wordpress.com
2011/8/10 Wamser <gui_w...@yahoo.com.br>:
CrisMar Comércio
A CrisMar Comércio e Distribuição Ltda. vem conquistando espaço no mercado de consumidores preocupados com a saúde e higiene na hora do consumo de bebidas enlatadas. Somos uma empresa genuinamente brasileira, que desenvolveu um trabalho inovador no mercado nacional. Nossos valores se orientam por comportamentos éticos e responsáveis, com investimentos contínuos na busca de segurança e saúde do consumidor, no ato do consumo. O “PROTETOR DE LATAS BEBA-KI” é o resultado de constante inovação de nosso produto, fruto do trabalho de uma equipe de profissionais qualificados e comprometidos com esses objetivos. Hoje atendemos a centenas de varejistas e atacadistas em todo Brasil, além de atender diretamente dezenas de empresas que personalizam nossos protetores e desenvolvem ações de marketing buscando foco na qualidade de vida de consumidores de bebidas enlatadas como cervejas, refrigerantes e sucos. O “PROTETOR DE LATAS BEBA-KI” traz em seu benefício principal a prevenção a doenças como leptospirose, a higiene das latas e consequentemente a saúde do consumidor. Resultando em um excelente veículo de publicidade e marketing para sua empresa que tem preocupação com o "social". Nosso produto é reciclável, atóxico, flexível, injetado com material de polietileno de baixa virgem e serve para todas as latas de bebidas. Colaboramos para a não emissão de gazes poluentes no planeta, para a limpeza do meio ambiente e com a sustentabilidade do consumo. Uma vida melhor!!!
Colocamo-nos a disposição para uma reunião onde possa apresentar nosso produto e discutir aspectos de interesse comum.
Diretor Comercial
Marcus Vivacqua Luz
CrisMar Comércio e Distribuição Ltda.
Saiba mais: www.protetordelatasdegani.com.br
--
CrisMar - Comércio e Distribuição Ltda.
www.protetordelatasdegani.com.br
falecono...@protetordelatasdegani.com.br
Telefones: (22) 2764-3825 / 9830-1830 / 9242-7685
Wamser
tem um texto bom...com o clone da Orval...
http://www.wyeastlab.com/com-lambic-brewing.cfm
On 10 ago, 12:08, "Linus ." <linus.depa...@gmail.com> wrote:
> Wamser,
> Um item que me chamou atenção é que na Boulevard Brett eles engarrafam
> com Brettanomices produzindo uma Saison azeda (Sour).
>
> Alguém tem experiência em cervejas azedas com Brettanomices,
> Lactobacilus ou Pediococus?
>
> Linus De Paoli
> Rotenfuss Bierhttp://rotenfussbier.wordpress.com
>