Monday, August 31, 2009
Last Sunday I set aside a few hours to myself to brew this year's HolzBrew Holiday ale. Well I decided to go big this year and as would be expected, something a little different. I concocted a fairly traditional Belgian Tripel recipe, but I substituted a pound and half of Organic Blue Agave Syrup for the traditional Belgian candied sugar. Why in God's name would I do this? Why not? If I want a great traditional tripel a trip to Norm's or Pizza Paradiso for Westmalle, Allagash, or even Victory can easily satiate that hankering, but neither of those establishments offers something as original as a tripel brewed with agave syrup. I've heard of people experimenting with agave, but honestly even using Google I wasn't able to find out much in regards to the results or even appropriate amount to add to a beer. And even if I had, who is to say how much is appropriate for a tripel. I relied largely on pale pilsner malt for the body and exclusively Czech Saaz hops and lastly Wyeast Abbey Ale yeast. The post brew stats show this one clocking in at a staggering 1.095 original gravity (expected ABV of 10%).
My plan is to ferment this through to November and then bottle it in Belgian beer bottles, cork it, and gift it to friends as a Holiday present. Depending on how the fermentation takes a full sized bottle of this could quite possibly kill you, jk.
Put on your shades, a warm winter jacket, and enjoy the tripel sunrise,