Engel Tripel Ale

My homebrewery
My homebrewery

In June 2013, I became the happy owner of a home-brewery, and started my adventure as homebrewer. The first beer I brewed is called Engel Tripel Ale and is a combination of a Belgian Tripel with a Danish Ale-style beer. The result was surprisingly well-received by my family and friends that tasted the beer.

The recipe has been inspired by the book ‘Brewing classic styles’ by Jamil Zainasheff and John J. Palmer.
Main ingredients:
– Cara pils malt
– Cara belge malt
– Saaz hops
– light candy sugar

Here are some pictures of my first beer-adventure :-).

My maish kettle
My maisch kettle

In my homebrewery, beer is made from scratch, that means starting with the malt. And I found out that maisching is a key process in the whole beer brewing process. Luckily, I have a Blichman maisch kettle, heated by an induction plate. So I can change the temperature quite correctly, but still need to check with a thermometer for the right temperature. It’s an art!

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After maisching and boiling, it’s time to cool down the wort and start fermentation. Now my favorite organism will be added, yeast indeed. And then, the magic happens.

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This is a homebuild fermentation room. Thanks to my father-in-law, the temperature can be set at a the perfect fermentation temperature. The ‘room’ is an old fridge, the temperature control system is an arduino-system.

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Yeast starter culture, ready to be added to the wort. Our bathroom seems perfect temperature for starting the yeast :-).

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All this work resulted in 12 liter of beer, refermented in the bottle. For my first beer, I used the same yeast in the main fermentation as well as the refermentation. WYeast 3787, a very fruity yeast, but that does not flocculate as it should.

Tasting: the beer tastes like a mix between ale and Belgian style tripel. Very fruity nose, but a bit too heavy in the mought. Also a bit burnt, needs to be adjusted next time.
Smell: very fruity, estery
Color: pale ale

 

 

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