We’re back from holiday, so what should we do? hmmmmm… Brew something!

It’s summer still and the temperature inside the house is floating around a comfortable 24 degrees (C, that is), so this means we can’t brew lagers or ales.

I read Randy Mosher’s Radical Brewing, which is a fantastic source of inspiration and recommended to anyone that wants to brew anything that is not wine, and wanted to try some of the funkier things in there, so I decided to try and make up a triple Trappist recipe, as these typically call for fermentation temperatures between 20 and 26. I’ll change all the ingredients to match my left-overs and hope for the best.

So, this is based mostly on the “Three-Nipple Triple”.

  • 3.4kg Pilsen malt (3EBC)
  • 1.1kg Pale malt (5EBC)
  • 0.9kg Caramalt 120EBC
  • 1kg muscovado sugar
  • 40g Target (10%) (60 mins)
  • 40g Crystal (15 mins)
  • 10g coriander seeds (not crushed) (15 mins)
  • 1 orange zest (15 mins)
  • Safbrew T-58

Standard infusion mash 1h@63°C (strike 13.5l at 70° according to this calculator.

Somehow I end up with only 13l of must (I think I evaporated too much during the boil).

Density: 20°B (SG: 1083). I’ve never done so well! By the end of bottle fermentation it’ll end up at a nice 10%ABV.

And here’s the label:

Triple du Gers

Maturation: 3 to 6 months… patience, my friend!