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Too much sugar in a Trippel?
How much sugar should go into a trippel? I want a OG of roughly 1.100 I want this to be a trippel at barleywine strength keeping the traditional clean spicy flavors and a dry finish. I have about 15 LBS of Bel Pils and three pounds of corn sugar. should I up the sugar to say 5 LBS and decrease the Bel Pils? Or just keep upping the sugar until the FG that I want is reached? I am hopping for a FG of 1.010-1.015
Oh and this is a 5 Gal batch with tons of noble hops added in.
Thanks again
ID
Tripples typically can have 15-20% sugar added, I have heard of up to 25%. I think you are fine with where you are and 3#s, the main thing is a very healthy pitch, and temp control. What yeast are you using? I typically ferment at cooler temps- 63-65 degrees for the main portion of the ferment, 3-5 days, then slowly raise the temp to mid 70s over the course of another couple of days, and then let it finish mid 70s for a good 3 weeks after that. You are looking for 80-85% attenuation, so a cooler mash and long ferment will aid as well.
I also do not add my sugar to the boil, but add it to primary after a few days, just as you think the ferment looks to slow, then add your sugar dissolved and cooled in as little distilled water as will allow complete absorption. This technique gives the yeast a chance to feast on the more complex sugars first, then the simple sugars next. The newly energized ferment will also allow them to consume a bit more of everything, now giving a dryer finish.
Yeah I was gonna mash at about 145 for 90 mins. and then pitch at 62-65 degrees and after about 5 days start a slow raise to 75 then let it finish there for about a month. Was gonna make a starter of WLP570 the golden ale or 510. I have never used the WLP510 but the description says "dry beer with slightly acidic finish" thought that a "slightly acidic finish" might go well with all the spicy/ clean noble hops.
About adding the sugars later..... Do you add them all in one shot 3-5 days later or are you adding a pound at a time every day? I was thinking of adding them a LB at a time every other day until my target FG is reached because I thought that adding a bunch of sugar at once after the yeast is already a little tuckered out might kill them off but a little sugar over a few days might be a little bit more manageable? Let me know if I am empathizing with the yeast to much. I was also thinking of adding another tube of fresh yeast about half way through adding all the sugar to help everything finish out all the way to the end.
Thanks again for the help
ID
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