James Wilson: Created page with "'''By Jacques Marais''' Recipe is part of Recipe Index '''BJCP 2021 Style 26C Belgian Tripel''' This beer started when Guy gave me a sample of De Dolle yeast directly from the brewery after his visit. So Thank you! Effectively a clone of their De Dolle Tripel (called Mad Bitch). This was the third beer on the cake so I already knew it attenuates like crazy and struggles to flocc. So reduced the OG a bit. I’d usually go for 10-15% sugar for a Tripel,..."

2026-06-18T21:38:27Z

Created page with "'''<big>By Jacques Marais</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style 26C Belgian Tripel''' This beer started when Guy gave me a sample of De Dolle yeast directly from the brewery after his visit. So Thank you! Effectively a clone of their De Dolle Tripel (called Mad Bitch). This was the third beer on the cake so I already knew it attenuates like crazy and struggles to flocc. So reduced the OG a bit. I’d usually go for 10-15% sugar for a Tripel,..."

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'''<big>By Jacques Marais</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 26C Belgian Tripel'''

This beer started when Guy gave me a sample of De Dolle yeast directly from the brewery after his visit. So Thank you! Effectively a clone of their De Dolle Tripel (called Mad Bitch).

This was the third beer on the cake so I already knew it attenuates like crazy and struggles to flocc. So reduced the OG a bit. I’d usually go for 10-15% sugar for a Tripel, but not needed here. Interestingly it attenuates more than the WY3942 strain which is supposedly from De Dolle.

A big factor is the Dingemans pale ale malt which has a big bready/nutty flavour and slightly darker - different to the usual honey one gets from pils malt.

I also know that De Dolle uses EKG and Celeia hops so used both as bittering and flavour respectively.

I mixed 50/50 RO and Tap water to keep some hardness as a buffer and added salts accordingly.

The trick to make a good Tripel, in my opinion, is to do a ferulic acid step mash at 42-45C which adds the precursors for the phenolics for POF+ yeast strains. Then ferment as cold as your dare and even over pitching is fine.

Despite those efforts there was still a lot of hot alcohol. Judges mentioned the heat, but I guess it had reduced quite a bit by then with some warm conditioning.
Bottling was difficult as the yeast struggled to flocc out despite adding finings and a cold crash. It cleared in the bottle, but there are lots of dregs.

== Awards ==
''' LAB Open 2026 (Queens Arms, London) '''

2nd - European Ale

== Beer Statistics ==
* OG = 1.070
* FG = 1.006
* EBC = 14
* IBU = 43

== Ingredients ==
=== Water ===
* Water: 50/50 Tap water (hard) / RO and adjust to get to:
* Target ppm: Ca 100, Mg 2, Na 20, SO4 120, Cl 90, HCO3 120

=== Malt ===
* Dingemans Pale malt: 65%
* Dingemans Pilsen malt: 16%
* Munich malt: 12%
* Flaked Barley: 2%
* Dextrose: 5%

=== Hops ===
* EKG: 3.2g/l at 60 min
* Celeia: 2g/l at 10 min
* Celeia: 1g/l whirlpool stand at 80C for 10min

=== Yeast ===
* De Dolle yeast directly from the Brewery (Else use substitute WY3942)

== Process ==
=== Mash ===
* 44C for 25 min
* 50C for 25 min
* 65C for 75 min
* 72C for 30 min

=== Fermentation ===
* Pitch and ferment at 18C for 6 days.
* Raise to 20C for two weeks
* Add 3g of gelatin and cold crash to 8C for a week before bottling.

=== Serving ===
* Bottled target 3.3 vol CO2, but surprisingly this could be even higher.
* Warm conditioned in the bottle for 6 weeks in warm part of the house to help reduce hot alcohol. It still needs more time though.

[[Category:Recipes]]

Dolle Tripel Heart - Revision history