It’s taken me a long time to develop an appreciation for the belgian beers but slowly started to like them more and more. So I am making my first tripel.
I’m basically going to model after Denny’s Westcoastmalle recipe.
What I have on hand is german pils (no belgian pils in stock).
I have Tetnang/Saaz, roughly 50/50 ratio. I also have some high-alpha hops as needed for bittering.
WYeast 3787 on the stir plate right now.
I have two questions that I have read up on, but would still like to reinforce by asking those with practical experience:
- Is there ANY reason that I should pay the $ for true belgian candi sugar instead of just using table sugar?
- With regard to fermentation: I see recommendations to start out low-mid 60s and let temp rise. I get the concept, but how precise is that process controlled?
Thanks to all for any suggestions.