The recipe for a tripel is simple, it’s almost the equivalent of the “recipe” for scrambled eggs. However, as with preparing eggs, success lies in the freshness of the ingredients and in the details of the preparation. When brewing a tripel, your main task on brewday is to make a highly fermentable wort. [Read more…]
Once an all-grain brewer has decided on the malts to use in his or her barleywine, the next thing to consider is the method of wort production. (I covered extract wort production earlier.) Depending on the method you use, you may have to alter your recipe from an initial recipe based on your normal extract efficiency.
Your goal in wort production is produce a wort at the correct OG and volume, and with a fermentability that can range from middle-of-the-road to fairly high. Hitting your target OG will be easier if you review the elements that contribute to extract efficiency. Crushing the malt finely enough, stirring and performing a mash out all help in this respect. And of course, your method of wort production is also going to influence your extract efficiency based on how much wort you collect from the grain bed.