Thought I would check in with experts here on this idea.
I am brewing a 10G Tripel, simple recipe, but failed to pickup an extra Trappist High Gravity smack pack. I have one, and not enough time to make a starter. I also have a couple of packs of T-58 for cases like this.
Recipe is:
85% Belgian Pils
10% Sugar
5% wheat (torrified and flaked)
2 oz Hallertau
2 oz Saaz
OG ~ 1.075
Will mash low for fermentability (142, step to 150, mashout). Want to dry this out a bit below 1.010 if possible.
Thinking I will pitch rehydrated T-38 to start, holding back a portion of the sugar. Then past high krausen, add the rest of the sugar, and pitch a starter of the Trappist High Gravity, made with second runnings of the wort. Say 3-4 days...
Will ferment low to start (65 degrees or so) and control fermentation up to around 72 degrees.
Thoughts?
I am brewing a 10G Tripel, simple recipe, but failed to pickup an extra Trappist High Gravity smack pack. I have one, and not enough time to make a starter. I also have a couple of packs of T-58 for cases like this.
Recipe is:
85% Belgian Pils
10% Sugar
5% wheat (torrified and flaked)
2 oz Hallertau
2 oz Saaz
OG ~ 1.075
Will mash low for fermentability (142, step to 150, mashout). Want to dry this out a bit below 1.010 if possible.
Thinking I will pitch rehydrated T-38 to start, holding back a portion of the sugar. Then past high krausen, add the rest of the sugar, and pitch a starter of the Trappist High Gravity, made with second runnings of the wort. Say 3-4 days...
Will ferment low to start (65 degrees or so) and control fermentation up to around 72 degrees.
Thoughts?