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Can anyone recommend a malt to go with this style of beer?

Cheers

dna wrote:Can anyone recommend a malt to go with this style of beer?

Cheers

The major base malt would be probably be Pilsener with a little malted wheat in there too. If your talking extract I'd go for the lightest pale malt you can find. Maybe even a wheat extract can ala coopers, morgans, esb etc.
To get the higher alcohol % whilst keeping it dry the belgians usually add some sugar. I'd use either candy sugar or dextrose.

I had a quick look in my "Brew Like a Monk" book.

Mostly Pilsener Malt (75 -90%), with Pale malt (0-13%), Munich malt(0-4%), and crystal malt (0-4%). Also wheat(0-7%), sugar(4-22%) and even honey(0-7%).

Hope that helps.

Cheers
Steve

I'd go

250g crystal
250g munich
100g vienna
2.5kg pilsner

Chris wrote:I'd go

250g crystal
250g munich
100g vienna
2.5kg pilsner

I personally see no point to that little amount of vienna & munich in a big beer like a tripel.
Also along with that 3.1kg of grain you'll need to add around a kilo of dextrose (for a 20+ litre batch) to get near the OG of a Tripel. For a batch under 20 litres I suspect that grain bill will produce a higher FG than you'd want in a Tripel.

Surely if any beer is deserving of a serve of Belgian Candy sugar, its a triple!

I'd recommend 1kg of it on top of the other ingredients for a standard sized brew.