Homemade Boston Samuel Adams New World Tripel 1 25 B Recipe: Crafting a Belgian Classic with an American Twist

Category: Beverage

Introduction

The Samuel Adams New World Tripel is a celebrated beer known for its rich, complex flavor profile, blending traditional Belgian brewing techniques with American innovation. This beer, part of the Samuel Adams Barrel Room Collection, is aged in oak barrels, imparting a sophisticated taste with notes of vanilla, caramel, and subtle fruit esters. Its popularity stems from its balance of sweetness and spice, making it a favorite among beer enthusiasts.

Brewing this Tripel at home offers the advantage of customization, allowing you to tweak ingredients to suit your taste preferences while potentially improving its nutritional profile by using organic or locally-sourced ingredients. This recipe guides you through creating a version that captures the essence of the original, with the added benefits of homemade craftsmanship.

Why Make It at Home?

Crafting your own version of the New World Tripel allows for personalization, whether it's adjusting the sweetness level, experimenting with different hops, or using unique yeast strains. It can be more cost-effective than purchasing the commercial product and offers the satisfaction of creating something delicious from scratch.

Personal Anecdote

My journey into homebrewing began with a fascination for replicating my favorite beers. When I first tasted the Samuel Adams New World Tripel, I was captivated by its intricate flavors. Determined to recreate it, I spent months perfecting the recipe, tweaking ingredients and techniques until it matched the original's complexity. Now, I'm excited to share this recipe, which has become a staple in my homebrew repertoire.

Recipe Details

• **Prep Time:120 minutes
• **Cook Time:90 minutes
• **Total Time:4-6 weeks
• **Yield:5 gallons

Ingredients

Grains:

• 9 lbs (4 kg) Pilsner Malt
• 1 lb (0.45 kg) Wheat Malt
• 1 lb (0.45 kg) Candi Sugar

Hops:

• 1 oz (28g) Hallertau Hersbrucker (60 min)
• 1 oz (28g) Saaz (15 min)
• 1 oz (28g) Hallertau Hersbrucker (5 min)

Yeast:

• 1 packet (2 1/4 tsp) Belgian Tripel Yeast (Wyeast 1388 or similar)

Other:

• 2 cups (480 ml) water for mash
• Oak chips or barrel (optional, for aging)

Instructions

• Mash Grains: Heat 2.5 gallons (9.5 L) of water to 152°F (66°C). Steep grains for 60 minutes, then sparge with 168°F (76°C) water to reach 6.5 gallons (24.6 L) pre-boil volume.

• Boil: Bring to a boil, add Hallertau Hersbrucker. After 45 minutes, add Saaz. At 55 minutes, add the final Hallertau Hersbrucker.

• Cool and Pitch: Cool wort to 68°F (20°C), pitch yeast. Ferment at 68°F (20°C) for 1-2 weeks, then condition at 40°F (4°C) for 2-4 weeks.

• Aging: Add oak chips during secondary fermentation for complexity.

• Bottle: Prime with corn sugar, age 2-4 weeks.

Variations

• Hop Variation: Substitute Hallertau with Amarillo for citrus notes.
• Low-Alcohol Version: Reduce Pilsner Malt for a lighter ABV.

Pro Tips

• Sanitation: Ensure all equipment is sterile to prevent contamination.
• Temperature Control: Maintain consistent fermentation temps for optimal yeast performance.
• Oak Aging: Use toasted oak chips for enhanced vanilla notes.

Nutritional Comparison

FAQ

• Q: Can I use different yeast?

• A: Yes, experiment with various Belgian yeasts for unique profiles.

• Q: How long does fermentation take?

• A: Primary: 1-2 weeks, secondary: 2-4 weeks.

Serving Suggestions

• Pair with seafood like mussels or grilled shrimp.
• Enjoy with desserts like crème brûlée or chocolate.

Conclusion

This recipe offers a rewarding brewing experience, allowing you to craft a beer that rivals the original. Share your brews and savor the fruits of your labor!