A Belgian tripel is a strong Belgian ale that is a marriage of spicy and fruity flavors supported by a soft malt character, originally popularized by the Trappist monastery at Westmalle. The flavor can be a bit peppery, or like cloves in character, with fruity notes also. Those flavors come from using a specialty yeast. This Belgian tripel all-grain recipe is strong, but very easy drinking with a fairly light body. Drink like a monk with our Belgian tripel.
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The "Tripel" got it's name from the process of brewing 3 times the malt of a standard Trappist beer. Tripels are typically light gold in color with a high alcohol content, with a complex aroma and flavor profile and sweet finish, brought on by the generous helpings of pale malt and higher alcohol content.
- Batch Size: 5 Gallons
- Mash at 149
- Est. Original Gravity: 1.078 SG
- Est. Final Gravity: 1.007 - 1.009 SG
- Est. Alcohol by Volume: 9.2 - 9.5 %
- Bitterness: 27 IBUs
- Est. Color: 5.4 SRM
Malts and Adjuncts:
- Pilsner Malt
- Aromatic Kiln
- Czech Saaz Hop Pellets
- Willamette Hop Pellets
Not too complex to make, simple ingredients, let the yeast work their magic, and this makes a wonderfully complex beer.
This is the first kit that I've purchased or made from HBS. I followed the instructions and hit my pre-boil gravity, OG and FG on the nose. The resulting beer is still carbonating but I've stolen a couple of samples and it is wonderful! I did oxygenate it for 90 seconds and made a 2L yeast starter. I will brew again without hesitation. Fermented at 68 deg. F and let it free rise to 74 deg. F. after about 4 days. Wonderful, fruity and estery Tripel! Nice work, guys!