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Belgian Tripel • All Grain • 5 gal


one more week and I'll update...

February 14, 2013 at 02:32pm

5.0/5.0 1 rating

Ingredients (All Grain5 gal)

  • 11.32 lbs German 2-row Pils

    German 2-row Pils

  • 0.91 lbs Belgian Wheat Malt

    Belgian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 0.45 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.5 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • 0.25 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.68 lbs Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 1 oz Fuggle - 6.5 AA% whole; boiled 60 min


    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 oz Czech Saaz - 3.5 AA% whole; boiled 20 min

    Czech Saaz

    Very mild. 'Noble'.

  • 0.3 oz Czech Saaz - 3.5 AA% whole; boiled 5 min

    Czech Saaz

    Very mild. 'Noble'.

  • 0.5 oz Corriander seeds - (omitted from calculations)

    Corriander seeds

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • 1 oz Orange Peel - (omitted from calculations)

    Orange Peel

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • White Labs WLP530 Abbey Ale

    White Labs WLP530 Abbey Ale

    Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.


orange peel and coriander seeds last 15 mins boiling

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: C - Belgian Tripel

Range for this Style
Original Gravity: 1.073 1.075 - 1.085
Terminal Gravity: 1.010 1.008 - 1.014
Color: 6.6 SRM 4.5 - 7
Alcohol: 8.4% ABV 7.5% - 9.5%
Bitterness: 33.3 IBU 20 - 40




2013-02-15 11:32am

This is superb!!! Really belgian, I really don't have any other words than perfect...maybe as you see in the graph is a little dark for a triple, but guys, the smell and the taste are from perfect BELGIAN... enjoy Ale

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