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Belgian Tripel - all grain

Belgian Tripel - all grain

Belgian Tripel • All Grain • 18.93 L


Great recipe. very easy to perform.

June 21, 2013 at 05:01pm

0.0/5.0 0 ratings

Ingredients (All Grain18.93 L)

  • 4 kg Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 0.75 kg Belgian Aromatic

    Belgian Aromatic

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

  • 1.5 kg Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 0.45 kg 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.

  • 28 g Hallertauer Hersbrucker - 4.4 AA% pellets; boiled 60 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 28 g Saaz - 4.7 AA% pellets; boiled 15 min


    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Wyeast 3787 Trappist High Gravity™

    Wyeast 3787 Trappist High Gravity™

    Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.


Infusion Step: Mash at 152 °F (67 °C) for 60 minutes. Single infusion mash. Add hops at times indicated. Add candi sugar with 15 mins left in the boil. Cool and pitch yeast. Corn sugar is used for bottle priming. Hold in primary fermentor for 10 days at 69 °F (21 °C). Transfer to secondary fermentor for 21 days. Allow to carbonate and age for 14 days.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: C - Belgian Tripel

Range for this Style
Original Gravity: 1.077 1.075 - 1.085
Terminal Gravity: 1.010 1.008 - 1.014
Color: 13.2 SRM 4.5 - 7
Alcohol: 8.8% ABV 7.5% - 9.5%
Bitterness: 25.9 IBU 20 - 40


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