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Tripel XXX Belgian Ale (modified)
Belgian Tripel • Extract • 5.1 gal
This is a slightly modified version of the HBA (www.homebrew.com) Belgian Tripel. Looking forward to brewing it, will definitely need an extended aging if it comes out right around 10% like I'm hoping!
March 29, 2005 pm 05:50pm
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Ingredients (Extract, 5.1 gal)
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 9 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2 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.
- 2.2 oz
Hallertau - 4.2 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1.5 oz
Saaz - 3.5 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.099 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.020 | 1.008 - 1.014 | |
| Color: | 8.9 SRM | 4.5 - 7 | |
| Alcohol: | 10.5% ABV | 7.5% - 9.5% | |
| Bitterness: | 28.9 IBU | 20 - 40 | |
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