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Houblon Chouffe Clone

Houblon Chouffe Clone

Belgian Tripel • All Grain • 5 gal

jrs one

Hoppy Belgian Tripel or Belgian IPA...whatever, a clone of a damn good beer

April 28, 2010 at 10:14pm

4.0/5.0 1 rating

Ingredients (All Grain5 gal)

  • 12.25 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 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.

  • .77 oz Columbus - 13.0 AA% pellets; boiled 60 min


    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • .33 oz Columbus - 13.0 AA% pellets; boiled 20 min


    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1.5 oz Saaz - 5.0 AA% pellets; boiled 7 min


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

  • 1 oz Amarillo® - 8.5 AA% pellets; added dry to secondary fermenter


    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 ea Whirlfloc Tablets (Irish moss) - at 15 minutes left in boil (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Wyeast 3522 Belgian Ardennes™

    Wyeast 3522 Belgian Ardennes™

    One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.


Mash at 148 for 90 minutes. Boil for 75 minutes.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: C - Belgian Tripel

Range for this Style
Original Gravity: 1.080 1.075 - 1.085
Terminal Gravity: 1.010 1.008 - 1.014
Color: 4.6 SRM 4.5 - 7
Alcohol: 9.2% ABV 7.5% - 9.5%
Bitterness: 58.4 IBU 20 - 40



I love this recipe

2014-01-04 3:37pm

I've been brewing this recipe for several years now and it's my favorite. My only changes were to add 1 oz of centennial at 1 min. and skip the dry hopping. I also use table sugar and mash at 152 for 60 min. This stuff is great.

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