Belgian Tripel

Belgian Tripel

(5 gallons/19 L, all-grain)
OG = 1.082   FG = 1.013
IBU = 32   SRM = 6   ABV = 8.9%

This tripel has a standard grain bill and a process like our Belgian dubbel with one twist —the addition of Weyermann Abbey malt. The Abbey malt gives the finished tripel more malt character that the best commercial examples in Belgium all have.

Ingredients
15.75 lbs. (7.2 kg) Pilsner malt
7 oz. (0.2 kg) Weyermann Abbey Malt® (26 °L)
1 lb. (0.45 kg) Belgian candi syrup (1 °L) (near end of fermentation)
8.3 AAU Premiant hops (60 min.) (1.1 oz./31 g at 7.5% alpha acids)
2.6 AAU Saaz hops (30 min.) (0.7 oz./20 g at 3.75% alpha acids)
Wyeast 3787 (Trappist Style High Gravity) or White Labs WLP530 (Abbey Ale) or Lallemand Abbaye or Safbrew BE-256 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a multi-step mash. Mill the grains, then mix with 6.1 gallons (23 L) of 154 °F (72 °C) strike water to reach a mash temperature of 144 °F (66 °C). Hold this temperature for 30 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to 158 °F (70°C). Hold this temperature for 30 minutes. Raise the mash to mash out at 172 °F (78 °C). Vorlauf until your runnings are clear, then begin sparge. Sparge the grains with enough water to obtain 7 gallons (26.5 L) of wort.

Boil for 90 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch yeast and aerate wort.

Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Add the candi syrup once fermentation begins to slow down. Bottle or keg the beer and carbonate to approximately 2.8 volumes.

Belgian Tripel

(5 gallons/19 L, extract with grains)
OG = 1.082   FG = 1.013
IBU = 32   SRM = 6   ABV = 8.9%

Ingredients
8.5 lbs. (3.9 kg) Pilsen dried malt  extract
7 oz. (0.2 kg) Weyermann Abbey Malt® (26 °L)
1 lb. (0.45 kg) Belgian candi syrup (1 °L) (near end of fermentation)
8.3 AAU Premiant hops (60 min.) (1.1 oz./31 g at 7.5% alpha acids)
2.6 AAU Saaz hops (30 min.) (0.7 oz./20 g at 3.75% alpha acids)
Wyeast 3787 (Trappist Style High Gravity) or White Labs WLP530 (Abbey Ale) or Lallemand Abbaye or Safbrew BE-256 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Bring 5 gallons (19 L) of water to approximately 165 °F (74 °C) and hold there, steeping the specialty malt in a grain bags for 20 minutes. Remove the grain bag, and let drain fully. Add the malt extract while stirring, and stir until completely dissolved.

Boil for 60 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes.

Chill the wort to about 65 °F (18 °C), top off to 5.25 gallons (20 L) and then pitch yeast and aerate wort.

Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Add the candi syrup once fermentation begins to slow down. Bottle or keg the beer and carbonate to approximately 2.8 volumes.

Tips for success:

The grain bill for this beer is almost solely Pilsner malt, so it’s important to watch your mash pH as it can get a little high. It may be necessary to add a small amount of acid depending on your specific water profile to bring it back down to an ideal range.