New Belgium Brewing Trippel clone
(5 gallons/19 L, all-grain)
OG = 1.071 FG = 1.010
IBU = 25 SRM = 7 ABV = 7.9%
Ingredients
9.0 lb. (4.1 kg) pale malt
2.5 lbs. (1.1 kg) cane sugar (15 mins)
1.0 lb. (0.45 kg) Munich malt
2.0 oz. (57 g) Victory® malt
0.25 oz. (7.1 g) coriander (2 min.)
6.1 AAU Target hops (60 min.) (0.56 oz./16 g of 11% alpha acids)
1.1 AAU Liberty hops (15 min.) (0.25 oz./7.1 g of 4.5% alpha acids)
0.5 oz. (14 g) Saaz hops (0 min.)
Wyeast 1214 (Belgian Ale) or White Labs WLP500 (Trappist Ale) yeast
Step by Step
Mash at 149 °F (65 °C). Boil for 90 minutes, adding hops, sugar and spice at times indicated. Ferment at 68 °F (20 °C). (New Belgium ferments part of their Trippel with their Belgian yeast and part with a neutral yeast, then blends the beers to get a beer in which the Belgian yeast characteristics are subdued.)
New Belgium Brewing Trippel clone
(5 gallons/19 L, partial mash)
OG = 1.072 FG = 1.011
IBU = 25 SRM = 7 ABV = 7.9%
Ingredients
4.5 lb. (2.0 kg) Briess Light dried malt extract
14 oz. (0.40 kg) pale malt
2.5 lbs. (1.1 kg) cane sugar (15 min.)
1.0 lb. (0.45 kg) Munich malt
2.0 oz. (57 g) Victory® malt
0.25 oz. (7.1 g) coriander (2 min.)
6.1 AAU Target hops (60 min.) (0.56 oz./16 g of 11% alpha acids)
1.1 AAU Liberty hops (15 min.) (0.25 oz./7.1 g of 4.5% alpha acids)
0.5 oz. (14 g) Saaz hops (0 min.)
Wyeast 1214 (Belgian Ale) or White Labs WLP500 (Trappist Ale) yeast
Step by Step
Steep grains in 3.0 qts. (2.0 L) of water at 149 °F (65 °C) for 45 mintes. Add water to make 3.0 gallons (11 L) of wort and bring to a boil. Stir in roughly half of the dried malt extract and boil for 60 minutes, adding hops, sugar and spice at times indicated. Add remaining malt extract for final 15 minutes of the boil. Ferment at 68 °F (20 °C).
