All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.070  FG = 1.009
IBU = 29  SRM = 4  ABV = 8.2%

A classic, easy-drinking, high-alcohol Belgian tripel with a soft, elegant lemon pepper essence.

Ingredients

11.5 lbs. (5.2 kg) Belgian Pilsner malt
0.4 lb. (181 g) Belgian white wheat malt
0.4 lb. (181 g) biscuit malt
1.5 lbs. (0.68 kg) clear Belgian candi sugar
6.6 AAU Magnum hops (60 min.) (0.5 oz./14 g at 13.25% alpha acids)
1 oz. (28 g) Saaz hops (0 min.)
1 oz. (28 g) Lemondrop™ hops (0 min.)
Wyeast 3522 (Ardenne Ale), White Labs WLP550 (Belgian Ale), or SafAle BE-256 yeast 
¾ cup corn sugar (if priming)

Step by Step

Mash in using a fairly thick mash and achieve a single infusion mash temperature of 150 °F (66 °C). If needed, add lactic acid to ensure a mash pH of or near to 5.4. Mash for 90 minutes or until converted. Recirculate and sparge. Collect 7 gallons (26.5 L) of wort in the kettle. Boil for 90 minutes, adding bittering hops at 60 minutes. If you choose, add a yeast nutrient and a clarifier such as Irish moss or Whirlfloc® with 10 minutes remaining, along with the candi sugar. At knockout, add the Saaz and Lemondrop™ hops then begin to whirlpool and allow it to spin down for a total of 20 minutes.

Cool quickly to 66 °F (19 °C), pitch yeast and oxygenate. Primary ferment for four days at 68 °F (20 °C) and then let it free rise to finish out. This should add extra pleasant esters in the finished product.

Total fermentation should take about two weeks. Crash cool, then carbonate to 2.6 volumes or prime and bottle condition. 

Partial Mash Recipe

(5 gallons/19 L, partial mash)
OG = 1.070  FG = 1.009
IBU = 29  SRM = 4  ABV = 8.2%

Ingredients

6 lbs. (2.7 kg) Pilsen dried malt extract
1 lb. (453 g) Belgian Pilsner malt
0.4 lb. (181 g) Belgian white wheat malt
0.4 lb. (181 g) biscuit malt
1.5 lbs. (0.68 kg) clear Belgian candi sugar
6.6 AAU Magnum hops (60 min.) (0.5 oz./14 g at 13.25% alpha acids)
1 oz. (28 g) Saaz hops (0 min.)
1 oz. (28 g) Lemondrop™ hops (0 min.)
Wyeast 3522 (Ardenne Ale), White Labs WLP550 (Belgian Ale),or SafAle BE-256 yeast 
¾ cup corn sugar (if priming)

Step by Step

Before you get started, separately pre-boil and chill about 3.5 gallons (13.25 L) of water so you can add that to top up the wort later.

To get full access to the sugars bound up in the malt’s starch, a partial mash is needed before adding the extract. We will use 1 lb. (453 g) of Pilsner base malt to help convert the white wheat and biscuit malts. 

Using about 1 gallon (4 L) of water, achieve a single infusion mash rest at 150 °F (66 °C). Insert the crushed grains inside a mesh bag for easy removal later. Mash for 60 minutes or until converted. Remove the grain bag, allowing the liquid to drain out. Do not squeeze the bag to avoid leaching tannins into your wort. Add water to create 3 gallons (11 L) of wort in the kettle. Next, raise to near-boiling temperatures, then remove pot from heat and slowly stir in half of your extract until thoroughly dissolved. Return to the heat source and raise to boil. Boil for 60 minutes.

Add bittering hops at the beginning of the boil. With 10 minutes remaining, remove again from the boil and add the rest of the extract and the candi sugar. If you choose, add a yeast nutrient and a clarifier such as Irish moss or Whirlfloc®. At knockout, add the Saaz and Lemondrop™ hops then begin to whirlpool and allow it to spin down for a total of 20 minutes.

Cool quickly to 66 °F (19 °C) and transfer the wort to your fermenter, topping up to a volume of 5.5 gallons (21 L). Pitch yeast and oxygenate. Primary ferment for four days at 68 °F (20 °C) and then let it free rise to finish out. This should add extra pleasant esters in the finished product. Total fermentation should take about two weeks. Crash cool, then carbonate to 2.6 volumes or prime and bottle condition. 

Tips For Success
There are many different colors of candi sugar. Be sure your candi sugar is clear to maintain the color of a typical Belgian tripel. You don’t want a strong flavor contribution from it.