Silent Tripel

(5 gallons/19 L, all-grain)
OG = 1.078 FG = 1.011 IBU = 30 SRM = 11–12 ABV = 8.7%

Ingredients

12.5 lbs. (5.7 kg) pale ale 2-row malt
1.0 lb. (0.45 kg) light Munich malt (~10 °L)
0.4 lb. (0.18 kg) crystal malt (~60 °L)
0.63 lbs. (0.29 kg) table sugar (sucrose)
0.63 lbs. (0.29 kg) corn sugar (glucose)
4.33 AAU Hallertauer Magnum (bittering)(0.33 oz./9.4 g of 13% alpha acid)
4.33 AAU Tettnanger hops (bittering) (1.1 oz./31 g of 4% alpha acid)
0.5 oz. Hallertauer Mittelfrüh hops (flavor)
1 tsp. Irish moss Wyeast 1388 (Belgian Strong Ale) or White Labs WLP500 (Trappist Ale) (primary fermentation)
Wyeast 1762 (Belgian Abbey II) or White Labs WLP530 (Abbey) (conditioning)
1 cup table or corn sugar (for priming)

Silent Tripel

(5 gallons/19 L, extract only)
OG = 1.072–1.079 FG = 1.010–1.011 IBU = 30 SRM = 11 ABV = 7.9–8.5%

Ingredients

7.5 lbs. (3.4 kg) pale ale malt syrup (such as Edme Maris Otter, Coopers, Muntons or John Bull)
1 lb. (0.45 kg) amber malt syrup (such as Weyermann Munich)
0.75 lbs. (0.34 kg) plain dark malt extract (such as Alexander’s, Briess, Coopers, Glen Brew, John Bull or Muntons)
0.63 lbs. (0.29 kg) table sugar (sucrose)
0.63 lbs. (0.29 kg) corn sugar (glucose)
4.33 AAU Hallertauer Magnum (bittering) (0.33 oz./9.4 g of 13% alpha acid)
4.33 AAU Tettnanger hops (bittering) (1.1 oz./31 g of 4% alpha acid)
0.5 oz. Hallertauer Mittelfrüh hops (flavor)
1 tsp. Irish moss
Wyeast 1388 (Belgian Strong Ale) or White Labs WLP500 (Trappist Ale) (primary fermentation)
Wyeast 1762 (Belgian Abbey II) or White Labs WLP530 (Abbey) (conditioning)
1 cup table or corn sugar (for priming)