Belgian Triple Ale
In case you are wondering if a 10% ABV beer would taste different, this one doesn’t really, and YES! a single glass WILL KICK YOUR ASS! This is NOT a Coors Light, drink slow and responsibly – or Else! 😉
Most pubs/breweries sell this beer by the glass only, (if they have it at all).
This traditional Tripel recipe has a white, creamy head. The aroma has elements of malt and citrus, which lead to a mildly sweet orange flavor. Try to substitute grain as close as possible if your store don’t carry exact grain type in recipe.
Age: 4 months minimum, up to 12 months.
60 minute standard mash – our extraction efficiency was at 75%, efficiency on higher gravity beers goes down.
Our OG – 1.092, FG – 1.018
- 17 lbs domestic Pilsner // in last recipe we used German Pilsner Malt as substitution.
- 8 oz Euro Caravienne
- 4 oz Euro Aromatic
Hops / Additional ingredients:
Once you achieve a rolling boil, set timer:
- At start-of-boil add 1.5 oz of Styrian Golding Hops and 1.5 lb of Light Belgian Candi
- At 45 minute of boil add some Irish Moss
- At 5 minutes end-of-boil, add 1 oz of Sweet Orange Peel
- At 2 minutes end-of-boil, add 0.5 oz of Willamette Hops
Make a starter ahead of your brew session, we do ours 1 week ahead by making a whole bunch of extra yeast and then splitting it in half ( half to brew session and the other into storage jars – saves money on buying yeasts and beats washing yeasts after fermentation ).
Wyeast Trappist High Gravity Yeast #3787, also you can try:
Wyeast Belgian Abbeyor or White Labs Belgian Ale yeasts.