Belgian Tripel All-Grain Template

Belgian-Style Tripel - All Grain

Recipe Description

This recipe is a base template for the Belgian-Style Tripel style. While you are welcome to brew this recipe as is it's intended to be used as a starting point for creating your own recipe.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 6 gal (22.7 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 8 lbs (3.63 kg) Belgian Pilsner 2-Row (2 °L)
  • 4 lbs (1.81 kg) CaraPils (2 °L)
  • 1 lbs (0.45 kg) Belgian Aromatic (22.5 °L)
  • 1 lbs (0.45 kg) Clear Candi Sugar (0.5 °L)
  • After Boil
  • 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
  • Hops
  • 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 60 mins)
  • 1 oz (28.35 g) Saazer 4.7% AA (Boil - 15 mins)
  • Yeast
  • Trappist High Gravity (Wyeast 3787) (Liquid)

Directions

Infusion Step: Mash at 152 °F (67 °C) for 60 minutes.

Single infusion mash. Add hops at times indicated. Add candi sugar with 15 mins left in the boil. Cool and pitch yeast.

Corn sugar is used for bottle priming.

Hold in primary fermentor for 10 days at 69 °F (21 °C).

Transfer to secondary fermentor for 21 days.

Allow to carbonate and age for 14 days.

If you started brewing this beer today you could be drinking it by May 31, 2014. Start brewing this recipe.