Belgian Tripel extract

Belgian-Style Tripel - Extract

First attempt at a Tripel after sampling and enjoying many on my honeymoon in Brussels! Going to try using simple table sugar rather than the CandiSugar and using up a load of Saaz hops I have left over from a wheat beer.

  • Batch Size: 23 L (6.1 gallon)
  • Boil Size: 11.5 L (3 gallon)
  • Boil Time: 60 mins
  • Alcohol by Volume: 7.9%
  • OG: 1.081
  • FG: 1.020
  • IBU: 7.6
  • Color:   5.4 SRM
  • Grains/Fermentables
  • 1.5 kg (3.31 lb) Light Dry Malt Extract (4 °L)
  • 3 kg (6.61 lb) Light Liquid Malt Extract (3.4 °L)
  • 0.5 kg (1.1 lb) CaraPils (2 °L)
  • 0.6 kg (1.32 lb) Table Sugar (Sucrose) (1 °L)
  • After Boil
  • 0.115 kg (0.25 lb) Corn Sugar (Dextrose) (0 °L)
  • Hops
  • 1.5 oz (42.52 g) Saaz (Czech) Leaf 3% AA (Boil - 60 mins)
  • 1 oz (28.35 g) Saaz (Czech) Leaf 3% AA (Boil - 20 mins)
  • Yeast
  • Belgian Ale Yeast (Wyeast 1214) (Dry)

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.