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Nothing will warm your soul after a long hard day of sledding like a Tripel. Creamy in texture and easy to drink, this golden colored beer hides it’s high ABV well.
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Staff
Quantity Ingredient Comment Malt Style 11 lbs Pilsen Malt Mash 0.5 lb Victory® Malt Mash 2 lbs Clear Candi Sugar 60 min boil 1 oz Tettnang Hops (4.5% AAU) 60 min boil 2 oz Czech Saaz Hops (4.2% AAU) 5 min boil 2 packs WLP510 Bastogne Belgian Ale Yeast Fermenter 1 capsule Servomyces Yeast Nutrient 10 min boil
- Bring 3.8 gallons of water to 165ºF.
- Mash grains at 152ºF for 1 hour.
- Heat 4.25 gallons of 180ºF sparge water in a kettle.
- Sparge and collect 6 gallons in kettle; bring to a boil.
- Add 1 oz Tettnang hops and 2 lbs Candi Sugar.
- After 50 minutes, add yeast nutrient.
- After 5 minutes, add 2 oz Czech Saaz hops.
- After 5 minutes, remove from heat and cool to 70ºF.
- Transfer to primary fermenter.
- Pitch two packs of WLP510 yeast.
Primary Fermentation: 1 week at 66ºF - 72ºF.
Secondary Fermentation: 3 weeks at 66ºF - 72ºF.
Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP510 yeast for 3-4 weeks.
Original Gravity: 1.075
Final Gravity: 1.015
Alcohol by Weight:
Alcohol by Volume: 7.9%