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Toboggan Tripel

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.

Type: Ale

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


  1. Bring 3.8 gallons of water to 165ºF.
  2. Mash grains at 152ºF for 1 hour.
  3. Heat 4.25 gallons of 180ºF sparge water in a kettle.
  4. Sparge and collect 6 gallons in kettle; bring to a boil.
  5. Add 1 oz Tettnang hops and 2 lbs Candi Sugar.
  6. After 50 minutes, add yeast nutrient.
  7. After 5 minutes, add 2 oz Czech Saaz hops.
  8. After 5 minutes, remove from heat and cool to 70ºF.
  9. Transfer to primary fermenter.
  10. 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%

IBU: 28

Color: 5


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