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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.


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.