In this video, I show you how to brew a classic Belgian-Style Tripel. This video covers the recipe, the brew, the fermentation and the final tasting. This is easily one of my all-time favorite styles of beer and is surprisingly not too difficult to brew, provided good fermentation control. I selected a proven strain of estery Belgian yeast to ensure I had good Belgian yeast characteristic and I was not let down. Unfortunately I did end up with a slightly lower OG than planned due to efficiency losses, but the beer still turned out phenomenally. Outside of adding a bit extra base malt, I wouldn't change a thing. This beer ended up having a good dry finish with tart peach, clover honey, pepper, clove, and bicscuity flavors all in a very drinkable package. Definitely a very good brew!
#homebrew #tripel #craftbeer
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Recipe on Brewfather: share.brewfath...
The recipe for 5.5 gallons is below, your efficiency may vary:
"October Moon"
7.4% ABV 34 IBU
11 lb Belgian Pilsner Malt (79.4%)
1.25 lb Vienna Malt (8.6%)
0.25 lb Aromatic Malt (1.7%)
1.5 lb Table Sugar (10.3%)
Single Infusion Mash at 149 F (65 C) for 90 min
Water (ppm): Ca: 86, Mg: 11, Na: 65, SO4: 130, Cl: 100, HCO3: 90
90 minute boil:
60 min - Add 2 oz Tettnanger (4.7% AA)
10 min - Add 1 oz Saaz (2.7% AA)
OG: 1.060
2L starter of Wyeast 3787 Trappist High Gravity yeast
Ferment at 65-68 (18-20 C) for 3 weeks, gradually ramping up to 75 F (24 C)
FG: 1.004
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
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