Belgian Tripel is the youngest of the belgian ale trilogy (dubbel, tripel, and quadruple). Clear, pale, yellowish-gold to dark copper with a dense and creamy off-white head. Aroma is complex with a light malt profile. Moderate to high spiciness including peppery and clove-like phenols. Light alcohol tones and fruit esters.
2.5kg Liquid Light Malt Extract
500g Clear Belgian Candy Sugar
300g Carapils Grain malt
300g Caramalt Grain malt
30g Fuggles Hops (5.0% AA) ‐ 60 min boil
MJ M31 or WY1214 Belgian Abbey Yeast
½tsp Wyeast Yeast Nutrient
1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep Carapils and Caramalt Grain for 20‐30 mins with 1.5 litres of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 4 litres of water and 1 kg liquid light malt (approx.) to the saucepan, and bring to the boil whilst stirring.
5. Add 30g Fuggles hops.
6. At the end of the 60 minutes, turn off the heat.
7. Add the rest of the malts, candy sugar and ½tsp nutrient (but not the Dextrose), and stir to dissolve. Place the saucepan in a sink of cool water for 10‐15 minutes.
8. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 20‐22°C. Stir vigorously to aerate.
9. Add yeast and ferment as close as possible to 20°C.
10. On Day 4 of fermentation, add 750g Dextrose to the fermenter, and continue fermentation. Bottle or keg when gravity is consistent over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.