A Triple Called Quest – Belgian Tripel

SKU: CMTYRCP-0047 Category: Tags: , ,


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This is a Community Recipe created by deadlygoldfish, this was voted in first place in the Swindon Homebrewers Winter Beer competition 2018

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)


Dingemans Aromatic Malt (115 grams)
Dingemans Pilsen Malt (6400 grams)
First Gold Pellets (35 grams)
Saaz Pellets (15 grams)
Belgian Candi Sugar Rocks Clear 1kg (1 packs)
WLP550 Belgian Ale Yeast  (1 packs)


Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Tripel
Batch Size: 21
Original Gravity: 1074
Final Gravity: 1010
ABV %: 8.4
IBU: 28

Temperature °C: 65
Length (mins): 75
Out temp °C: 75
Out time (mins): 10

Boil time (mins): 90

Additions and timing:

First Gold 35g @75 mins
Saaz 15g @10 mins

Secondary additions and timing:

Protofloc 1/4 tablet @15 mins
Yeast nutrient @15 mins

Yeast: WLP 550
Fermentation temperature/steps: 18c 2 days, 19c 2 days, 20c 2 days, 21c 4 days, 24c 4 days, 26c 4 days, 20c 5 days, 0c for 5 days


I kegged my beer and it aged well. I did a few bottles but they tasted sweet and much darker in colour, assume due to oxidation.

Additional information

Weight 8.015 kg


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01793 486 565


Unit A2 Faraday Road,
Dorcan Swindon,

Company registration number: 0781962