Description

This is a Community Recipe created by bythemashtungmail

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Dingemans Pilsen Malt (6000 grams)
Saaz Pellets (90 grams)
Belgian Candi Sugar Clear 1ltr (1 packs)
Wyeast 1388 BELGIAN STRONG ALE.  (1 packs)

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Tripel
Batch Size: 20L
Original Gravity: 1.077
Final Gravity: 1.010
ABV %: 9.0
IBU: 22.9

THE MASH
Temperature °C: 67
Length (mins): 90
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

Add Candi sugar at start of boil to ensure it fully disolves
Add 60g of Saaz hops at start of boil
Add 30g of Saaz at flame out.

Secondary additions and timing:

No other additions

Yeast: Wyeast 1388 Belgian Strong Ale. Pitch at 22°C
Fermentation temperature/steps: Ferment at 22-24°C till FG is reached. leave to condtition for 3-5 days then crash cool to to help clear and rack to keg or bottle.

Comments:

If you’re a fan of strong beers and have an appreciation of subtle and easy drinking complexity, then a Belgian Triple will always be a great beer to grab. A simple recipe and malt bill combines with delicate and delicious yeast esters to make a pale beer style that is famous worldwide.

If you’re interested in listening to the episode of By The Mash Tun podcast where we talk about this recipe you can find it at https://www.kaiju.fm/by-the-mash-tun/49-belgian-triple/