Belgian Tripel | Homebrew How-To

candi sugar

💰Cheaper: brown sugar

Brown sugar can mimic the sweetness and color of candi sugar.

pale malt

💰Cheaper: 6-row malt

6-row malt is often less expensive and can be used in similar brewing applications.

hops

💰Cheaper: local hops

Local hops can reduce costs while still providing flavor.

yeast

💰Cheaper: dry yeast

Dry yeast is often cheaper and easier to store than liquid yeast.

Heat water in a brew kettle to approximately 65-70°C.

Add pale malt and steep for 30 minutes to extract sugars.

Remove the grains and bring the liquid to a boil.

Add hops according to your recipe's schedule (bittering hops first).

Boil for 60 minutes, adding additional hops as required.

Cool the wort quickly to around 20°C using a wort chiller.

Transfer the cooled wort to a sanitized fermentation vessel.

Add yeast and seal the vessel with an airlock.

Ferment at a stable temperature (around 20-24°C) for 1-2 weeks.

Check the specific gravity to ensure fermentation is complete.

Bottle with priming sugar for carbonation.

Age the bottles for at least 2 weeks before enjoying.

Cooking Techniques

Spice Level:

Allergens