Brew your best Belgian Tripel

candi sugar

🥗Healthier: honey

💰Cheaper: table sugar

Honey adds flavor complexity while being a natural sweetener.

pale malt

🥗Healthier: light malt extract

💰Cheaper: corn syrup

Light malt extract can mimic the flavor profile with less cost.

hops

🥗Healthier: bittering hops

💰Cheaper: hop extract

Hop extract provides bitterness without the cost of whole hops.

yeast

🥗Healthier: liquid yeast

💰Cheaper: dry yeast

Dry yeast is more accessible and easier to store.

Brew 10 gallons of Belgian Tripel using 26.5 pounds of Pilsner floor malted grain.

Add 1 pound of aromatic malt and 1 pound of victory malt to the mash.

Add 2 pounds 4 ounces of table sugar about 10 minutes before the end of the mash.

Take a mash reading by drawing a sample and using a hydrometer, adjusting for temperature with Brewers Friend.

If the pre-boil gravity is low (1050 instead of 1059), extend the mash time and retake the reading.

Start the boil, adding 1.6 ounces of nugget hops after an hour of boiling.

Add crushed coriander to the boil with 20 minutes remaining.

Add dry malt extract (DME) to the boil to increase gravity, totaling 1 pound 5 ounces, and extend the boil by 10 minutes.

Add the final hop addition with 5 minutes remaining in the boil.

After boiling, cool the wort using a plate chiller for about 30 minutes, aiming for a temperature around 81 degrees.

Prepare a yeast starter with 2 packets of Belgian ale yeast from White Labs in a 2-liter starter, and pitch the yeast into the cooled wort.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens