Homebrew Recipe: Belgian Tripel


I’ve to confess not pondering I would love this beer as a lot as I do. I’m removed from snobbish with beers, nevertheless it being a largely extract beer with solely four oz. of specialty grains, I used to be not anticipating what I ended up with. It’s scrumptious and potent (Eight-9% ABV), and positively a keeper of a recipe. It’s an easy-drinking beer however due to the excessive alcohol stage, you don’t need to have an excessive amount of of this in a single sitting. The brew benefited from about six months of growing older, however in all honesty it was fairly good after about one month.

Substances:

  • 6.6 kilos gentle LME
  • three kilos Pilsen DME
  • 1 pound Gentle Candi Sugar
  • four oz. Belgian fragrant malt
  • 1 oz. Northern Brewer hops (55 min)
  • zero.5 oz. UK Golding Hops (5 min)
  • Starter of Belgian Robust Ale yeast (Wyeast 1388) or Abbey Ale yeast (White Labs WLP530)

Methodology

It is a five-gallon, 60-minute boil recipe. Steep the grains in sizzling water about 150-165 levels F for 20 minutes. You’ll want to use a grain bag for this, in fact.

I kegged my beer but in addition reserved one giant bottle’s value that I primed with sugar. It’s positively a bit extra pleasing to have this carbonated with sugar, however solely barely so. It was superior with the compelled CO2 as properly.

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