The Belgian Triple Recipe :
- Color : Golden
- Alcohol content : 8.5%.
- Quantity : 20L
- Bitterness : Moderate
- Difficulty : Medium
- Brewing time : 5h
- Cost : Medium
Ingredients
- 5,6kg of Malt Pilsner
- 200g of Malt de blé clair
- 200g of malt d’avoine
- 1kg of sucre candi blanc
- 40g of Houblon Tradition
- 30g of Houblon Tradition
- 2 Abbaye de Lallemand yeast packets
- Total water volume : 35L (Preferably Sulfate > Chloride : 2:1)
My original recipe contained 30g of Saaz hops as aromatics. In order not to increase the price of the kit, I chose to use only Tradition, as the profile is virtually the same.
Brew our Belgian Triple step by step
Step 1
Heat 20 liters of water to 72°C and pour in the crushed grains.
Stir well to avoid lumps, and bring the temperature down to around 65°C.
Maintain for 60 minutes.
At the same time, heat 15 liters of rinse water to 77°C.
Step 2
Once the saccharification hour is over, move on to filtration and rinsing.
Step 3
Then heat your wort to boiling for 60 minutes.
Add 40g of Tradition hops to infuse right from the start.
After 45 minutes of boiling, add the candy sugar to your brew.
With 10 minutes to go, add the remaining 30g of hops.
Step 4
Cool the wort to 18°C and transfer to the fermenter, not forgetting the yeast.
Your initial specific gravity should be around 1.080.
To control phenolic production during fermentation, start at 18°C and increase to 21°C over the course of a week.
Maintain this temperature for the next 3 weeks.
To be sure you’ve completed fermentation, raise the temperature to 23/24°C for the last 4 days.
Final specific gravity with this type of yeast should be around 1.016.
Step 5
Add 7g per L sugar at bottling.
Triple is a very carbonated style. With such a high final density, make sure you’ve completed fermentation so as not to end up with geysers in the bottle. If you remember to raise your final fermentation temperature, you shouldn’t have any problems.