Bunny Brewing

Abbey Tripel

Strong Belgian Ale - Tripel

This is a classic Belgian Tripel

Ingredients

4 oz Belgian Aromatic Malt (10°L)
4 oz Carafoam (2°L)
8 lbs Munton's Extra-light Dried Malt Extract
4 oz Malto-Dextrin
1 lb Belgian Clear Candi Sugar
1½ oz Styrian Goldings Hops (4% AA) (60 minutes)
½ oz Styrian Goldings Hops (4% AA) (15 minutes)
1 tsp Irish Moss
White Labs Trappist Ale Yeast (WLP500)

Method

Put Aromatic and Carafoam grains in nylon straining bag and tie closed. Steep the grains in 1½ gallons of 155°F water for 30 minutes. Remove bag and drain. Bring water to the boil and remove from heat. Add Malt Extract, Candi Sugar and Malto-Dextrin and stir to dissolve well. Top up to 2½ gallons. Bring water back to a boil and add the Bittering Hops. Boil for 45 minutes and then add the Flavor Hops and the Irish Moss. Boil for another 15 minutes.

This recipe is also excellent using yeast cultured from a bottle of Chimay instead of using the White Labs yeast.

O.G. 1.080

A Home Brewery

Abbey Tripel

Strong Belgian Ale - Tripel

Ingredients

Method