Name: Bridge View Taverns BROTHER VICTOR'S TRIPEL Recipe
Cook time: 48 h
Total time: 48 h
Yield: 53 servings
Cuisine: Belgian
Ingredients: 10 lbs Pilsner malt (floor-malted or base pale pils); 1 lbs Vienna malt; 0.5 lbs Aromatic/Caramunich malt; 2 lbs Belgian candi sugar (clear/light) or table sugar; 1 oz Styrian Goldings hops (bittering); 0.75 oz Saaz or East Kent Goldings hops (late aroma/hop flavor); 1 tablet Whirlfloc tablet or Irish moss (clarifier, optional); 1 pack Trappist / Belgian Tripel ale yeast (liquid or dry Belgian strong ale strain, e.g., Wyeast 1762/Chouffe or White Labs WLP500 / Safbrew T-58); 1 tsp Yeast nutrient (optional, to taste); 6 gal Brewing water (adjusted for moderate sulfate/chloride balance); 4 oz Priming sugar (for bottle conditioning) or carbonation plan for kegging

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Belgian style Tripel, fermented with a Trappist ale yeast.

Heat 4.5 gallons of brewing water to 165°F (74°C). Add the crushed Pilsner, Vienna and Aromatic malts to your mash tun and stir in the water to reach a mash temperature of 152°F (67°C). Hold at 152°F for 60 minutes, stirring occasionally to maintain even temperature.

Heat and Mash In

After 60 minutes, raise the mash temperature to 168°F (76°C) over 10 minutes (mash out) to stop enzymatic activity. Rest 10 minutes.

Mash Out

Sparge with enough 170°F (77°C) water to collect approximately 6.5–7.0 gallons of wort in the kettle (target pre-boil volume ~6.5 gal). Aim for a final pre-boil gravity around 1.060–1.066 before adding sugars (will vary by system).

Sparge

Bring the collected wort to a vigorous boil. Start a 90-minute boil (traditional for Belgian Tripel to encourage complex malt/hop development and allow adequate hot break and caramelization).

Boil

With 90 minutes remaining (start of boil), add 1.0 oz Styrian Goldings hops. This addition provides the primary bitterness. Boil for the remaining time.

Bittering Hop Addition

With 10 minutes left in the boil, add 0.75 oz Saaz/EK Goldings hops and the whirlfloc tablet (or Irish moss) to aid clarity and add delicate hop aroma.

Late Hop & Clarifier

When there are 15 minutes remaining in the boil, add the 2 lbs of light candi sugar (dissolved in a small amount of hot wort or water) to fully dissolve and integrate. Continue boiling.

Sugar Addition

At the end of the 90-minute boil, chill the wort quickly to 66°F (19°C) using your wort chiller to minimize infection risk and stop hot break particles from remaining in solution.

Cool Wort

Transfer chilled wort to a sanitized fermenter, leaving heavy trub behind. Top up with sanitized water if needed to reach 5.25 gallons final volume. Aerate or oxygenate the wort well—Tripels are high-gravity and require adequate oxygen for healthy yeast growth (e.g., vigorous shaking, aeration stone to ~8–10 ppm O2).

Transfer and Aerate

Pitch the prepared Trappist/Belgian strong ale yeast at 66°F (19°C). If using a liquid yeast, make a sufficiently sized starter (recommended for high gravity beers). If using dry yeast, rehydrate per manufacturer instructions or pitch directly if recommended.

Pitch Yeast

Ferment at 66–70°F (19–21°C) for the first 4–7 days to encourage a healthy, active fermentation and estery phenolic profile. Gravity should drop substantially during this time.

Primary Fermentation

After active fermentation slows (visible krausen subsides, typically days 4–7), raise the temperature to 72–74°F (22–23°C) for 2–5 days to help finish attenuation and allow the yeast to clean up byproducts, producing the characteristic Tripel dryness.

Raise Temperature

Rack to a secondary or leave in primary for an extended conditioning period for 1–2 weeks at 65–68°F (18–20°C), then cold condition at 40–50°F (4–10°C) for several days to clarify before packaging (optional; many brewers finish and package directly).

Secondary / Conditioning (optional)

Confirm final gravity; a well-attenuated Tripel typically finishes around 1.006–1.012 depending on yeast and fermentation (high attenuation expected). Calculate bottle priming sugar for target carbonation (~2.6–3.0 volumes CO2 for Belgian Tripel). For 5 gallons, use approximately 4 oz (115 g) priming sugar by weight — adjust by desired volumes and temperature.

Final Gravity and Packaging

If bottling, dissolve priming sugar in 1 cup boiling water, cool, add to sanitized bottling bucket, rack beer on top and fill bottles. Condition at 68–72°F (20–22°C) for 2–3 weeks to carbonate, then cold condition for clarity. If kegging, force carbonate to 2.6–3.0 volumes or naturally carbonate in keg per procedure.

Bottle Conditioning / Kegging

Serve chilled in a tulip or goblet glass at 45–50°F (7–10°C). Expect a golden to deep straw color, robust fruity/spicy esters, floral hop notes, and a dry, effervescent finish with alcohol warmth (~8.0–9.5% ABV depending on mash efficiency and attenuation).

Serve

Water profile: aim for a balanced profile with moderate sulfate-to-chloride ratio (e.g., 50–100 ppm sulfate, 50–100 ppm chloride) to allow hop presence without harshness. Adjust minerals if necessary. Use fairly soft to moderate hardness water; acidify mash slightly if using very soft water to ensure proper enzyme activity.

Yeast health: because Tripels are high gravity, use a healthy, adequately sized starter or multiple dry yeast packs. Consider adding yeast nutrient at the start of fermentation to aid attenuation and yeast health.

Pilsner malt (floor-malted or base pale pils)

Vienna malt

Aromatic/Caramunich malt

Belgian candi sugar (clear/light) or table sugar

Styrian Goldings hops (bittering)

Saaz or East Kent Goldings hops (late aroma/hop flavor)

Whirlfloc tablet or Irish moss (clarifier, optional)

Trappist / Belgian Tripel ale yeast (liquid or dry Belgian strong ale strain, e.g., Wyeast 1762/Chouffe or White Labs WLP500 / Safbrew T-58)

Yeast nutrient (optional, to taste)

Brewing water (adjusted for moderate sulfate/chloride balance)

Priming sugar (for bottle conditioning) or carbonation plan for kegging

BROTHER VICTOR'S TRIPEL

Make BROTHER VICTOR'S TRIPEL Recipe in just 48h . Belgian style Tripel, fermented with a Trappist ale yeast.

BROTHER VICTOR'S TRIPEL

Descriptors

Tasting Notes

Food Pairings

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