Name: Bridge View Taverns TI TRIPEL ALE Recipe
Cook time: 20 h
Total time: 20 h
Yield: 5 servings
Cuisine: Belgian
Ingredients: 12 lbs Pilsner malt (light base malt); 2 lbs Belgian pale malt; 1.5 lbs Candi sugar, clear (dextrose or inverted sugar); 0.5 lbs Aromatic malt (or Vienna); 0.25 lbs Carapils/Dextrine malt; 1 oz Styrian Golding or Saaz (bittering); 1 oz Hallertau or Styrian Golding (flavor/aroma addition); 3 oz Citra (primary dry hop); 2 oz Mosaic (secondary dry hop); 1 oz Nelson Sauvin or Amarillo (optional tertiary dry hop/finish); 2 vials Belgian Tripel / Abbey ale yeast (e.g., Wyeast 3787 or White Labs WLP500); 1 tsp Yeast nutrient; 5 oz Priming sugar (for bottling) or carbonation conditioning; 6 gal Brew water (adjusted for moderate bicarbonate, soft to moderate profile); 1 each Campden tablet (optional, for chlorine/chloramine); 1 tsp Irish moss or whirlfloc (clarifier); 1 each Whirlfloc (if using tablet instead of Irish moss)

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

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

Heat 4.5 gallons (17 L) of brewing water to 165°F (74°C). If necessary, add a Campden tablet per manufacturer's instructions and let sit 5 minutes. Mash in the crushed grains (Pilsner, Belgian pale, aromatic, Carapils) and hold at 149–152°F (65–67°C) for 60 minutes for a moderately fermentable wort that yields a dry but slightly full Belgian Tripel body.

Prepare mash

After 60 minutes, perform a mashout by raising mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lauter performance.

Sparge with enough water at 168°F (76°C) to collect approximately 6.5–7.0 gallons (24.6–26.5 L) of pre-boil wort depending on system losses. Target pre-boil volume to yield ~5.5 gallons (21 L) into the fermenter after the boil and losses.

Dissolve the candi sugar (clear) into a cup of 150–160°F (65–71°C) sparge water or add directly to the kettle near the end of the boil (see below). Aim to incorporate it so it fully dissolves.

Bring the collected wort to a vigorous rolling boil. Watch for boilovers for high-sugar Belgian worts.

Bring wort to boil

At the start of a 90-minute total boil, add 1 oz Styrian Golding or Saaz for bittering. A traditional Tripel often uses a long boil (75–90 minutes) to develop Maillard complexity and concentrate the wort; use 90 minutes if you want more color and depth.

Bittering addition

With 15 minutes remaining in the boil, add 1 oz Hallertau (or similar) and 1 tsp Irish moss (or the whirlfloc tablet at 15 minutes) to help with clarity. Add the candi sugar now if you did not add during sparge: stir to fully dissolve.

Flavour/aroma hops and clarifier

If you want a more neutral, dry finish without strong maltiness, keep the boiled time at 75 minutes and adjust additions accordingly. Longer boils will darken slightly and add caramel/toffee notes.

At flameout, chill the wort quickly to 68–70°F (20–21°C) using a plate chiller, immersion chiller, or ice bath. Rapid cooling preserves hop aroma and reduces DMS risk.

Transfer chilled wort to a sanitized fermenter, leaving as much trub behind as practical. Top up with boiled/cooled water to reach 5.0–5.25 gallons (19–20 L) if necessary. Measure original gravity (OG); target OG is 1.072–1.078 depending on boil concentration.

Aerate the wort thoroughly by shaking, splashing, or using pure oxygen (recommended for high-gravity ales): aim for 8–12 ppm dissolved oxygen before pitching yeast.

Rehydrate or make a yeast starter with the Belgian Tripel/Abbey yeast to ensure a healthy cell count appropriate for a high gravity wort (typically a 2–3 L starter or two hydrated vials as listed). Pitch at 66–70°F (19–21°C). If using a starter, cool and add to the wort at pitching temp.

Pitch yeast

Ferment at 68–72°F (20–22°C) for active primary fermentation. Expect vigorous fermentation with fruity esters characteristic of Belgian strains. After 3–5 days of active fermentation, allow temperature to rise slightly (to 72–75°F / 22–24°C) for a diacetyl/ester cleanup and to help the yeast attenuate fully.

Primary fermentation should finish in 7–10 days. Final gravity target for a Tripel is typically 1.006–1.014 depending on yeast attenuation. Let the beer remain on the yeast for an additional 3–7 days after primary activity subsides to condition and clear.

After active fermentation has slowed but before final gravity is reached (around day 4–7) or after transferring to a secondary/bright tank, add dry hops: 3 oz Citra, 2 oz Mosaic, and optional 1 oz Nelson Sauvin/Amarillo. If adding at high krausen, the hop biotransformation can enhance tropical/stoney fruit esters; adding later (after FG) preserves fresher citrus peel aroma. Leave hops in contact for 3–5 days for maximum aroma without excessive vegetal character.

Dry hop additions (to add citrus peel & stone fruit nuances)

Cold crash to ~36–40°F (2–4°C) for 24–48 hours after dry hop contact to drop solids and make racking easier.

Rack to a bottling bucket or bright tank, avoiding hop/trub transfer.

If bottling, dissolve 5 oz priming sugar in 8 oz boiling water, cool, and add to bottling bucket. Gently rack beer onto priming solution and bottle. Target carbonation for a Tripel is fairly high: 2.4–2.6 volumes CO2.

If kegging, carbonate to 2.4–2.6 volumes CO2 via CO2 tank or natural conditioning in a sealed pressure vessel.

Age bottles or keg at 55–60°F (13–16°C) for 2–3 weeks to develop dryness and allow esters to integrate, then condition at serving temperature (48–54°F / 9–12°C) and serve in a tulip glass to concentrate hop and yeast aromatics.

Sanitize all equipment that contacts wort or beer after the boil. Use recommended sanitizer contact times. Strong sanitation practice is especially important for high gravity beers that spend extended time conditioning.

Adjust water profile if needed: moderate sulfate for hop perception (50–100 ppm) and moderate chloride for a rounder malt character (~50 ppm). Keep bicarbonates low to avoid harshness in a pale/triple style.

Expect ABV in the 8.5–10.5% range depending on OG and attenuation. Monitor fermentation and be patient; Belgian yeasts produce much of the signature character during fermentation and warm conditioning.

Pilsner malt (light base malt)

Belgian pale malt

Candi sugar, clear (dextrose or inverted sugar)

Aromatic malt (or Vienna)

Carapils/Dextrine malt

Styrian Golding or Saaz (bittering)

Hallertau or Styrian Golding (flavor/aroma addition)

Citra (primary dry hop)

Mosaic (secondary dry hop)

Nelson Sauvin or Amarillo (optional tertiary dry hop/finish)

Belgian Tripel / Abbey ale yeast (e.g., Wyeast 3787 or White Labs WLP500)

Yeast nutrient

Priming sugar (for bottling) or carbonation conditioning

Brew water (adjusted for moderate bicarbonate, soft to moderate profile)

Campden tablet (optional, for chlorine/chloramine)

Irish moss or whirlfloc (clarifier)

Whirlfloc (if using tablet instead of Irish moss)

TI TRIPEL ALE

Make TI TRIPEL ALE Recipe in just 20h . Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Descriptors

Tasting Notes

Food Pairings

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