21:49 Belgian Tripel Recipe
Taste: Pepper, Honey, Orange
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Malt Ingredients
Hops Ingredients
Yeast Ingredients
Other Ingredients
Method
Mashing
- 1
Mash the Grains
In a large brew kettle, heat 3 gallons of water to 165°F (74°C). Add the Pilsner Malt, Caramel Malt, and Wheat Malt, stirring to ensure all grains are wet. Maintain the temperature at 150°F (65°C) for 60 minutes.
Boiling
- 2
Boil the Wort
After mashing, remove the grains and bring the liquid to a boil. Add the Saaz Hops and boil for 60 minutes. 15 minutes before the end of the boil, add the Styrian Goldings Hops, Honey, Orange Peel, Coriander, and Black Pepper.
Cooling
- 3
Cool the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C). Transfer the cooled wort to a sanitized fermentation vessel.
Fermentation
- 4
Pitch the Yeast
Sprinkle the Belgian Ale yeast over the surface of the cooled wort. Seal the fermentation vessel with an airlock and let it ferment in a dark, cool place for 2 weeks.