Belgian Tripel

This traditional Tripel recipe has a white, creamy head. The aroma has elements of malt and citrus, which lead to a mildly sweet orange flavor. Our ingredients for this recipe include: 4 lb. Extra Light DME, 3.3 lb. Pilsen liquid malt extract, 1.5 lb. Belgian Clear candi sugar, 8 oz. Caravienne, 4 oz. Aromatic malt specialty grains, 2 oz. Styrian Goldings, 1 oz. Willamette pellet hops, 1 oz. Sweet Orange peel, grain bag, priming sugar and yeast.

**Due to the amount of fermentable sugars it is strongly recommended to leave in secondary fermenter for 9-12 months to allow flavors to properly blend.

Note: As of the release of the 17th Edition catalog, the price of this kit has increased due to the rise in cost of Fermentis dry yeast.