DetailsModeled after a famous Belgian ale brewed by Trappist Monks, this traditional Tripel recipe pours a deep gold with a white, creamy head and the aroma has elements of malt and citrus, which lead to a mildly sweet orange flavor in the finish. It finishes dry despite it's strength making it deceptively drinkable.
Our ingredients for this recipe include: 4 lb. Pilsen DME, 3.15 lb. Pilsen liquid malt extract, 2 lb. Clear candi sugar, 8 oz. Caravienne, 4 oz. Aromatic malt, 2 oz. Styrian Goldings, 1 oz. Sweet Orange peel, grain bag, priming sugar and yeast.
- Details & Instructions
4.8 / 5.056 ReviewsWyeast tip!!It would be a wise choice to use an blow off tube rather than only an airlock. My particular batch pushed the airlock out of the rubber grommet and foamed over like crazy. When I finally noticed that something was wrong is was far to late to salvage the batch, not a problem with Midwest or the kit in any way. The problem was the guy doing the brewing, so my advice is to use a blow off tube... CheersJuly 25, 2013tripelKit is a little expensive, but the results are good. Mine and a mild orange flavor and a very malty finish. Head retention was excellent and color was good.August 13, 2013Packs a punchThis is a great tasting beer. You need to give it a lot of time to develop, but its worth the wait. It's really high in alcohol though (I have to warn my guests to drink it very sparingly if they're driving).November 15, 20161st Time BrewerFollowed directions as provided. Some assistance from the great folks at Midwest. Left in secondary for a month, just bottled and can't wait to crack open that 1st bottle. The little sample I had was outstanding. Going to get another batch going here real soon.August 19, 2013It was worth the waitI gave it 4 weeks in the primary, and then racked to the secondary, where I left it for 11 months. I kegged it, and 2 weeks later its excellent. It is a very high alcohol beer, but it tastes very good, not like some rot gut, sugar beer._x000D_I will brew it again, too bad it takes so long._x000D__x000D_PS - if you do the math, this kit works out to less than half the price you would pay at the store.September 15, 2013Better every dayGoing on six months since I started this one. I used the wyeast option and did about ten weeks in secondary. I've been checking it periodically starting at 4 months out. It was a little harsh at first, but it has improved steadily. It's better every time I check it, and it is getting close to awesome. The plan is to try to leave these 32 bottles alone for another 2-3 months. My wife picked the kit and says I can have 6 of the 32, the rest are hers. That's her opinion. Either way, I need another kit!September 20, 2013Couldn't Wait any LongerBack on 8/19/2013 I left a reviw to say how I couldn't wait to try one of these. Well, I couldn't wait any longer. After 6 weeks in the bottle, I put 2 in the frig for a bit and then cracked one open. Unbelievable, I traditionally enjoy a St. Bernabus Apt 12 or Tripel, but at $10 a bottle, and a 11.2 oz bottle to be exact, this Belgium Tripel tastes as good, or better. Only 1 problem, I can't image not being tempted to drink these, so I promised my wife I would order another kit, brew it, and forget about it for 6-9 months. Excellent Belgium, now I don't have to spend $10 a bottle for the St Bernabus. Can't wait to have another one of these, their the bestOctober 9, 2013Flavorful beerI like the taste, but it's not as strong as I'd expected for a Tripel. Still a good beer anyway. I used the dry yeast, which was ok, but next time I make this beer I'll use the liquid yeast.November 30, 2013Strong and goodI made this last year and have aged it a full year. Its excellent and I'm going to keep most of it for myself. If i have one beer a week I can see how the taste changes over time. I just brewed another kit so I'll have this again in a year.January 22, 2014Here We Go AgainAs I stated in an earlier reivew, this Belgium Tripel is excellant. And, as I promised my wife, I ordered another kit and brewed this Belgium on Jan. 19th. This time, however, I was able to enjoy a few of the Belgium Tripel's from my previous batch while I was brewing. This made the brewing experience all the better.SG was right on the money as was my last batch.. As I did with my previous batch, I am going to leave 2 weeks in primary, one month in the secondary, and bottle. And then hide for 6-9 months. Can't waitJanuary 23, 2014
- Customer Q&A
Browse 4 questions Browse 4 questions and 5 answersAfter cooking the wort, I poured it into the bucket for primary fermentation. With all the sediment, was that a mistake? Of course when I transfer to secondary fermentation I will siphen to alleviate the sediment.BEST ANSWER: I hope you meant after "cooling" the wort!. I poured it all in the fermentation bucket except the last quart perhaps. Regardless, you should be fine since you'll be transferring into the secondary anyway!I added all of the LME and DME at the start of the boil, and then later read that the LME should be added during the last 10 minutes. Will this affect the quality of the final product?BEST ANSWER: The late addition of malt is designed to make the brew lighter in color. Adding it in the beginning may make it slightly darker than intended. It will not impact the flavor, though.My Belgium Tripol is in the secondary fermenter and is very cloudy. Any suggestions on how I can clear it up before I bottle it?BEST ANSWER: I use a pinch of irish moss about 15 min before flameout, but mine was cloudy as well in the secondary as I stirred up some trub during the transfer when my spout got clogged with the orange peel. I let it sit in the secondary for a couple of weeks and the cloudiness resolved. I plan to transfer again and filter the beer through a sanitized muslin boiling bag to get rid of the remaining orange peel. This has worked in the past. In the future, if I remember, I'll put the orange peel in a boiling bag during the brew, so I don't have these hiccups later.I brewed another Tripel batch from an extract kit from another company. Those directions called for a couple of months of secondary fermentation before bottling. What is your opinion on that?BEST ANSWER: First, a couple of qualifiers. I have been brewing from extract for about 2 years and have brewed about 40 kits total. I've tried lots of different recipes but I haven't strayed too far from "following the directions and letting it do its thing." So take that for what it's worth.
I have brewed the tripel 3 times, and will be brewing it again today for a 4th time. The first batch I used the dry yeast (this one ended up winning 2nd place at the Iowa State Fair homebrew competition, interestingly) but the other two batches I have used liquid yeast. Looking back at my notes, my total fermentation times have been consistently at 12-15 weeks. Typically 1 month in primary and 2 months in secondary. One batch went 2 months primary 1 month secondary. They've all been pretty good, by my estimation.
Funny that you ask this question because for my batch today I was planning on 1-2 weeks in primary and then only ~2 weeks in secondary, to see if there's a noticeable difference. Some folks subscribe to the theory that bottle-aging makes as much difference as secondary fermentation, so I'm about to find out.
That was a long answer to a short question. You asked for my opinion, which is "well, that's what all my kits recommend, and what I've always done, but today I'm about to forge my own path!" I can say that if you give it a couple of months you will get good results. In another month plus bottling time, I can report back to see how the abbreviated fermentation period turns out. Hope this helps; happy brewing.