A Belgian tripel style ale - golden in color with plenty of peppery spiciness coupled with a soft malt character. This ale can be enjoyed fresh, but surely improves with age! Two pounds of clear candi sugar help to push the original gravity on this beer while maintaining a medium body. The candi sugar, the phenols from the yeast and the high carbonation contribute to a crisp, dry finish that awakens the palate. Three additions of Tettnang hops at 60, 30 and 45 minutes add just enough hop bitterness to cut through the alcohol. Either Wyeast Belgian Abbey Ale, #1214 or Trappist Ale, #3787 are good choices. Pitch yeast in the 65F range and let the temperature ramp up into the low 70s during fermentation to avoid fusel alcohols and encourage some fruitiness. due to the higher original gravity, we suggest using a yeast starter. A blow-off tube might also be a good idea.
| Yeast Option | None - I have my own yeast or Imperial Yeast B48 Triple Double or White Labs WLP530 Abbey Ale or White Labs WLP550 Belgian Ale or Wyeast 1214 Belgian Abbey or Wyeast 3522 Belgian Ardennes or Wyeast 3787 Belgian Trappist High Gravity or Safbrew T-58 Ale Dry Yeast |
| Alcohol by Volume | 7.4 - 7.9% |
| Approximate ABV | Big (8 - 10%) |
| IBUs | 32 - 46 |
| SRM | 6-7 |
| Starting Gravity | 1.072 - 1.074 |
| Final Gravity | 1.014 - 1.016 |
| Beer Styles | Belgian Beer |
| Beer Kit Type | Extract |
| Kit Yield | 5 Gallons |
| Yeast Starter | Yes |