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How To Brew THE BEST BELGIAN TRIPEL I've Ever Made

The next installment in the Belgian Beer Series is here: The Belgian Tripel. This is many people's favorite beer style - with its honey, biscuit, floral and spicy notes this 9% ABV beer is an absolute winner. I'm very proud of this recipe as I feel it could stand up to many of the beers I had in Belgium and is easily the best Belgian beer I've ever made, and I've brewed quite a few! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer.creator-sp... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- GRILLAHOLICS (10% off): https://www.grillaholics.com/?ref=xEv... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/QB5xsjOK... Recipe for 5 gallons, your efficiency may vary: "Triple Threat" 9.0% ABV 33 IBU 14 lb (6.35 kg) Franco-Belges Pilsner Malt (81.1%) 0.75 lb (0.34 kg) Aromatic Malt (4.3%) 0.5 lb (0.22 kg) Munich Malt (2.9%) 2 lb (0.9kg) Simplicity Candi Sugar (11.6%) Step Mash: 148 F (64 C) for 45 min 158 F (70 C) for 30 min 170 F (77 C) for 15 min Water (ppm): Ca: 60, Mg: 6, Na: 18, SO4: 62, Cl: 79, HCO3: 47 Add 2g Gypsum, 2g Epsom, 5g CaCl and 2g Baking Soda to 8 gal (30 L) of spring water. Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed. 60 minute boil First Wort Hops - 1 oz (28g) Saaz (5.2% AA) 60 min - 1 oz (28g) Hallertau (4.1% AA) 10 min - 1 oz (28g) Hallertau (4.1% AA) 0 min - 1 oz (28g) Tettnang (4.7% AA) OG: 1.080 Yeast: Lallemand Abbaye (2 packets) Ferment by pitching at 65 F (16 C) letting free rise no higher than 75 F (24 C). Let free fall to condition in a keg or fermenter for another week or so before packaging FG: 1.013 ------------------------------------------------------- 0:00 Intro and Welcome 0:36 Beer Description and Approach 3:19 Recipe 9:26 Brew day 13:23 Fermentation Plan 17:53 Fermentation Follow-Up 18:33 Pour and Tasting Notes 24:40 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #belgian #tripel #trappist #beer #chimay #westvleteren #westmalle #abbey #triple #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain