EVERYTHING YOU NEED TO KNOW about Brewing Your Own BELGIAN TRIPEL

Belgian Tripel is one of my favorite beers of all time, so I am really excited to share this one with you! My latest iteration on the style simplified the recipe significantly and relied upon the yeast from my favorite commercial example - Westmalle Tripel - to great effect. This beer ended up at around 11% ABV, and required a lot of patience to wait for it to be ready, but I am so glad I did! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- 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... ------------------------------------------------------- STARTING A YOUTUBE CHANNEL OR A BREWING BUSINESS? HELP FUND IT HERE: https://www.referyourchasecard.com/21... ------------------------------------------------------- MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/ZXxNtgin... Recipe for 5 gallons (19 L) , your efficiency may vary: "This is Why We Can't Have Nice Things" 11% ABV 36 IBU 15 lb Dingemans Belgian Pilsner (83.3%) 2.5 lb Golden Candi Syrup (Added to fermentation) (13.9%) 0.5 lb Dingemans Aromatic Malt (2.8%) Mash: Hochkurz step mash with extended beta rest -148 F (64 C) for 45 min -158 F (70 C) for 30 min -170 F (77 C) for 15 min Water (ppm): Ca 57, Mg 6, Na 0, Cl 75, SO4 59, HCO3 0 Add to 8 gal (30 L) RO water: 5g CaCl2, 2g Epsom (MgSO4), 2g Gypsum (CaSO4) 60 min boil: 60 min - 1 oz (28g) Sterling (6.4% AA) (19 IBU) 20 min - 1 oz (28g) Sterling (6.4% AA) (11 IBU) 10 min - 1 oz (28g) Sterling (6.4% AA) (6 IBU) OG: 1.072 (Total gravity 1.087) Yeast: Imperial B48 Triple Double Pitch at 65 F (18 C) and allow to rise to 75 F (24 C) over the next week. Add golden candi syrup once the initial krausen has fallen, and continue to ferment at 75F until fermentation is complete, about another few days. Allow the beer to condition on the yeast cake for another week, then cold crash and bottle carbonate to 3.2 volumes of CO2. Allow to mature and condition for at least four months. FG: 1.005 ------------------------------------------------------- 0:00 Intro and welcome 0:22 Beer description and approach 1:50 Recipe 9:16 Brew Day 11:51 Fermentation guidance 13:41 Tips for success 15:22 Alternative yeast options 17:55 Fermentation follow-up and candi syrup addition 18:34 Bottle carbonation and conditioning 20:11 Pour and tasting notes 25:19 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 #belgiantripel #westmalle #triple #belgianbeer #howtobrew #budget #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biab #allgrain