Second Chance Belgian Tripel

This is a remake of Easter Sunday Belgian Tripel. The judges at Lunar Rendezbrew XVI actually liked that one, with the only thing "wrong" being that it was too sweet.

Not willing to go down without a fight, I immediately brewed another batch with a little less sugar. As a result, the alcohol content is lower, but they are noticably drier, and I believe much closer to the brew standard. Lunar Rendezbrew XVII, look out!


Initial 1.084
Transfer 1.024
Final 1.012
9.45% ABV How is this calculated?


6 lbs Light (Gold) LME
1 lb light DME
2 lbs Belgian Pilsner malt
2 lbs light candi sugar (First batch used 3 lbs)
2 oz Styrian Golding hop pellets (4.1%)
1 tsp irish moss
1 vial 550 Belgian Ale Yeast
1 cup table sugar for priming


In 3 gallons water, steep Pilsner malt at 165 for 45 minutes in a grain bag
Remove grain bag, heat to a boil
Add hops and DME. Boil for 15 minutes
Remove kettle from heat, disolve LME and return to a boil
Boil for 30 minutes, then add candi sugar and irish moss
Boil for 15 minutes, remove kettle from heat and cool to 75
Add yeast, and allow to ferment for 1 week
Transfer to secondary fermenter and let sit 2 weeks
Bottle and store for at least 2 weeks before chilling

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