Easter Sunday Belgian Tripel

Brewed on Easter Sunday, and it's a Belgian-style Tripel (I'm really scraping for names here).

These actually turned out really well. They are extremely sweet, with a je ne sais quoi that is reminiscent of rootbeer. Christy says it tastes like apples and cinnamon.

If I were to change anything, it would be to use a stronger hops to balance out the insane amount of sugars. After drinking two of them, I can't complain much. To date, this is the most potent batch I have made, so please, drink responsibly.


Initial 1.093 !
Transfer 1.017
Final 1.009
11.03% ABV How is this calculated?


6 lbs Light (Gold) LME
1 lb light DME
2 lbs Belgian Pilsner malt
3 lbs light candi sugar
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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