Double Homebrew Day (Belgian Tripel and Pale Ale)

Beginner
Today I’m making a Belgian Tripel AND a Belgian Pale! Double brew days are tough but we made it through this one with only minor hiccups.

Thankfully Home Brew Ohio sent me the ingredients to make a Belgian Tripel that is going to blow our socks off. This thing made it way above our estimates on OG. While we were dealing with this whale of a beer we decided, “screw it, let’s make that Belgian Pale we drank 4 gallons of in a week!”. I can’t wait to sample both of these. My neighbor, Sean, is obsessed with Belgians and he’s bringing me into the fold. Something about how sweet and fruity these beers are really lends itself to the rainy chilly weather of WA.

Check out Home Brew Ohio who sent us the ingredients for our Tripel: https://www.homebrewohio.com/

Equipment:
Brew in a Bag bag: https://amzn.to/2TnKD7b
Dark Star Burner: https://amzn.to/3bFZLTC
Big Mouth Bubbler Fermenter: https://amzn.to/2yfaqa8
Fermonster: https://bit.ly/2XnWIdI

Refactometer: https://amzn.to/39Hd45A
Brewfather App: https://bit.ly/38JXW7t

RECIPES:

Belgian Tripel
Brewfather link: https://share.brewfather.app/KSZtrkd8taLhYD

9.3% (actual 9.8%) / 21.2 °P

All Grain
BIAB (No sparge)
75% efficiency (actualy 90%)
Batch Volume: 4.5 gal (actual 4.75 gal)
Boil Time: 60 min

Boil Volume: 5.35 gal
Pre-Boil Gravity: 1.066 (actual 1.077)

Vitals
Original Gravity: 1.088 (actual 1.092)
Final Gravity: 1.017 (actualy 1.019)
IBU (Tinseth): 45
Color: 6 SRM 

Mash
Temperature — 152.6 °F — 60 min

Malts (12 lb 8 oz)
12 lb (82.8%) — Weyermann Bohemian Pilsner — Grain — 2 SRM
8 oz (3.5%) — Briess Caramel Malt — Grain — 20 SRM

Other (2 lb)
2 lb (13.8%) — Candi Sugar, Clear — Sugar — 0.5 SRM

Hops (2 oz)
1 oz (43 IBU) — Hallertau Magnum 12.1% — Boil — 60 min
1 oz (2 IBU) — Saaz 3.2% — Boil — 5 min

Yeast
1 pkg — Lallemand/Danstar Abbaye Belgian

Fermentation
Primary — 68 °F — 14 days

Belgian Pale ale v2
6.2% / 16.6 °P (actual 5.5%)

All Grain
BIAB (No sparge)
78% efficiency
Batch Volume: 4.75 gal
Boil Time: 60 min

Mash Water: 6.28 gal
Total Water: 6.28 gal
Boil Volume: 5.35 gal
Pre-Boil Gravity: 1.061 (actual 1.048)

Vitals
Original Gravity: 1.068 (1.063)
Final Gravity: 1.021 (1.019)
IBU (Tinseth): 36
Color: 4.9 SRM 

Mash

Temperature — 152 °F — 60 min

Malts (10 lb 6 oz)
10 lb (96.4%) — Briess Brewers Malt 2-Row — Grain — 1.8 SRM
4 oz (2.4%) — Briess Caramel Malt — Grain — 20 SRM
2 oz (1.2%) — Cargill (Gambrinus) Honey Malt — Grain — 25 SRM

Hops (3 oz)
1 oz (23 IBU) — Chinook 12.4% — Boil — 15 min
1 oz (4 IBU) — Cascade 5.7% — Boil — 5 min
1 oz (9 IBU) — Chinook 12.4% — Boil — 5 min

Miscs
8 g — Lemon Peel — Primary

Yeast
900 ml — Fermentis S-33 SafBrew Ale

Fermentation
Primary — 68 °F — 14 days

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