In this blog, I will give you a tasty beer recipe. It produces 30 liters of Belgian tripel beer with an SG of 1.077, and an ABV of 7.5%.
You will need:
- Grain
- Pilsner malt 7 kg
- Pale ale malt 3 kg
- Wheat flakes 300 grams
- 30 liters of water
- Hops
- Saaz 70 grams
- Stryian goldings 60 grams
- Yeast: 2 packets of Belgian Ardennes Wyeast
- Sugar: 600 grams
- Spices
- Coriander seed 10 grams
- Irish moss 5 grams
- Cardamom 1 pod
Step 1: Mashing
Heat 20 litres of water to 50-58℃ to start mashing. Once you reach this temperature, you can add the grainss. This will ensure sugar conversion of starch. Then follow the schedule as shown below.
- Stage 1 50-58 ℃ 10 min
- Stage 2 61-63 ℃ 30 min
- Phase 3 72-75 ℃ 20 min
Step 2: Boiling
Boil for 60 minutes with added hops. during the last 10 minutes, add spices and sugar. Then wool the wort to 21℃ as quic as possible and funnel into fermentation vessel.
Step 3: Fermenting
Tear open the Wyeast packages and add it to the wort. Then shake the fermentation vessel briefly. Now put the vessel in a dark place at room temperature. After 2 weeks, if you see no more activity of the airlock, the beer is ready to bottle.