Belgian Tripel Brewed with CCYeastLab Window Yeast

Tripels have a complex bouquet with a slightly spicy aroma and fruity esters of citrus (orange) but also banana. The spicy, peppery and sometimes clove phenols are pleasant. There is a slight hoppy character. Tripels have a pleasant malt taste. The malt aroma is delicate with soft tones of sweet cereal and something like honey. The appearance is deep yellow and golden, with good clarity. The foam is persistent and creamy. Malt, yeast, hops and alcohol have a unique harmony. The high carbonation makes the finish dry with a moderately bitter, spicy and fruity aftertaste. In the mouth you can feel the body from medium-light to medium. Tripels have a high alcohol content with no sensation of heat. Traditionally they are re-fermented in the bottles. Ingredients: Pilsner malt with typical additions of light sugars, hops like Saaz or Styrian Goldings, strains of Belgian yeast that produce fruity esters, spicy phenols and higher alcohols. The traditional recipe does not include spices but slight additions are allowed.

Information

  • Style: Tripel
  • Liters: 70
  • Original Gravity: 1.090
  • Final Gravity: 1.014
  • ABV: 10%
  • IBU: 40
  • SRM: 6

Ingredients

  • 25.00 kg (94%) of Belgian Pilsner Malt
  • 1.40 kg (6%) of CaraHell Malt

Mash Steps

  • 65°C/149°F for 40 mins
  • 68°C/154°F for 40 mins
  • 77°C/170°F for 15 mins

Hops Additions

  • 250 grams of Saaz for 60 mins
  • 250 grams of Saaz for 20 mins

Yeast

  • Community Cultures Yeast Lab Window

Fermentation Process

Ferment for 15/20 days at 18 C degrees, raise the temperature for the diacetyl rest for 48 hours and then lower the temperature to 12 C degrees for a week of conditioning. Then transfer the beer into keg, add the sugar and let it re-ferment for at least 3 weeks. Aged the beer in the keg for at least 30 days at cold temperature.
 

Final Impressions

This is one of the most alcoholic beers we have ever produced. CCYeastLab's Window yeast did its job perfectly. We had no problems during fermentation, it did not develop unpleasant esters. So here it is, deep yellow with a nice foam. On the nose there are spicy and floral notes, a pinch of pepper. On the palate, it's dry, slightly spicy and sweet. Well carbonated. The high alcohol content is imperceptible in flavor, as dangerous as it's good. Delicious!

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