The name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple." Traditionally, Tripels are bright yellow to gold in color, which is a shade or two darker than the average Pilsener. Head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity/estery with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well. Tripels are actually notoriously alcoholic, yet the best crafted ones hide this character quite evil-like and deceivingly, making them sipping beers.
Commercial/ Craft Examples:
Chimay Tripel (White) - Bières de Chimay S.A.
Trippel Belgian Style Ale - New Belgium Brewing
Damnation Batch 23 (Oak Aged) - Russian River Brewing Company
~Each recipe makes 5 gallons, but we can customize these recipes for any size batch you need!!~
Ingredients: **(Ingredients will vary from pictured ingredients according to beer style)**
Liquid Malt Extract
Dry Malt Extract
Begian Candy Sugar
1 Pack of Dry Beer Yeast
Detailed by step instructions & Brew day schedule
Priming sugar for bottling
Difficulty Level: Easy
To ensure freshness, these kits are made to order, and and we can customize them anyway you like! If you like a certain type of hop for this recipe just let us know!
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Simi Valley Home Brew