Quiet Tripel
Style: Belgian Tripel
| Batch size | 19 L |
|---|---|
| Target OG / FG | 1.078 / 1.012 |
| ABV / IBU / SRM | 8.7% · 30 · 5 |
| Boil | 90 min |
| Primary ferment | 19 °C for 14 days |
Fermentables
| Ingredient | Weight | % |
|---|---|---|
| Weyermann Pilsner Malt | 6.4 kg | 85% |
Hops
| Hop | Grams | Time | Use |
|---|---|---|---|
| Saaz Hops | 50 g | 60 min | bittering |
| Saaz Hops | 25 g | 15 min | flavour |
| Saaz Hops | 25 g | 0 min | aroma |
Yeast
WLP530 Abbey Ale Yeast — A Belgian abbey strain producing the classic phenolic-and-fruit profile — peppery clove, banana ester, and a dry finish.
Mash schedule
| Step | Temp | Time |
|---|---|---|
| saccharification | 64 °C | 75 min |
Procedure
- Mash low (64 °C) for a drier wort — important to keep a 9% beer drinkable.
- 90-minute boil. Add 1 kg of clear Belgian candi sugar with 15 minutes left in the boil (the recipe assumes you'll add sugar; it isn't in the fermentables list above).
- Cool wort to 18 °C and pitch a stepped-up 2 L starter of WLP530.
- Hold at 19 °C for 48 hours, then let temperature rise freely to 23 °C and hold to terminal gravity.
- Condition warm (room temp) for 2-3 weeks, then bottle with adequate priming sugar for high carbonation (around 3.5 vol CO₂).
Tasting notes
Bright pear and pepper aroma. Honey-malt-sweet middle balanced by sharply dry finish. Carbonation prickle pulls the alcohol back from heat.
A stripped-down classic-style Belgian Tripel. The 1 kg of candi sugar isn’t listed in the fermentables table because our product range doesn’t include it yet — it adds ~15% of the fermentable extract and is essential for dropping the FG into spec.
Carbonation note
Belgian Tripels are highly carbonated — around 3.5 volumes of CO₂. If bottle-conditioning, use thick-walled Belgian-style bottles or pressure-rated 750 mL champagne bottles.