Belgian Tripel

• Belgian Pilsner

  Base

  13 lb
• Belgian Clear Candi Sugar

  Fermentables / Body

  2 lb
• Aromatic Malt

  Malt Depth

  1 lb

• Styrian Goldings60 min · bittering
  1 oz
• Hallertau Mittelfrüh15 min · flavor
  0.5 oz

• Monastery Ale · White Labs · WLP500

  The gold standard for Belgian strong ales. Start cool at 65°F for the first 3 days, then ramp to 72°F to ensure full attenuation. Low flocculation means this needs time to clear — patience is rewarded.

  1 pkg

• No brewing additions

Target Batch

5.5 gal

Est. Total Water Needed

7.4 gal

Water Source

Not specified

Profile

(none)

Additions

(none)

Est. total includes boil-off. All-grain brews may need additional mash/sparge water.