Belgian Tripel Extract Kit w/ Specialty Grains

49.99

SKU# U1210

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A strong but pale Trappist-style ale, lighter in color than Dubbel but with a higher gravity and alcohol content. The addition of clear candi sugar dilutes the malt bill, which helps preserve the golden color and makes the body deceptively light for a beer of this strength. Spicy and fruity with a gentle sweetness and hints of alcohol throughout leading to a dry and mildly bitter finish.

Recommended: 2-stage fermentation and yeast starter.

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  • Belgian Tripel Beer Kit Extract w/ Specialty Grains
Product Details
The next step up from Dubbel in the monastic beer classification, Tripel is higher in alcohol than Dubbel but is actually lighter in color and body. The addition of clear candi sugar dilutes the malt bill, which helps preserve the golden color and makes the body deceptively light for a beer of this strength. Spicy and fruity with a gentle sweetness and hints of alcohol throughout leading to a dry and mildly bitter finish.

Recommended: 2-stage fermentation and yeast starter.
Additional Information
Beer Kit Yield5 Gallons
Recipe and InstructionsClick Here for Belgian Tripel Extract Kit Brewing Instructions
Regional StyleBelgian
Original Gravity1076
Total Time to Make3 months
Reviews
4.8 / 5.0
44 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
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Just as good as any tripel from Belgian
Just poured the first glass out from the keg.... This was my first home-brew that I kegged and I must say it tastes on par with any of the top tripels out there... OG was 1.075/FG was 1.010, which came out to somewhere between 8.3-8.5% ABV. I highly recommend this kit to anybody!
August 28, 2015
Don't share this one
Although I am somewhat of a novice brewer and I don't particularily like traditional belgian brews the tripel is still at the top of my list. I like the strong alcohol content which lesses the blow on the price and the recommended 3 yeast packets. Most of my friends and family liked it as well.
July 6, 2012
Better over time
Brewed this one almost 8 months ago. Bottled it and checked a few once the they had carbonated early in the bottle conditioning and thought "not bad but not incredible either" then put the bottles in the cellar and basically forgot about them for awhile. Had company over recently and a friend asked if I had brewed anything recently......I had not.....but remembered I had that "tripel" cellared downstairs so we chilled a couple . I began making some excuses around not being sure how it might be etc.....and then we poured and I was completely amazed at the transformation. The cellar time had produced WONDERS. Creamy head, wonderful spice and citrus aroma, and the flavor had taken on complexity that blew us away. Poured it next to a favorite commercial triple and would be hard pressed to tell you which I liked better. Highly recommended but you might want to let this one sit just a little while to develop some character.
August 29, 2009
Absolutely Holy!
I brewed this beer in April 2010 using the left over yeast "cake" from a Patersbier (I used the entire cake and turned out fine). I also added 1lb of honey from a local apiary about 30 minutes into the boil and added the LME at 20 minutes before the end of the boil. I bottled it in July (adding a packet of wyeast high gravity at bottling) and tried one a week later. It was wonderful! The color was quite a bit darker than the photo (red vs blonde) but it was so good I didn't care. Like the others reviewers, I highly recommend aging it longer! I opened my last bottle a couple weeks ago on Ash Wednesday and it was absolutely holy! I will definantly purchase this kit again.
March 24, 2011
Excellent Belgian-style Tripel
I brewed this in early March 2012 and bottled in early August 2012. I entered the beer into a local homebrew competition and received excellent marks on the aroma and flavor. This is an excellent kit from NB and another crowd pleaser. I think the only beer that might equal its quality is the NB Belgian Dubbel! Excellent beer--you will not be disappointed!
November 11, 2012
Best Home Brew I've Ever Made
I have amazed myself with this recipe/kit. It tastes as good if not better then a Chimay and this 5 gallons didn't cost $250.00!After 9 weeks in the secondary fermenter it was looking kinda dark like a Quad, so I wasn't sure how it would turn out, but when I racked it over to the soda keg it ran lighter like a Tripel should. After pumping it full of CO2 it tastes better then anything I've ever made. I'd recommend this kit to all and I'll be makin it again for sure!Thanks,RC
April 18, 2011
Great representative of the style.
I just got back for a trip to The Netherlands and Belgium. I took Michael Jackson's "Great Beers of Belgium" with me to help me stay focused. I drank a beer called Brugge Tripel at a sidewalk restaurant in Brugge. Jackson mentions it only in passing, but it was very good. This recipe makes a brew that tastes like what I had to drink on the Market Square. Great representative of the style.
March 30, 2010
Just as good as any tripel from Belgium****
Sorry, got too excited about the review!
August 28, 2015
nice
2 wks in primary, 8 wks in secondary, bottle conditioned for 8 wks. excellant belgian. this ale needs all that time to develope. you won't disapointed with the wait.
June 12, 2013
Excellent
Best beer I have ever brewed. Smooth, spicy, sweet, bitter. All my buddies loved it too. I have another one ordered now. Be careful. This stuff sneaks up on you.
August 26, 2009
Q&A
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Browse 10 questions Browse 10 questions and 13 answers
Is it necessary to add yeast prior to bottling to help with carbonation? Is so, what strain is recommended and how much is necessary for a 5 gallon batch?
Russell S on Feb 24, 2016
BEST ANSWER: There should be enough leftover yeast from fermentation to carbonate the bottles. It will need the extra sugar that comes with the kit to kickstart the yeast again. Follow the instructions that came with your kit and it should explain everything for you.
Bought this kit without yeast. I'm going to use WLP575 and wanted to add 0.5oz coriander and 1.0oz sweet orange peel in an attempt to clone Great Divide's Orabelle. What I can't seem to find concensus on is the amount of orange. Is 1oz too much? I want some flavor but not I don't want it to be overpowered.
Louski on Dec 31, 2015
BEST ANSWER: Personally I think 1 ounce is not too much and 1/2 ounce is nice and subtle. Don' recall how much spice and orangy zesty flavor the Orabelle had, but if you want a very subtle contribution go with 1/2 ounce but if you want it to be a little more prominent, without being over the top, use 1 ounce. Either way, you will get an awesome brew, just make note of how much you use and adjust as needed the next time. Cheers!
What size yeast starter is suggested for the Belgian Tripel? I'm planning to use Wyeast 3787 & Fast Pitch.
G O on Oct 27, 2015
BEST ANSWER: I would typically recommend a 2 liter starter (or two cans of fastpitch) for a Belgian Tripel.

Cheers

Gabe from NB
After reading Brew Like A Monk, it seems the trapping breweries all seem ferment around 10 days then just condition in bottles. Why do you guys always recommend such long secondaries for all the belgian brews instead of just bottle conditioning?

Thanks
A shopper on Feb 2, 2017
BEST ANSWER: That's a good point, but unless you are using champagne bottles that can handle really high carbonation and being careful to ensure that fermentation is complete with a very high degree of attenuation before bottling your bottles may be able to handle the pressure or they may not. Also while hard to do with a Belgian it is also possible to over carbonate. Ultimately I'd ensure a good fermentation and then bottle when you feel comfortable. Extract will continue to ferment for a good while.
What carb level is recommended ?
A shopper on Jan 16, 2017
BEST ANSWER: You might want to check out the Priming Sugar Calculator at http://www.northernbrewer.com/priming-sugar-calculator. I've had some issues with over priming and did additional research which brought me to this calculator. The Belgian Trip appears to need about 6.5 oz. of corn sugar but the kit only includes 5 oz. This produces Co2 vol. of 3.3 where a lot of my other beers are much less than this only requiring about 3.5 - 4 oz. of corn sugar. Hope this helps. Cheers!!
Do you need caged bottles for this beer or just regular capped ones? How about flip top? Recommendations?
G R on Sep 20, 2016
BEST ANSWER: It would depend on how much priming sugar you added, and how carbonated the beer gets.
I used Wyeast 3787, made a 1000ml starter (which I let ferment for 24 hrs) & added it to the cooled wort. After 24 hrs, I've got about 1/2" cake at the bottom of the carboy and not a whole lot of action going on (the room temp is 65/66 degrees). Does it take a while for it to get going?

Thanks!
D A on Jun 13, 2016
BEST ANSWER: Sometimes it does take a day or so to get moving. A starter helps, but it can still take a bit of time before the yeast really takes hold and get to the work of fermenting. If it does not get going within the next 24-36 hours, I'd be concerned; but if it gets going soon you should have no problem. -Mike W, Northern Brewer
If I wanted to raise the gravity of this beer to say a 9-10% abv, which DME and what quantity would you recommend?
S T on Jun 5, 2016
BEST ANSWER: You could add some Pilsen DME, perhaps a pound or two. I would not add more than that. Another pound of Dextrose ( corn sugar ) could be used in addition to the DME, to "dry it out" and keep it from being maltier than intended for this style of beer. If adding all this additional fermentable sugar, make sure you do a yeast starter for a liquid yeast, or double-pitch a dry yeast, so that you'd have enough yeast to complete the fermentation. -Mike W, Northern Brewer
Using your brewing instructions and ingredient amounts and inputting them into Brewers Friend, the calculated OG is 1.072, not the 1.076 you state. That would mean it does not fall within the range for that style of beer(1.075-1.085). Can you please explain?
T W on Feb 17, 2016
BEST ANSWER: Hi Tom,

The difference is likely in some of the assumptions the calculator makes regarding efficiency and trub losses. However, if you do the calculations by hand, you'll end up at 1.076: (9.15 * 36 + 46)/5 gives 75 points of gravity prior to the addition of specialty grains. So, add at least 1 point of gravity from the grains and you're at 1.076.
Has anyone tried adding oak wood cubes to this? I'm thinking of soaking them in Bourbon for a week and adding to secondary fermentation. I'm thinking 1 once should be good. I'm trying to add that barrel aged taste.
John D on Feb 14, 2017

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