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- 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 Yield 5 Gallons Recipe and Instructions Click Here for Belgian Tripel Extract Kit Brewing Instructions Regional Style Belgian Original Gravity 1076 Total Time to Make 3 months
- 4.8 / 5.046 ReviewsJust as good as any tripel from BelgianJust 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, 2015Don't share this oneAlthough 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, 2012Better over timeBrewed 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, 2009Absolutely 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, 2011Excellent Belgian-style TripelI 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, 2012Best Home Brew I've Ever MadeI 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,RCApril 18, 2011Great 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, 2010Good, but not very Tripel-likeOG: 1.074FG: 1.012ABV: ~ 8.1%Made a yeast starter the day before brewing.3 weeks in primary. 25 days in secondary.Tried my first bottle today. It's not quite done bottle conditioning, but I am impatient.The color is much darker than a tripel should be. It is a deep amber color. Closer to a dubbel than a tripel as far as color goes. The flavor is also somewhat like a dubbel. There is a caramel sweetness, as well as some dark dried fruits. The beer is slightly harsh in its strength and the alcohol is very noticeably present. I think age and additional carbonation will do this one some good. We'll see if it improves and I can change the rating, but only three stars for now, mostly due to not being to style. For those looking to brew this one, I recommend moving 6 pounds of the gold malt syrup to flameout, and possibly slightly reducing boil time. Getting the proper color with extract can be difficult, but it is in your interest to make an attempt for this beer.April 1, 2013Just as good as any tripel from Belgium****Sorry, got too excited about the review!August 28, 2015nice2 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
- Browse 12 questions Browse 12 questions and 21 answersDo you need caged bottles for this beer or just regular capped ones? How about flip top? Recommendations?BEST ANSWER: Whatever caps works best for you and your operation. I use standard caps when I bottle. I used them for this kit and they worked just fineAfter 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?
ThanksBEST ANSWER: I'm a novice brewer so I rely heavily on the instructions in the Northern Brewer kits. Why mess with success? Two months in the secondary fermentation seems like a long time, but when you consider the amount of sugars in this recipe and the smooth, clean beer that results, the wait is worthwhile. The primary fermentation is relatively short at two weeks. This gives a chance for all the aggressive fermentation to take place. After primary, the racking of the beer makes possible to leave most of the sludge behind. Time in the secondary allows for slower fermentation, more subtle flavors to develop and additional trub to settle at the bottom of the carboy. If you're in a hurry to enjoy the beer, suggest you keg it rather than shorten the time in the secondary.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?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.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.BEST ANSWER: I would typically recommend a 2 liter starter (or two cans of fastpitch) for a Belgian Tripel.
Gabe from NBI recently brewed a Dubbel and washed the Omega Abbey Ale C yeast from that batch. Will the Abbey Ale C be sufficient in this trippel?BEST ANSWER: Yes, that should be great for a Tripel! That sounds like a perfect yeast for that use. -Mike W, Northern BrewerHas 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.BEST ANSWER: I made a few mistakes and deviated from the instructions slightly. In an effort to recover and cover these mistakes I aged 1oz of oak chops on Jack daniels for a week or so and dumped it in the secondary till I got around to kegging it. I really enjoyed and it so did everyone else that had it. Go for it!What carb level is recommended ?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!!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!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 BrewerIf I wanted to raise the gravity of this beer to say a 9-10% abv, which DME and what quantity would you recommend?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 BrewerUsing 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?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.How do I use this fast pitch with the belgian triple? I have read the instructions, but it doesn't seem too fast if you have to let it sit. Wouldn't it be faster to just use the dry yeast? I am confused and new to this stuff.