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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 / 5.050 ReviewsOne to rival the Trappists.This was a very good beer, but one that has a lot of room for error, so pay attention to the details. Brewed this back in September of 2017, still have two bottles left. Going to save one for Sept of 2018. Be patient with this one, and put a couple in some 1 liter bottles for sharing or to take to get togethers. It is sweet, not very hoppy, and be mindful not to over carbonate. My ABV came to just under 10% so don't drink on an empty stomach - you'll feel it.February 7, 2018Purchased
5 months agoGreat Brew!I would highly recommend this kit! We have only ventured as far as extract kits this far, but this beer comes out as beautiful and delicious as any brewer could make. Even if you htink you don't normally like "strong beers," don't let the ABV scare you off--this is sweet and delicious.September 20, 2017Purchased
1 year agoAbsolutely wonderfulYou have to let this one sit for a while. It darker than the one on display, the color is like looking at a sunset. It is an beautiful beer. I did not think much after bottling for one week, but now that I let it sit for 4 or 5 it is much better. This might turn out to be my favorite beer even though I usually drink IPAs. I'm going to age these as much as I can resist.May 6, 2017Smooth, fruity Tripel with a kickThis beer is has a sweet, fruity, mildly spiced flavor. It is slightly bitter and has a wine-like dry finish. It is very popular on my back deck with friends & family. It is deceptively drinkable for a beer approaching 8% ABV.Feeling a bit of a buzz from just a sample glass of this TripelApril 2, 2017Purchased
1 year agoSo far so goodI made this with the Yeast Bay Dry Belgian Ale yeast, I just moved it to secondary after 17 days in primary and took a taste, it is amazing. I'm looking for to seeing how this evolves over the next 3 months as I wait for it to mature.March 20, 2017Belgian TripelI have a friend from Belgium who drinks Belgian Tripel exclusively. She thought this was as good, if not better, then the Belgian Tripel's from home. Worth waiting for.February 23, 2017Purchased
1 year agoGreat beerI can't say enough about the quality of the products. Northern brewer kits are easy to follow and produce very high quality beer. This is my second kit and it tastes great.January 11, 2017DecentI made this a year ago. Just decided to crack one open and it prompted this review. It's decent, the extract kit turned out really sweet with a 2 step 2 liter starter. Attenuation was high, really sweet for a tripel and didn't carb well for two months. Even moved them next to my fireplace in the winter. No carb for two months. So,,,almost a year later it is less sweet, carbed, and decently authentic flavor profile. Not bad, but I expected after 6 months it would have been drinkable. Not quite.June 27, 2016A Great Kitthis is my second time for Belgian Tripel and most of first brew was consumed by several friends and myself over a week. easy to brew and has a great taste. Can't wait for this brew to be ready to drink.....June 20, 2016excellentExcellent experience as usual. Ordered the kit and paid a little extra to have is expedited shipping and everything was here within a couple days, right in time on schedule. Liquid Yeast arrived in a cooler pouch alive and kicking and worked great.May 26, 2016
- Browse 16 questions Browse 16 questions and 25 answersIs 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.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 NBDo 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.My OG came in at 1.062. I measured 3 samples and shook the fermenter to make sure things were well mixed. I did not forget and components to the brew. Is it possible to be off by over 10 points? Should i assume target OG or go by my reading?BEST ANSWER: I would go by your reading. You could add some Belgian candy after most of the Fermentation is done to bring it up a few points. My rule of thumb is you get about one increase in ABV per pound.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 is the best temp to bottle condition this beer?BEST ANSWER: Room temp or lower. Leave it somewhere like a hot garage and it may well overcarb and explodeI 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 BrewerHow 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.BEST ANSWER: Fast pitch is used for a strong fast fermentation. The beer kit has its own yeast, you use the fast pitch to make a yeast starter the day before you brew.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.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.Has anyone ever tried to use a Yeast 5151 Brett for this beer? Or another in an attempt to get a sour variety?I have brewed this one before, but I want to make it lighter. Would using less of the grain or none at all lighten it up without loosing flavor?
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