Belgian Tripel Extract Beer Recipe Kit

$41.99
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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.

Due to the high starting gravity of this kit, we recommend pitching multiple packs of yeast or preparing a yeast starter for best results.

Looking for the All Grain Version?

Additional information

SKU

1210

Beer Color Light
Original Gravity

1076

Regional Style Belgian
Alcohol Content High
Yield 5 Gallons
Beer Style Trappist/Belgian Ale
Fermentation Type Ale
Beer Recipe Kit Instructions Click here for recipe kit instructions

Customer Reviews

Based on 104 reviews
79%
(82)
11%
(11)
11%
(11)
0%
(0)
0%
(0)
D
Donald S.
Dark Belgian Tripel

This review is on the Belgian Tripel Extract Beer Recipe Kit (5 Gal). The ABV came in as expected and the flavor profile is that of a standard Tripel but the color is way darker than expected. I don't know what I did wrong but if somebody has an idea, please let me know.

re

E
Emerson C.

Perfect

F
Frederic D.
Bubbling Away

Five days in, this batch has a thick haze and was initially very active. It's just starting to slow. This brew has several months to go. The alcohol content should be within the tolerance of Safe ale BE256 but will need time to take the edge off.

H
Hokie F.
Belgian Awesomeness

Great Recipe, I added grapefruit peel and coriander to help more flavor come out. My samples before bottling were reading in the 8% range and it is definitely strong. Used 2x dry yeast packs and they worked fine. However, they are taking much longer than usual to bottle condition and carbonate with the Northern Brewer fizz drops

T
Tim C.
easy to brew mods

I have been brewing for over 15 years all grain. Used a grainfather for like 5 of those years. Due to being lazy and new living conditions, and having a need for cheap beer, I figured I'd start making extract brews again (I did extract beers just like everyone else in the beginning). So anyway, I picked up the tripel extract kit from NB, but had some left over wheat extract from a previous kit I purchased, so I substituted about 3 lbs of wheat extract for the golden malt syrup supplied by the tripel. I wanted a thicker mouth feel was the reason I did this. Also I used 4 packs of dry yeast all from SAFbrew. 2 packs of BE-256 and 2 packs of S-04. Was able to get wort down to about 76 degrees before pitching (yes I know the dogma about fermenting at low temps, but I have found you can brew excellent tasting beers at higher temps in the mid to high 70 F with no off flavors if you pitch enough yeast). Fermentation was full blast after a couple of hours and lasted for about 2 days. I let it go on for about 8 days and then capped and put the primary in my chest freezer for a about another 7-8 days at 34 F - to drop the yeast. I then kegged the beer - brought the co2 up to about 15 PSI shook the heck out of the keg for about 5 min. this force carbed the beer well enough so that my first pull had enough carbonation. After the vigorous shaking I brought the PSI down to about 10 and kept the beer at about 73 F (room temp). The following day I took some test pulls and it was fooking delicious. carbed up perfectly, and was basically a fruit (ester) bomb up front with a nice bit of back-end bittering that lingered perfectly. (No bannana- haha) This may very well be my new house beer it was so f'n good. And it only took like 2 fookn weeks

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Belgian Tripel Extract Beer Recipe Kit

Belgian Tripel Extract Beer Recipe Kit

Customer Reviews

Based on 104 reviews
79%
(82)
11%
(11)
11%
(11)
0%
(0)
0%
(0)
D
Donald S.
Dark Belgian Tripel

This review is on the Belgian Tripel Extract Beer Recipe Kit (5 Gal). The ABV came in as expected and the flavor profile is that of a standard Tripel but the color is way darker than expected. I don't know what I did wrong but if somebody has an idea, please let me know.

re

E
Emerson C.

Perfect

F
Frederic D.
Bubbling Away

Five days in, this batch has a thick haze and was initially very active. It's just starting to slow. This brew has several months to go. The alcohol content should be within the tolerance of Safe ale BE256 but will need time to take the edge off.

H
Hokie F.
Belgian Awesomeness

Great Recipe, I added grapefruit peel and coriander to help more flavor come out. My samples before bottling were reading in the 8% range and it is definitely strong. Used 2x dry yeast packs and they worked fine. However, they are taking much longer than usual to bottle condition and carbonate with the Northern Brewer fizz drops

T
Tim C.
easy to brew mods

I have been brewing for over 15 years all grain. Used a grainfather for like 5 of those years. Due to being lazy and new living conditions, and having a need for cheap beer, I figured I'd start making extract brews again (I did extract beers just like everyone else in the beginning). So anyway, I picked up the tripel extract kit from NB, but had some left over wheat extract from a previous kit I purchased, so I substituted about 3 lbs of wheat extract for the golden malt syrup supplied by the tripel. I wanted a thicker mouth feel was the reason I did this. Also I used 4 packs of dry yeast all from SAFbrew. 2 packs of BE-256 and 2 packs of S-04. Was able to get wort down to about 76 degrees before pitching (yes I know the dogma about fermenting at low temps, but I have found you can brew excellent tasting beers at higher temps in the mid to high 70 F with no off flavors if you pitch enough yeast). Fermentation was full blast after a couple of hours and lasted for about 2 days. I let it go on for about 8 days and then capped and put the primary in my chest freezer for a about another 7-8 days at 34 F - to drop the yeast. I then kegged the beer - brought the co2 up to about 15 PSI shook the heck out of the keg for about 5 min. this force carbed the beer well enough so that my first pull had enough carbonation. After the vigorous shaking I brought the PSI down to about 10 and kept the beer at about 73 F (room temp). The following day I took some test pulls and it was fooking delicious. carbed up perfectly, and was basically a fruit (ester) bomb up front with a nice bit of back-end bittering that lingered perfectly. (No bannana- haha) This may very well be my new house beer it was so f'n good. And it only took like 2 fookn weeks