Carmelite Triple-Grain Tripel Partial Mash Beer Recipe Kit
A medium-bodied, effervescent ale practically exploding with yeast and wheat malt character, kind of like a liquid multigrain bread. A strong but pale Trappist-style ale, lighter in color than Dubbel but with a higher gravity and alcohol content.
A monastic ale that wears the agrarian roots of the brewing arts on its sleeve: three grains from northern European fields, an ancient yeast, a gift of flowers from the hop vine. Oats and wheat support a body built up by malted barley and undercut by sugar for digestibility. The alchemy of yeast, hops, temperature, and time yields beguiling aromas and flavors of tropical fruit, earth, herbs, malt, alcohol, and wild honey. Burnished gold with a tight white glass-coating lacework. Before you uncork your first bottle of this ponderous 8% abv sipper, we like to remind you that beer is food treat your Triple-Grain Tripel accordingly and have it for dinner with some artisanal blue cheese or butter-basted roast chicken.
This is a partial mash beer kit - see our Partial Mash Walkthrough for details.
In addition to the equipment required for malt extract brewing (boiling kettle, primary fermenter, siphon, etc.), you will need the following to brew our partial mash kits:
- A thermometer with a range that includes 120°-170°F
- A mash kettle - a pot with a capacity of at least 4 gallons (the boiling kettle you already have can do double duty)
- A second pot or kettle with a capacity of at least 2 gallons for heating sparge water
- A large strainer or a nylon mesh bag that can hold up to 5 pounds of wet grain (used to separate the grain from the mash liquid in Step #8)
|Beer Style||Trappist/Belgian Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
Due to the high starting gravity of this kit, we recommend pitching multiple packs of yeast or preparing a yeast starter for best results.
Have brewed this recipe multiple times and it always turns out great. Threw in a pound of candi sugar this time just to knock it up a notch. Pitched the Wyeast smack pack, and nothing for two days. Then it really took off and worked like crazy for four days! It think it's going to be good one.
Turned out great. Much appreciated by family members that like this style of strong beer.
Just brewed yesterday. The original SG was off the chart until fermenter was topped up, then was a respectable 1.12. With all the hops and malt, this wort mixture was viscous. Hopeful this brew will be a success!
I've brewed this one 4 times. This last batch is the best of the bunch. Substituting 2 lb honey along with with 1 lb corn sugar in the recipe gives it a fine flavor and ABV of 9.06% in the end. Used a multi rest mashing schedule and WYEAST 3787. Expect high krausen - I use a blow off valve for the primary. My tasters have demanded more!
Nice example of the style although a bit heavy on the coriander. The two months of carboy conditioning are worth it. Highly recommended.