Long Time No Tripel

Belgian Strong Ale

This is a 2008 BJCP style 18c beer.

Recipe: Belgian Tripel (based on Midwest Supplies All Grain Tripel Kit)
Volume: 5 gallons

Activity Log


About 24 hours before the brew, milled the grain.


Heated 4 gallons of water to 168 f in 7 gallon mash tun with T screen. Mixed in grain, adjusted to 152 f and let rest for 60 minutes. Opened spigot 35 degrees and recycled until clear. Captured 7 gallons into 10 gallon Polarware kettle, sparging with 168 f water.


Brought to a boil and added clear candi sugar. Boiled for 30 minutes then added first hops in muslin bag. Boiled for 30 more minutes then added second hops in muslin bag. Boiled for 15 more minutes then added third hops in muslin bag and rehydrated Irish moss. Boiled for 10 more minutes then added sweet orange peel. Boiled for 5 more minutes then cooled by running through counterflow chiller into 6.5 gallon carboy containing yeast bed from St Thomas Abbey Ale and took specific gravity of 1.090. Boiled some more water and ran it through the counterflow chiller to bring the specific gravity to 1.079. Oxygenated with O2 tank and stone. Fitted stopper and airlock and placed at 72 f.

Fermentation (target final gravity = 1.016-1.020):

Observations of primary stage (14 days @ 72 f) Siphoned to 5 gallon carboy taking specific gravity reading of 1.009.
Observations of secondary stage (14 days @ 72 f) Bottling:

Siphoned into 2 liter bottle until 4/5 full. Pressurized to 30 lbs/sq in of CO2 and placed in fridge. Took specific gravity reading of 1.008. Boiled 5 ounces of corn sugar in 2 cups of water. Cooled and added to bottling bucket. Siphoned 4.25 gallons into bottling bucket. Filled and capped 41 bottles.

Follow up:

Carbonation did not happen after 3 weeks and the beer was still sweet from priming sugar. On Oct 4 opened each bottle and put about 50 grains of Safbrew T-58 dry yeast in the bottle and recapped. Placed at 75f.

The Safbrew T-58 did not consume all of the priming sugar. On Nov 22 emptied all bottles into 5 gallon carboy. Hydrated CBC-1 yeast, pitched into carboy. Fitted with stopper and airlock and placed at 75f.

See Long Time No Tripel labels here.


On Nov 29 siphoned beer into a cornelius keg and put on tap to force carbonate.