Belgian beers have a particular ethos—a kind of Belgian black magic. You brew it, throw it in a fermenter, add some yeast and let it go to work. It’s hard to understand what exactly happens while the beer is fermenting, but we’ve all tasted a Belgian beer’s particularities that separate it from all other beers, and most of us wonder how it’s done.
Lew Bryson of Malt Advocate shares some of his thoughts on what makes a Belgian beer Belgian in his article “Conjuring Up The Black Magic of Belgian Beers,” in January/February 2005 Zymurgy. He gives a few conclusions and some advice, but the best way to figure it out is to go try it yourself. Check out the recipe below and see how your Belgian beer stacks up!
View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.
Beast Mauler Tripel | Belgian Tripel
- 13.5 lb (6.12 kg) Pilsener malt
- 1.0 lb (0.45 kg) aromatic malt
- 1.0 lb (0.45 kg) Belgian candy sugar (clear)
- 0.5 lb (0.23 kg) corn sugar
- 0.25 tsp bitter orange peel
- 0.25 tsp sweet orange peel
- 0.25 coriander
- 1.5 oz (42 g) Styrian Goldings hops, 5.2% a.a (60 min)
- 0.5 oz (14 g) Hallertau Hersbrucker, 4.5% a.a. (30 min)
- 0.5 oz (14 g) Saaz, 3.7% a.a (15 min)
- Irish Moss
- Wyeast 3787 Belgian Trappist Yeast
- Original Gravity: 1.082
- Final Gravity: 1.020
- ABV: 8.14%
- SRM: 8
Mash grains at 152°F (66°C) for 90 minutes. Sparge with 168°F (75.5°C) water. Add sugars, bring to boil, boil for 90 minutes adding hops as indicated. Add Irish moss at last 15 minutes of boil. Add spices at last 10 minutes of boil. Cool, aerate and pitch large starter of yeast. Pitch yeast at 72°F (22°C).
Rack to secondary when specific gravity reading is 1.050.
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.