Yield: 6 gallons (22.7 L)
The use of non-fermentable lactose (milk sugar) instills a pleasant sweetness, which paired with the crystal, pale chocolate, and black patent malts creates a rich, full-bodied ale with substantial coffee and chocolate notes. A restrained level of hops and carbonation further enhance the mouthfeel and sweetness imparted by the lactose.
Triple-X is featured in the beer recipe book Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John J. Palmer.
- 7.2 lb (3.26 kg) English Pale Ale LME (3.5 °L) | 68.9%
- 1.0 lb (0.45 kg) Lactose Powder (Milk Sugar) (0 °L) | 9.6%
- 1.0 lb (0.45 kg) Black Patent Malt (525 °L) | 9.6%
- 0.75 lb (340 g) Crystal (80 °L) | 7.2 %
- 0.5 lb (227 g) Pale Chocolate Malt (200 °L) | 4.8 %
- 1.5 oz (43 g) Kent Goldings 5% AA @ 60 minutes
- Yeast (White Labs WLP006 Bedford British, Wyeast 1099 Whitbread Ale, or Fermentis Safale S-04
- *The recipe is intended to yield 6 gallons at the end of the boil. 5.5 gallons are assumed to be racked to the fermenter (accounting for 1/2 gallon loss). Final volume should be 5 gallons for bottling (accounting for 1/2 gallon loss)
Original Gravity: 1.060 (14.8 °P)
SRM: 39 (78 EBC)
FG: 1.023 (5.7 °P)
Boil Time: 60 minutes
Fermentation and Conditioning
Use 11 grams of properly rehydrated yeast, 2 liquid yeast packages, or make an appropriate starter.
Ferment at 68 °F (20 °C).
When finished, carbonate the beer to approximately 1.5 to 2 volumes.
Replace the English extract with 10 lb (4.53 kg) British pale ale malt. Mash for 60 minutes at 151 °F (66 °C).
Photo © Siggi Churchill Flickr CC
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