In an article in 2005, Bill Schneller wrote about the tricks of the trade when it comes to brewing Belgian-style beers. Schneller mentions that Belgian styles are a great place to experiment with adjuncts like corn, wheat, or rye. Corn, that all-American adjunct, is great in Belgian-style ales because it keeps its color and body light. The combination between the flaked corn and the sugar creates a lighter beer and accentuates the yeast aromas.
This recipe was originally featured in “Belgian-Style Brews: Tricks of the Trade” by Bill Schneller in the January/February 2005 issue of Zymurgy magazine.
Corn Tripel | Belgian Tripel
- 13 lb (5.9 kg) Pilsener malt
- 2 lb (0.9 kg) flaked corn
- 1.5 lb (680 g) corn sugar (added to kettle)
- 1 oz (28 g) Styrian Golding hops, 4% a.a. (60 min.)
- 1 oz (28 g) Styrian Golding hops, 4% a.a. (30 min.)
- 0.5 oz (14 g) Crystal hops, 2.1% a.a. (15 min.)
- Wyeast Belgian Ardennes Yeast or White Labs Belgian Ale Yeast
- Original Gravity: 1.088
- Final Gravity: 1.015
- ABV: 9.5%
- IBU: 26
- SRM: 4
- Boil Time: 120 minutes
Mash grains at 150°F (66°C) for one hour. Mash out at 168°F (76°C).
Sparge with 168°F (76°C) water to collect 7 gallons. Boil 120 minutes. Cool to 70°F (21°C) and pitch yeast. Ferment at 67°F (19°C) for two weeks. Rack to secondary for additional two weeks.