Mash grains at 152°F (67° C) for 60 minutes. Mash out at 170°F (77°C) for 30 minutes.
Add 1/8 lb of honey and 1 5/8 lbs table sugar to the boil at 30 minutes from flameout. Add the remaining 1/8 lb honey and 1/8 lb table sugar at 5 minutes from flameout.
Ferment one week at 70°F (21°C) in primary, followed by two weeks at 64°F (18°C) in secondary.
Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 4 ounces of light brown sugar.
Carbonate to 2.15 volumes of CO2.
- 11.75 lb (5.33 kg) | Dingemans Pils malt
- 0.13 lb (59 g) | Dingemans biscuit malt (Mout Roost 50)
- 0.13 lb (59 g) | Aromatic malt (Amber 50)
- 1.75 lb (794 g) white table sugar (boil)
- 4.0 oz (113 g) | Honey (boil)
- 4.0 oz (113 g) | Light brown sugar (in primary)
- 1.0 lb (0.45 kg) | Fresh pink grapefruit (in primary)
- 1.5 oz (42 g) | Tettnanger pellets, 4.5% a.a. (60 min)
- 0.5 oz (14 g) | Tettnanger pellets, 4.5% a.a. (15 min)
- 0.5 oz (14 g) | Czech Saaz pellets 3% a.a. (15 min)
- 0.5 oz (14 g) | Czech Saaz pellets 3% a.a. (1 min)
- White Labs WLP500 Trappist Ale
- 2 Tbsp | Irish moss, 15 minutes
Yield: 5 gallons (18.93 L)
Original Gravity: 1.079
Final Gravity: 1.01
Boil Time: 90 minutes
Joe Nielsen of Berkley, Mich. earned a gold medal for his tripel, rising above 421 other Category 18: Belgian Strong Ale entries in the 2013 National Homebrew Competition.
Joe’s tripel uses three sugar adjunct additions: table sugar, honey and light brown sugar to increase the alcohol content, while creating that signature dry but full finish. The noble hop additions bring the bitterness on the lower end of tripel’s IBU threshold, and blends nicely with the pound of grapefruit added to the primary.
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