Yield: 5.75 US gal. (21.8 L)
The following beer recipe is featured in the May/June 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Here's what recipe creator Kurt Elia has to say on Trappist Tripel:
A unique aspect of this recipe is the small yeast starter I add to the bottling bucket. When I have brewed high-alcohol beers in the past, bottle conditioning has been slow. Sometimes it never reached the desired level of carbonation. Tripels are supposed to be nicely effervescent, so I didn’t want to take any chances. This method worked well, and I will make this a regular part of my process for big, bottle-conditioned beers in the future.