Back to SearchSilent Tripel Trappist Ale
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Beer Style: Tripel
Recipe Type: all-grain
Yield: 5 gallons
Description:
Brew an authentic Belgian Tripel at home—completely gluten-free. This all-grain recipe uses millet and rice malts with added sugars for high fermentability, producing classic Trappist-style strength and dryness. Dual Belgian yeasts create expressive esters, while noble Hallertauer and Tettnanger hops provide balanced bitterness. A celiac-safe, high-gravity gluten-free beer that delivers true Belgian character without compromise. All-grain recipe adapted from BYO's Trappist Ale guide for homebrewing enthusiasts.
Ingredients:
- 15 LBS Pale Millet Malt; or 21 LBS Pale Rice Malt; or any combination of the two
- 1.2 LBS Munich Millet Malt
- 0.7 LBS Crystal Rice Malt
- 0.75 Table Sugar (sucrose)
- 0.75 Corn Sugar (glucose)
- 0.33 OZ Hallertauer Magnum Hops
- 1.1 OZ Tettnanger Hops
- 0.5 OZ Hallertauer Mittelfruh Hops
- 1 TSP Irish Moss
- Mangrove Jacks M41 Belgian Ale Yeast (primary fermentation)
- Mangrove Jacks M47 Belgian Abbey Yeast (conditioning)
Additional Instructions
Primary Ferment: See instructionsSecondary Ferment: See instructions
Beer Profile
Original Gravity: 1.078Final Gravity: 1.016
Alcohol by Vol: 8.1%
Color SRM: 5.4
Bitterness IBU: 30.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
0.33 OZ Hallertauer Magnum Hops @ 30 mins
0.5 OZ Hallertauer Mittelfruh Hops @ 30 mins
1.1 OZ Tettnanger Hops @ 15 mins
1 TSP Irish Moss @ 15 mins
If you didn't read the original BYO article for any previous sections, you should at minimum read the following excerpt:
"Because Trappist brews have a relatively high starting gravity, it is a good idea for a healthy cell count to pitch two packages of (yeast). Alternatively you can use just one package of yeast and save money by making a yeast starter. Rack the brew off its debris after about two weeks. Then keep it undisturbed for another two to three weeks. Rack the beer again and prime it with sugar. At this point, to aid in bottle conditioning, add the remaining package of yeast. This yeast ought to be fairly alcohol-tolerant. Package immediately after priming and inoculating.
...Keep both your fermentation and your conditioning temperature constant at around 68F. You can start tasting the beer after about a month, but it will get much better after a conditioning rest of about half a year."
Mangrove Jacks M41 Belgian Ale Yeast (primary fermentation)
Mangrove Jacks M47 Belgian Abbey Yeast (conditioning)