Do you want to stay logged in?
For your security, you will be logged out shortly.
Beer Style: Tripel
Recipe Type: all-grain
Yield: 5 gallons
Adapted from 'Silent Tripel' from the October 2003 BYO Trappist Ale article by Horst Dornbusch. Because Trappist Ales are unique from other Ales, it is worth checking out the full article here: byo.com/malt/item/1525-trappist-ale
A few things to note in case you don't want to read the full article cited above. Trappist Ales are usually a simple one step single infusion mash for 90 minutes. The sparge and boil are also usually 90 minutes. They have a unique fermentation process, may use multiple strains of yeast, and are usually bottle conditioned for an extended period of time. You may just want to go ahead and read that article cited above.
As for how we adapted this recipe, the original recipe called for Pale, Munich and Crystal malts, all of which are available to the gluten free brewer. We increased the grain and fermentable sugar bill 20% in order to get closer to the 8.7% ABV of the original recipe. For the yeasts, we are substituting the liquid yeasts for the gluten free Mangrove Jack's M41 Belgian Ale and M47 Belgian Abbey dry yeasts. The yeast strains need to be fairly alcohol tolerant, which we did not confirm, so you may want to do a little homework in regards to which yeasts to use.
- 15 LBS Pale Millet Malt; or 21 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
- 1.2 LBS Munich Millet Malt
- 0.5 LBS Crystal Millet Malt or 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 Jack's M41 Belgian Ale Yeast (primary fermentation)
- Mangrove Jack's M47 Belgian Abbey Yeast (conditioning)
- 1 Cup Table or Corn Sugar (for priming)
Additional InstructionsPrimary Ferment: See instructions
Secondary Ferment: See instructions
Beer ProfileOriginal Gravity: 1.078
Final Gravity: 1.016
Alcohol by Vol: 8.1%
Color SRM: 5.4
Bitterness IBU: 30.0
Recipe Type: all-grain
Yield: 5.0 Gallons
See detailed instructions here: byo.com/malt/item/1525-trappist-ale
Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. 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 Jack's M41 Belgian Ale Yeast (primary fermentation)
Mangrove Jack's M47 Belgian Abbey Yeast (conditioning)
1 Cup Table or Corn Sugar (for priming)