Description:

The Tripel style originated at the Westmalle Trappist brewery in 1931 and was first sold in 1934. A tripel is traditionally stronger and lighter in color than a dubbel, offering a refined balance of strength, elegance, and drinkability.

This beer is a strong, dry, and spicy Trappist ale with a glowing orange-gold color, featuring fruity aromatics, subtle hop character, and a soft, creamy mouthfeel. Gentle bitterness balances the fruit-forward aroma, leading to a long, elegant finish.

Based on extensive research into yeast, hops, and sugar usage, this gluten-free recipe is designed as a close stylistic homage to the classic Westmalle Tripel. A higher proportion of rice than millet was chosen to achieve a light, dry body and clean fermentability, closely replicating the character of Belgian pilsner malt. This recipe is intended as a starting point for further refinement within the gluten-free brewing community.

Ingredients:

• Water treatments (for 6 gallons of Fairfax County, VA water)
• 1.45 g Gypsum (Calcium Sulfate) (Mash 60 min)
• 1.28 g Calcium Chloride (Mash 60 min)
• 0.93 g Epsom Salt (MgSO4) (Mash 60 min)
• Grains:
• 8 lbs Pale Rice Malt (1.1 SRM)
• 4 lbs Pale Millet Malt (1.3 SRM)
• 2 lbs Pale Buckwheat Malt (2.0 SRM)
• 1 lbs 8.00 oz Cara Millet Malt (7.0 SRM)
• Enzymes:
• 5.00 ml AMG-300L (Mash 60 min)
• 5.00 ml SEBflo TL (Mash 60 min)
• 5.00 ml SEBstar HTL (Mash 120 min)
• Boil additions:
• 8.00 oz Soft Candi Sugar, Blanc (White) (0.0 SRM) - Boil 90 min
• 1.00 oz Saaz [3.8%] - Boil 60 min
• 1.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 45 min
• 1.50 oz Styrian Goldings [5.4%] - Boil 20 min
• 2 lbs Candi Syrup, Simplicity (1.0 SRM) - Boil 10 min
• 2.00 tsp Yeast Nutrient (Boil 5 min)
• Yeast:
• 1 pkgs Belgian Abbey (Mangrove Jack's #M47)

Additional Instructions

Primary Ferment: 14
Secondary Ferment: 14

Beer Profile

Original Gravity: 1.080
Final Gravity: 1.009
Alcohol by Vol: 9.5%
Color SRM: 5.0
Bitterness IBU: 44.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Matt S