BBB - Belgian Triple Strong Golden

Your Brown Box Beer Kit stands out from all the rest. Your grains are crushed to order and your ingredients are packed fresh. Your BBB kit does not sit on a shelf and true to its name, you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Your BBB - Belgian Triple Strong Golden produces a beer with a harmony of spicy, fruity and alcoholic flavors structured by a sweet and round malt characteristic. Every now and then you will pick up light honey notes as well. Enjoy spicy hop flavors balanced by hop bitterness. This excellent Belgian Triple is devilishly strong and will take the gold. 

• Beer Style: Belgian Ale
• Recipe Type: all-grain
• Yield: 5 US gallons

ABV: 8.8% - 9.3%
IBUs: 27
Original Gravity: 1.078 - 1.086
Final Gravity: 1.012 - 1.015
SRM: 4
Disclaimer: All calculations are approximate.

YOUR BROWN BOX BELGIAN TRIPLE GOLDEN CONTENTS

Grain Bill: ***Combined in one bag***

• 15 lbs Pilsen Malt
• 1/2 lb Carapils Malt

Hops: ***Substitutions based on availability***

• 1 - German Perle Hops 1oz (60 min Boil)
• 1 - Czech Saaz Hops 1 OZ (3/4 oz 10 min Boil / 1/4 oz at flameout)

Yeast: ***substitutions based on availability***

• 1-Lallemand Abbaye Ale Dry Yeast
• 1-Safbrew BE-256 Abbaye Ale Yeast

Also Included:

• 1.5 lb - Corn Sugar (15 min Boil)
• 5 oz Priming Sugar

INSTRUCTIONS

Prepare Equipment:
Sanitize all brewing equipment thoroughly.
 
Mash:
Heat 5.0-5.5 gallons of strike water to 163°F. *Adjust for your brew system's heat loss.*
Add crushed grains to your mash tun and maintain mash at 150°F for 90 minutes, stirring occasionally.
 
Sparge:
Heat 4 gallons of water to 170°F for sparging.
Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.
 
Boil: 75 minute boil
Bring the wort to a rolling boil.
Add hops at the following times:

- 1oz - German Perle Hops (60 minutes)
- 3/4 oz - Czech Saaz Hops (10 minutes) 
- 1/4 oz - Czech Saaz Hops (Flame Out)

 
Cool and Transfer:
Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
Transfer the cooled wort to a sanitized fermenter and top off with clean, filtered water to exactly 5 gallons if needed.
 

Fermentation:
Pitch the yeast into the fermenter.
Ferment at 65°F - 70°F for 10–14 days or until fermentation is complete.
This is a big beer and may take longer than usual. Make sure your gravity is stablized before packaging.

PACKAGING OPTIONS

Priming for Bottling:
Transfer to a sanitized bottling bucket and stir in 5 oz. priming sugar. Mix until
evenly distributed and
bottle your beer.
Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!
 
Kegging:
Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks.