Abbaye Ordinaire Belgian Tripel Beer Kit - Extract

Description

Your Abbaye Ordinaire Belgian Tripel uses Pilsen Dry Malt Extract and Belgian Candi Syrup to give you a smooth, slightly sweet base with added depth. The Aromatic Munich, Biscuit, and Crystal 120L malts create a rich, complex malt character while Kent Goldings, Saaz, and Hallertau hops deliver pleasant bitterness and aroma.

Your Label Peelers Abbaye Ordinaire Belgian Tripel Original Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and 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.

Beer Specifications

• ABV: 8.7% - 9.1%
• Original Gravity: 1.076 - 1.084
• Final Gravity: 1.010 - 1.014
• IBUs: 25
• SRM: 21

Disclaimer: All calculations are approximate.

Ingredients

Extracts and Sugars

• 7 lbs. Pilsen Dry Malt Extract
• 1 lb. Belgian Candi Syrup (SRM 45)

Specialty Grains (combined into one bag)

• 1 lb. Aromatic Munich Malt
• 1 lb. Biscuit Malt
• 1 lb. Crystal 120L Malt

Hops (substitutions based on availability)

• 1 oz. Kent Goldings Hops (Bittering)
• 1 oz. Saaz Hops (Flavor)
• 1 oz. Hallertau Hops (Aroma)

Yeast (substitutions based on availability)

• 1 Package of Belgian Abbey Ale Yeast (BE-256)

Also Included

• 5 oz Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo Packet
• 1 Muslin Grain Bag

Instructions

Hop Schedule

• 1 oz. Kent Goldings Hops (Bittering) - Boil for 60 minutes
• 1 oz. Saaz Hops (Flavor) - Boil for 15 minutes
• 1 oz. Hallertau Hops (Aroma) - Boil for 5 minutes

1. Heat 3 gallons of water to 155°F.
2. Turn off heat and using the grain sock, steep your grains in the hot water for 30 mins.
3. After 30 minutes, remove bag of grains and discard. Stir in your dry malt extract and mix until fully dissolved.
4. Turn heat back on and bring to a boil.
5. Once boiling, add the Kent Goldings hops and boil for 60 minutes, stirring occasionally.
6. With 15 minutes left in the boil, add the Saaz hops and your Belgian Candi Sugar Syrup and stir until dissolved. Add your Yeast Nutrient / Irish Moss Combo at this point as well.
7. With 5 minutes left in the boil, add the Hallertau hops.
8. Turn off heat and cool the wort to 70°F. An immersion chiller or ice bath works well for this.
9. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
10. Pitch the yeast and aerate the wort. This is a bigger beer and oxygen will help the yeast health.
11. Ferment at 68°F for 2-3 weeks.
12. Transfer to a bottling bucket with 5 oz. of priming sugar and mix until evenly dissolved.
13. Bottle your beer and let condition for 2-3 weeks at room temperature to carbonate. Enjoy!