The Holy Hand Grenade Belgian Tripel Beer Kit - All Grain

Description

Your Holy Hand Grenade Belgian Tripel gives you a light body with surprising strength from the Pilsen malt base complemented by Vienna malt. The Caramel 10L malt adds a soft malt backbone and light golden color. Hallertau hops at 60 minutes and Saaz hops at 15 minutes supply subtle bitterness that supports the malt without overpowering it. The Belgian Candi Syrup adds honey sweetness while your S-33 yeast fermentation produces notes of ripe banana and clove spice.

Your Holy Hand Grenade Belgian Tripel 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: 8.2% - 8.7%
• Original Gravity: 1.082 - 1.088
• Final Gravity: 1.020 - 1.024
• IBUs: 18
• SRM: 4

Ingredients

Grain Bill (combined in one bag)

• 13 lbs Pilsen Malt 1.2L
• 8 oz Caramel 10L Malt
• 1 lb Vienna Malt

Hops (substitutions based on availability)

• 1 oz Hallertau Hops - 60 min
• 1 oz Saaz Hops - 15 min

Yeast (substitutions based on availability)

• 1 packet S-33 Dry Brewing Yeast

Also Included

• 1 lb Belgian Candi Syrup (clear) - 15 min
• 5 oz Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo Pack - Add in last 15 minutes of boil

Instructions

Hop Schedule

• 1 oz Hallertau Hops - 60 min
• 1 oz Saaz Hops - 15 min

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 4 gallons of water to 148°F. Add Pilsner Malt, Vienna Malt, and Caramel Malt 10L to the mash tun. Mash at 148°F for 90 minutes to ensure high fermentability and a dry finish.

Sparge

1. Heat 4 gallons of water to 170°F. Sparge grains, collecting 6.5 gallons of pre-boil wort.

Boil

1. Bring wort to a boil (60 minutes total). Add hops at the following intervals: 1 oz Hallertau Hops at 60 minutes. 1 oz Saaz Hops at 15 minutes. Add 1 lb Belgian Candi Syrup to the boil with 15 minutes remaining. Stir until fully dissolved.

Cool and Transfer

1. Cool wort to 68°F using an immersion or counterflow chiller. Transfer to a sanitized fermenter and top up to 5 gallons total.

Fermentation

1. Pitch SafAle S-33 Yeast into the fermenter. Ferment at 68°F for 2 weeks. Gradually allow the temperature to rise to 72°F during fermentation to fully attenuate.

Conditioning

1. After fermentation, transfer beer to a secondary fermenter and condition at 50°F for 2 weeks for flavor development.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water. Cool the sugar solution, then add it to a sanitized bottling bucket. Transfer beer to the bucket, mix evenly, and bottle. Condition bottles at room temperature for 3-4 weeks before chilling and serving.

Kegging

1. 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.