Abbaye Ordinaire Belgian Tripel Beer Kit
Brand : Label Peelers
- SKU:
- LP-Abbaye-ordinaire
- UPC:
- 810194952562
- Availability:
- These kits are put together as they are ordered.
- Shipping:
- Calculated at Checkout
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.
Your Abbaye Ordinaire Belgian Tripel Beer Kit is a perfect combination of sweet and malty flavors. The Light Dry Malt Extract provides a smooth, slightly sweet flavor while the Belgian Aromatic, Biscuit and Crystal Malts create a rich and complex malt character. The Belgian D-45 Candi Sugar adds sweetness and depth, while the Kent Goldings, Saaz and Hallertau hops provide a pleasant bitterness and a wonderful aroma. The Yeast Energizer/Irish Moss Combo Packet ensures a high-quality fermentation and the Belgian Abbey Ale Yeast gives the beer an unmistakable Belgian character. Enjoy a unique and flavorful beer that has a sweet malt flavor with a smooth bitterness.
- ABV: 7.9%
- IBU: 28
- BU/GU: 0.33
- SG: 1.077
- FG: 1.017
- Degrees Plato: 18.5
- SRM: 8
Ingredients
- 7 lbs. Light Dry Malt Extract
- 1 lb. Belgian Aromatic Malt
- 1 lb. Belgian Biscuit Malt
- 1 lb. Crystal 120L Malt
- 1 lb. Belgian D-45 Candi Sugar
- 1 oz. Kent Goldings Hops (Bittering)
- 1 oz. Saaz Hops (Flavor)
- 1 oz. Hallertau Hops (Aroma)
- 1 Yeast Energizer / Irish Moss Combo Packet
- 1 pkg. Belgian Abbey Ale Yeast
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
Instruction
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 Styrian 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 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.
9. Transfer the wort to a fermenter and top off with cold water to 5 gallons.
10. Pitch the yeast and aerate the wort. This is a bigger beer and will help the yeast health.
11. Ferment at 68°F for 2-3 weeks.
12. Bottle or keg and carbonate with 5 oz. of priming sugar.