The Holy Hand Grenade Belgian Tripel Beer Kit - All Grain
Brand : Label Peelers
- SKU:
- LP-Holy-Hand-Grenade-Tripel-All-Grain
- UPC:
- 00810194955211
- Shipping:
- Calculated at Checkout
Your Holy Hand Grenade Belgian Tripel Label Peelers Original All Grain 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.
Embark on a brewing journey with The Holy Hand Grenade Belgian Tripel Beer Kit, designed for the home brewer seeking a flavor-packed and rewarding experience. With a refined balance of ingredients, this all-grain kit allows you to craft a Belgian Tripel that boasts a light body with surprising strength, delivering an array of complex flavors. The result? A brew that carries delightful notes of ripe banana, subtle clove, honey sweetness, and a delicate hint of spice, perfect for those who appreciate an intricately layered beer.
With an ABV of around 8.2% and an IBU of approximately 18, this Tripel strikes a harmonious balance between sweetness and bitterness. The Pilsner malt base, complemented by Vienna and Caramel/Crystal 10L malts, contributes to a soft malt backbone with a light golden color and a fluffy white head. As you sip, you'll notice the rounded sweetness, reminiscent of honey and ripe fruit, with a touch of clove spice emerging from the yeast fermentation process, creating a refreshing, flavorful profile that doesn't overwhelm the palate.
The subtle hop bitterness comes from the Hallertau and Saaz hops, contributing to a moderate hop profile that supports the malt and yeast flavors without overshadowing them. The low IBUs (around 28) ensure that the sweetness from the malt and yeast shines through, making this a truly balanced beer. This beer well balanced bitterness and sweetness makes it a perfect complement to a variety of dishes.
Ideal for those who enjoy crafting high-quality, traditional beers, this kit offers all the ingredients needed to create a top-tier Belgian Tripel. With about 1.089 OG and a final gravity of around 1.024, this kit provides a brewing experience that is both challenging and rewarding, producing a beer worthy of your most reverent admiration.
Perfect for the home brewer looking to add a touch of Belgian craftsmanship to their collection, this kit delivers a brew that’s both easy to enjoy and full of character. Whether you’re a novice or an experienced brewer, The Holy Hand Grenade Belgian Tripel Beer Kit offers everything you need to create a balanced and flavorful beer that’ll leave you with a divine taste.
ABV: 8.2% - 8.5%
IBU: 28
Original Gravity (OG): 1.083
Final Gravity (FG): 1.019
SRM: 4
Base Malt:
13 lbs Pilsen Malt 1.2L
Specialty Malts:
0.5 lb Caramel Malt 10L
1 lb Vienna Malt
Hops:
1 oz Hallertau Hops - 60 min
1 oz Saaz Hops - 15 min
Yeast:
1 packet Safbrew S-33 Dry Brewing Yeast
Additives:
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
HOPS SCHEDULE
1 oz Hallertau Hops - 60 min
1 oz Saaz Hops - 15 min
INSTRUCTIONS
Prepare Equipment:
Sanitize all brewing equipment thoroughly.
Mash:
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:
Heat 4 gallons of water to 170°F. Sparge grains, collecting 6.5 gallons of pre-boil wort.
Boil:
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 Belgian Candi Sugar:
Add 1 lb Belgian Candi Syrup to the boil with 15 minutes remaining. Stir until fully dissolved.
Cool and Transfer:
Cool wort to 68°F using an immersion or counterflow chiller. Transfer to a sanitized fermenter.
Fermentation:
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:
After fermentation, transfer beer to a secondary fermenter and condition at 50°F for 2 weeks for flavor development.
Packaging Options:
Priming for Bottling:
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:
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.
