So I have always had an affinity for Belgian Trappist Beers. They always stood out to me with their unique flavors that set them apart from most of the beers on the commercial market. They interested me so much that they were among the first beers I ever started to brew and they make up about 90% of beers I brew now. I had brewed several Dubbels and Quadrupels with some great success, but for some reason, Belgian Tripel was a style I always had trouble nailing down. It wasn’t until I went to Belgium for my 30th birthday that I figured it out. The key element that I was lacking in my tripels were herbs and spices.

Now before you stop reading here and roll your eyes- this beer is not a Belgian wit, it’s not a BS pumpkin beer, it’s not a “spiced beer” of any kind. If you’re able to drink your beer and it tastes heavily of spices, you did it wrong. The key to making any Belgian style Trappist beer (in my opinion) is to have a deft hand with spices where they provide key background flavor notes without overtly taking over the beer.

Here’s my recipe for a Belgian Tripel which I developed after my trip to Belgium.



6 Gallon Recipe

8.5% ABV

78% Efficiency

OG: 1.077

OG: 1.013

Mash

14# Weyermann Pilsner Malt

1/2# Melanoidin Malt

Mash in at 151FMash out at 168F

Boil

1# Belgian Candi Sugar

1 oz Sterling hops (60 min)

1 oz Sterling hops (15 min)

11 grams crushed coriander seed (5 min)

1 star anise pod (5 min)



Fermentation

Imperial Monastic #B63 at 70F for 5 days, then allow it to free rise to 74F.



Pro tip: Dissolve the candi sugar in boiling wort in a separate pot before throwing it back into the main boil- you don’t want to scorch your sugar. Also, throw your crushed coriander and star anise pod into a mesh bag for easy removal after brew day.