The Belgian excise law introduced at the beginning of the 19th century caused a major upheaval in the market. From that point on, the beer tax was based on the size of the mash tun instead of the number of litres boiled. Needless to say, the Belgians found the loopholes. They simply filled the kettle to the brim with malt and then periodically poured water over it and literally squeezed the liquid through. The first, thicker batch of beer became the tripel. But they didn't stop there, as the malt bed was still full of fine sugars, so they continued to wash it down and the second batch of lower sugar malt became the single. The latter was the monks' daily drink, while the tripel was consumed on special occasions and celebrations.
A significant amount of malt is used to make this beer, so make sure you have enough mash in your mash tun to handle it! If not, we can achieve the desired initial density by brewing 2 separate mashes and combining the brewing juices from them.
By default, our recipe packs do not contain any water treatment agents unless specifically stated in the description. If you need water treatment, you can buy it at a discount HERE.
Malt:
7 kg Viking Pilsner malt
300 g Viking Cooky malt
300 g white candy sugar
Hops (+ boiling time):
100 g Tettnanger hops - 40 min
Yeast:
2 Lallemand Abbaye yeast
The full recipe can be found HERE.
You can make 21 litres of beer from the recipe pack.
