This Belgian Tripel recipe was put together for the Belgian Tripel competition that Olde Town Mash Paddlers is holding in October of this year. It had been quite a long time since I brewed a Belgian style and this was a great chance for me to try out some new processes to help with the final beer. After letting the beer ferment out at regular room temperature I transferred it to the keg and force carbed it at 30 PSI for 36 hours. Once chilled and mostly carbed I hit it with gelatin in order to help speed up clarification before putting it in my kegerator for serving. Though it is still a tad under carbed it came out tasting great and even came in more in line on the ABV for the style due to slightly lower attenuation.

Before the competition I am going to be setting it to a solid 17 PSI and letting it sit so that the carb level will be appropriate for the competition, but in the meantime I am enjoying a few pints as “quality control.”