Name: You either get this name, or you don’t. If one works clicks into your brain after you read this name, then you are old enough to have one for sure. If it doesn’t register, then please be aware of the alcohol content coupled with a really dry finish - because they can cause Danger…

Style: A Belgian Tripel (26Cin the 2015 BJCP Style Guide) brings extreme alcohol weight, spicy and dry yeast finish and a classical Belgian flavor profile. This traditional ale is brewed light, strong, effervescent with bouquets upon bouquets on the nose. As you can see from the picture above, it is a quite aggressive and messy fermentation!

Story: We had just finished brewing our first Belgian ale (On Golden Blonde) and we wanted to see what the yeast could do in another beer after a nice run on that one. We put together a classic and simple Triple malt bill, reviewed some hops we had on hand and just had a day brewing with as much as grain as we could stuff in the mash tun!

History of One Lake Brewing Releases:

• Summer 2020

• Fall 2021

Ingredients: 90% continental pilsner malt. This is a very light beer under 4 SRM. Hops are for bitterness only, to offset the huge amount of sweet pils malt we are using. Chuck a little wheat malt in there to keep it from dropping clear too soon (although eventually it will - this give it two lives as the yeast flavors present somewhat differently early versus late). We also use a touch of Belgian Aromatic malt (similar to melanoidin, but with some “extra” flavors). The beer is finished with clear Belgian Candi syrup. The yeast is the star of the show here - use the malt, hops and sugar to pave that road light and smooth for the yeast flavors to shine!!

Methods: Go for a standard mash temp (the sugar is going to help offset dryness) and a 90 minute boil from all that pils. Hops are first-wort and that’s really it. We like to add our extra sugar when the yeast is mostly done, but not completely done (about day 3 for us). This fermentation is gonna scare you. It will go really fast and super furious. Towels, buckets, prayer - nothing will save you. Expect a cleanup, but it is worth it.

Recipe Box:

Pilsner malt - 90%
White Wheat Malt - 2%
Belgian Aromatic Malt - 2%
Clear Candi Sugar - 5-8%

30IBU of neutral Hops at First Wort

Your favorite expressive Belgian yeast

Brewing Method:

Gravity targets:
* OG 1.087 (with sugar) - 1.078 (without sugar) FG 1.012

Adjust water to achieve mash of:
* 5.4pH and 1.7:1 ratio of SO4/Cl

Standard mash thickness
151-153 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
90 minute boil

Add sugar 80% of the way through active fermentation (carefully!!)