Mr.Beer - beer kits, home brewing systems, and microbrewery supplies

Tripel Tipple

This is an impressive version of a Belgian-styled strong blond beer. With delicate balance between hop and malt flavor, the tripel is the crowning achievement of one's beery pursuits. Condition this one a minimum of six months before consumption for optimum flavor.

RECIPE INCLUDES:
1 Can Classic American Blonde Ale HME
2 Cans Pale Export UME
1 Pouch Booster™
2 Packets Dry Brewing Yeast
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Teaspoon Crushed Coriander Seed
1 Small Orange Rind (cut into strips, remove white from rind)

Step 1: Sanitizing
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

Step 2: Brewing
2.1. Fill keg with cold water to the 4-quart mark on the back.

2.2. Remove yeast packet from under lid of HME, then place unopened cans of HME and UME in hot water to make the liquid easier to pour.

2.3. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot, then SLOWLY sprinkle in Booster™ while continually stirring to avoid clumping.

2.4. Once the Booster™ is fully dissolved bring to a boil, then remove from heat. Add orange rind and 1/2 tsp. of crushed coriander seed, stir to mix well.

2.5. Stir HME and UME into mixture. This mixture is called the wort.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE.

2.6. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well.

2.7. Sprinkle both packets of yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.

2.8. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF TWO WEEKS at room temperature (between 68°-76°F).

Step 3: Bottling & Carbonating
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS.

TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 6 MONTHS.



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