Amberosia Tripel

Amberosia Tripel is rated 4.8 out of 5 by 22.
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A cornucopia of fruit, spice and caramel malt, with a little licorice and peat in the background. A tripel such as this could be what they were partaking of on Olympus in ancient times. Ye Gods, it is simply divine!

$36.51 Regular Price $42.95
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Amberosia Tripel
Amberosia Tripel

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    What You Get

    1 Grand Bohemian Czech Pilsner Brewing Extract (HME)

    1 Canadian Blonde Brewing Extract (HME)

    1 Packet of Saaz Pellet Hops

    1 Hop Sack

    1 Packet of Safbrew T-58 Dry Ale Yeast

    1 Packet of No-Rinse Cleanser

    You Provide

    1 cup Granulated White Sugar

    For Fans Of

    New Belgium Tripel Belgian Style Ale

    Bieres de Chimay, Chimay Tripel

    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.076

    Final Gravity: 1.020

    ABV: 7.5%

    SRM: (Color): 4

    IBU: (Bitterness): 40


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the cans of Brewing Extract,(not needed for
    this recipe), then place the unopened cans in hot tap water.

    2. Place the packet of pellet hops into the hop sack tying it closed, then trim away excess

    3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Add in
    your 1 cup of sugar and bring the mixture to a boil. Once boiling add in your hop sack, then
    remove from heat.

    4. Open the cans of Brewing Extract and pour the contents into the hot mixture in your pot. Stir
    until thoroughly mixed. This mixture of unfermented beer is called wort. 

    5. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter
    this would be approximately 1 gallon of water. 

    6. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by
    adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-
    liter mark).

    7. Stir your wort mixture vigorously with your sanitized spoon or whisk. 

    8. Sprinkle the T-58 yeast packet into the keg, and screw on the lid. Do not stir. 

    Put your fermenter in a location with a consistent temperature between 59° and 68° F (15°-20°
    C), and out of direct sunlight. Ferment for 21 days.


    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by mjc925 from One of my best About 15 batches into Mr. Beer Brewing and this is definitely one of the best I have brewed. Not real heavy, but a pretty good punch, so this could sneak up on you. Not overly hoppy, just a nice European tasting beer. Brewed 3 weeks at 63 degrees, about 3.5 months conditioning, expect it will get even better, but finally had to try one! OG=1.074, FG=1.024, ABV 6.56%. Mine brewed a bit darker than shown (but that's pretty common with my MB brews). Only downside is expensive and slow, but good thing rarely are cheap and fast.
    Date published: 2016-02-27
    Rated 5 out of 5 by cisco from Great beer I brewed this one 3 weeks in the LBK and bottled conditioned for 3 months. This one is fantastic. A little hoppier than I expected but that's not a bad thing. My ABV turned out to be 7.1%.
    Date published: 2015-05-02
    Rated 5 out of 5 by keljr from A lofty standard was met After having success with my first partial mash recipe, I wanted to find a Belgian style Tripel to brew since my favorite brew pub beer is a Belgian Tripel. This tripel is worthy of the brew pub one I love so much. It didn't disappoint. If you do make this one, I would recommend using a finer grain sugar than regular granulated. I'm also considering trying the same Belgian candy sugar that my brew pub uses in their Tripel next time I brew this.
    Date published: 2018-06-06
    Rated 5 out of 5 by Tbone from Awesome I went with 3 in the mbk, 3 on the counter and 3 months lager. It was worth the wait. I can't wait to see how it improves as time goes by. Similar to Golden Monkey in flavor and apv.
    Date published: 2015-05-02
    Rated 5 out of 5 by Don57 from Party Favorite I brewed this beer for a party that I hosted along with many other brews. This beer was by far everyone's favorite brew of the party.
    Date published: 2017-02-26
    Rated 4 out of 5 by BayerZ28 from Good so far! I fermented this in a different fermenter but so far so far so good! Just bottled it. Making an allagash Tripel from this base kit. Just added some grain and an extra LME pack on the advice of the staff. Did my first martial mash which was easy and fun to do once I found the instructions and write up on their blog. OG and FG are tracking as they should. Just bottled and smells awesome so far!! It’s gonna be a long three months but I’m sure will be worth it! (I have a fermentation chamber setup to control the temps also)
    Date published: 2017-10-08
    Rated 5 out of 5 by COskibum from Smooth Taste - One of Mr Beer's Best Recipes I've brewed about ten-fifteen Mr. Beer recipes and this one ranks at or near the top of my list. Great taste and well worth the three month brewing time. I've been trying out a wide variety of Mr. Beer recipes and this is the first time I've brewed a recipe for the 2nd time around.
    Date published: 2017-08-10
    Rated 5 out of 5 by cisco138 from tasty Bottled conditioned 3 months before drinking any. Very easy to drink and I would make this one again.
    Date published: 2016-01-07
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    Does the hop sack also go into the fermenter when pouring the wort mixture in the fermenter?

    Asked by: Akap87
    Yes, it is fine to add the sack to the fermenter. It is a good idea to "top it up" to the correct total volume first, and then place the sack into the fermenter after top up, with clean tongs or fingers. Doing it this way helps to keep your total volume more accurate. Cheers!
    Answered by: MRBEER
    Date published: 2021-07-21

    How long do you leave the hopsack in?

    Asked by: AC55
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