For Christmas I was given a 5 gallon Brewer’s Best Belgian Tripel ingredients kit from my girlfriend’s parents at the perfect time to test out the new 5 gallon brewing kit I had assembled.
-4 oz. of Crushed Aromatic Malt (specialty grains) were steeped in 3 gallons of water for 1 hour around 152 °F using a propane burner and a 5 gallon brewing kettle.
-Then the specialty grains were placed in a strainer and half a gallon of hot water was poured over top to remove any remaining sugars from the spent grains.
-After a boil was reached, the pot was removed from the burner and all the DME, LME, and candy sugar was stirred into the kettle, and brought to a boil once again.
-Then the wort boiled for a total of 55 minutes with a 1 oz. Northern Brewer hop addition at the beginning of the boil, and a 0.5 oz UK Kent Goldings hop addition 5 minutes before the end of the boil.
-The wort was then cooled using an immersion wort chiller with a sank adapter.
-Then the wort was transferred through a strainer into a 6.5 gallon glass carboy by way of a funnel.
-The carboy was topped up with cold water reaching 5 gallons total. After aerating the carboy by shaking it around for a minute, the dry yeast packet was added to the fermenter, and the airlock (with a little water added) was attached to the carboy top.
-The primary fermenter was then placed inside the fermentation chamber.
-This belgian tripel spent 2 weeks in a 6.5 gallon carboy for primary fermentation and 2 weeks in a 5 gallon carboy for secondary fermentation.
-Once the beer was in the secondary for two weeks it was transferred into a bottle bucket, along with priming sugar, and added to twenty-four 12 oz bottles and twelve 22 oz bottles, capped and placed back in the fermentation chamber for two more weeks to bottle condition.
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