Toboggan Tripel

Tobogan Tripel

Nothing will warm your soul after a long hard day of sledding like a Tripel. Creamy in texture and easy to drink, this golden colored beer hides its high ABV well.

Type: Ale

Style: Belgian / French Ales

Batch Size: 5 gallons

Recipe Type: All grain

Recipe Contributed By: Briess Technical Services Staff


Quantity Ingredient Comment
11 lbs Pilsen Malt Mash
0.5 lb Victory® Malt Mash
2 lbs Clear Candi Sugar 60 min boil
1 oz Tettnang Hops (4.5% AAU) 60 min boil
2 oz Czech Saaz Hops (4.2% AAU) 5 min boil
2 packs WLP510 Bastogne Belgian Ale Yeast Fermenter
1 capsule Servomyces Yeast Nutrient 10 min boil


  1. Bring 3.8 gallons of water to 165ºF.
  2. Mash grains at 152ºF for 1 hour.
  3. Heat 4.25 gallons of 180ºF sparge water in a kettle.
  4. Sparge and collect 6 gallons in kettle; bring to a boil.
  5. Add 1 oz Tettnang hops and 2 lbs Candi Sugar.
  6. After 50 minutes, add yeast nutrient.
  7. After 5 minutes, add 2 oz Czech Saaz hops.
  8. After 5 minutes, remove from heat and cool to 70ºF.
  9. Transfer to primary fermenter.
  10. Pitch two packs of WLP510 yeast.

Primary Fermentation: 1 week at 66ºF – 72ºF.

Secondary Fermentation: 3 weeks at 66ºF – 72ºF.

Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP510 yeast for 3-4 weeks.

Original Gravity: 1.075

Final Gravity: 1.015

Alcohol by Weight:

Alcohol by Volume: 7.9%

IBU: 28

Color: 5

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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