Homebrew recipe

Ooldveek Tripel

Brewed by Lee Immins.


1.075 OG – 1.013 FG – 45 ibus – 8.3% abv. – 8 ebc – 90 min. boil – 30 liter batch

  • Hops

  • 60 minutes: 120 grams of Hallertau Mittfrueh whole hops (4.9% alpha acid)

  • Spices

  • 60 minutes: 17.5 grams of licorice root (whole)
  • 60 minutes: 1.8g caraway seeds

  • Grain

  • 6.4 kg Bohemian Pilsner (3.0EBC) (72%)
  • 1.25 kg Munich (7.5EBC) (14%)
  • 820 grams Demerara Sugar (9%)
  • 430 grams Table Sugar (5%)

  • Mash schedule

  • 60 min – 62°Celsius
  • 15 min – 72°Celsius
  • 10 min – 76°Celsius

  • Yeast

  • Trappist High Gravity Wyeast 3787
  • Pitched from a yeast cake from a 30 liter Trappist single.
  • Pitched at 19.5º Celsius.
  • Primary fermentation 19.5º Celsius over 10 days.
  • After primary, Slowly rising to 23º Celsius over 4 days.
  • Bottling aimed for 2.6 volumes of carbonation.

  • Water

  • Just dechlorinated with sodium metabisulphate.

Download EZ Water spreadsheet
“Takes a while to carbonate, best left for months to develop carbonation and head.”Lee Immins

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