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Kyle Brown

Owner of Clawhammer Supply

Looking for a big, boozy beer? You've come to the right place. The Tripel IPA is one of the highest gravity beers we've ever made with a ton of hops. The best part is you can't even taste the booze! Kyle and Ross put their skills to the test against Martin Keen, professional brewer and creator of the popular brewing channel, The Homebrew Challenge. Each team worked off of the same recipe, but as you’ll see, their methods weren’t exactly similar. All that to say (SPOILERS), two very different, equally tasty beers came out of the challenge. Martin’s was a more traditional and expertly brewed Tripel with a whopping 13% ABV, whereas Kyle and Ross ended up with a beer more reminiscent of a straightforward IPA. Both were delicious in their own right, and it’s a testament to the many ways one can go about homebrewing. We hope you enjoy this special episode, cheers!

Note: This recipe is tailored for the Clawhammer Supply 20 Gallon 240 Volt Brewing System. Watch us use it in the video below.

Full Brew Day Video

Benchmarks

SG: 1.101

FG: 1.010

ABV: 12%

Water

8.27 Gallons (33.1 Quarts)

Grain Bill

Mash

Add 8.27 Gallons (or 33.1 Quarts) and mash at 156.2 F (69 C) for 60 minutes. After a 10 minute mash out, we lifted our grain basket and allowed all the wort that was absorbed by the grain to drain out. While we were waiting, we set our controller to boil temp.

Boil & Hops

Boil Volume: 6.56 Gallons (24.8 L)

Post Boil Volume: 5.36 Gallons (20.3 L)

Boil Time: 60 minutes

Hop Additions

With this being a Tripel, we used a lot of hops. The additions are as follows:

Yeast & Fermentation

After the boil and whirlpool additions, cool your wort down to 70 F (21.1 C) and pitch one packet of Opshaug Kveik Ale Yeast (White Labs #WLP518). 

As you'll see in the video, Martin outdid us and ended up making his own yeast starter. Check out our article on how to make one for yourself.

Ferment for 4 days at 67 F (19.4 C). This is the primary fermentation. 

Ferment for an additional 10 days at 67 F (19.4 C) This is the secondary fermentation. 

Dry Hopping

Tasting

Since two very different beers came out of this brew day, we’re using Martin’s for this recipe breakdown. Unsurprisingly, his precision resulted in a delicious Tripel IPA with a smooth finish. As expected, it had all the attributes that one would hope for in a Tripel. However, despite the high ABV, the boozy taste doesn’t come through like you might expect. It’s fruity, refreshing, and dangerously deceiving in its alcohol content. 

For those wondering, Kyle and Ross ended up with their own tasty version of the Tripel. It’s dry and bitter but equally enjoyable - just a matter of preference. It also sports a 12% ABV, though like Martin’s take on the recipe, you wouldn’t know it. 

Watch the video above to see how the techniques vary. Apparently a few hacky sack breaks, donuts, and tacos doesn’t hurt.