Yoker Belgian Tripel

If you've been following SheppyBrew in 2025 at all, you are familiar with my BJCP Goal and Roll-a-Style list.

Of course, the idea is that I have a list of beer styles that I've never brewed. I roll a virtual 20-sided online die, and brew the style that corresponds with the number that comes up.

Originally, I had 20 beers on the list and several on "the bench". I've reduced the list so that I'm still rolling a 20-sided die, but not all the numbers have a style assigned to them. In fact, soon I'll be rolling a 12 sided die.

You also likely know that quite often I know what I want to brew next and "pretend" to roll that die to correspond with the style I want to brew next.

Part of the reason I recently picked Tafel Mystère Belgian Single (Batch 383) to brew was to build up some Belgian yeast so that I could get to a style I've had on the list since the debut of the list.

So ... I pretended to roll a 16

... which corresponds to 26C. Belgian Tripel.

"A strong, pale, somewhat spicy Belgian ale with a pleasant rounded malt flavor, firm bitterness, and dry finish. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol content."

If you'd like to read more about this beer, see Sheppy's Blog: Yoker.

Recipe Characteristics

Ingredients

Mash Profile

Batch sparge with 2 steps (Drain mash tun , 4.97gal) of 168.0 F water

Recipe Notes
*NOTE: Harvested yeast from Tafel Mystère Belgian Single
Make small yeast starter a day or two before brew day.
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=97,Mg=8,Na=21,SO4=142,Cl=71,HCO3=104
Acid to bring water pH to around 5.3
Mash as directed. (Overnight mash)
Boil as directed.
Cool wort to as close to 60F as possible.
Ferment in low 60's for a day or two then let the fermentation rise to ambient temp.
Keg after one to two weeks in fermentor. Force carbonate to taste.
Enjoy!

Brewing Record