3 Conijntjes

Next to the IPA, Belgium Dubbel and NEIPA’s that I have brewed I decided it was time for a new beer style to try. So why not a triple? The challenges with a triple is that it’s quite high in the alcohol percentage. To achieve this you need a lot of fermentable sugars. These sugars are coming from the grains during the mashing process. Now the amount of grains that will fit in a kettle is limited. This is just basic physics but if you put in to much the mash process can stall.

To avoid stalling you need to stir a lot. I also added some rice hulls, yes they do take up space but they also improve the flow during the mash and sparge process.

I also cultivate my own yeast for this triple.

The 3 Conijntjes eventually hit the 8.9% alcohol, so I was satisfied with the result. It tasted very good but I couldn’t drink more than 1 in a night. It was a very heavy beer to drink but enjoyable.