According to the website for Brouwerij Dilewyns, Vicaris Tripel features just one malt, two hops varieties, and no spices, but our tasting panel overwhelmingly picked up unusual grape-like notes.
Brewer Anne Catherine Dilewyns gives away few secrets but tells us that Vicaris Tripel contains just water, Pilsner malt, sugar, hops, and yeast. She also hinted that Westmalle yeast might be at work and apologized for not using American hops. She did not, however, explicitly say that no New Zealand hops were used!
Attempting to approximate such a great beer is futile, but Contributing Editor Dave Carpenter loves a challenge! Here, then, is Dave’s attempt to create something almost, but not quite, entirely unlike Brouwerij Dilewyns Vicaris Tripel.
ALL-GRAIN
OG: 1.082
FG: 1.012
IBUs: 25
ABV: 9.2%
MASH/GRAIN BILL
13 lb (5.89 kg) Pilsner malt
HOPS/ADJUNCT SCHEDULE
2.5 lb (1.13 kg) Simplicity Candi Syrup at the start of the boil
1 oz (28 g) Styrian Goldings [5.40 %] at 60 minutes
0.5 oz (14 g) Nelson Sauvin [12.00 %] at 15 minutes
DIRECTIONS
Mash at 148°F (64°C) for 90 minutes, then sparge and boil for 90 minutes, following the hops schedule and adding the candi syrup at the start of the boil. Chill to 68°F (20°C). According to the website, Vicaris Tripel is fermented at 75°F (24°C) and lagered at 34°F (1°C), so pitch the yeast, and after 48 hours, raise the temperature to 75°F (24°C) and ferment to completion. Lager near freezing for at least one month before bottle conditioning.
YEAST
Westmalle (Wyeast 3787 Trappist High Gravity or White Labs WLP530 Abbey Ale)