Watch the golden malt extract ooze out into the swirling pot of love as we prepare a Belgian Trippel. If you listen closely, you might here a little “glug glug glug”. This time around, we used Mallard Malts as it’s what came with my kit.
When you’re finished pouring, add a little bit of the hot wort to the bottle to get the rest of it out.
Now take another moment to admire the wort.
Okay.. don’t drool into the wort. Any type of contamination will just ruin everything!
Now we added some candi sugar which is used especially in stronger, Belgian beers such as dubbel and tripel. It’s what’s called an invert sugar, one that has been converted from sucrose to a mixture of fructose and glucose by heating with water and some acid. It is used to boost the alcohol content without adding extra body to the beer, and without forcing the yeast to produce invertase (an enzyme that catalyzes the breakdown of sucrose .)
We have to stir it to make sure none sits at the bottom of the kettle as to not get burnt.