Westmalle Tripel - Beer Recipe - Brewer's Friend

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Westmalle Tripel

252 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 120 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dave Parry
Calories: 252 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Wednesday June 10th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.63 kg German - Pilsner7.63 kg Pilsner 38 1.6 85.3%
1.32 kg Belgian Candi Sugar - Clear/Blond (0L)1.32 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 14.7%
8.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
69.74 g Celeia (Styrian Goldings)69.74 g Celeia (Styrian Goldings) Hops Pellet 2.5 Boil 60 min 16.8 55.8%
27.63 g Tettnanger27.63 g Tettnanger Hops Pellet 4.5 Boil 15 min 5.94 22.1%
27.63 g Saaz27.63 g Saaz Hops Pellet 3.5 Boil 5 min 1.86 22.1%
125 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1.32 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.1 L Strike 61 °C 55 °C 60 min
ramp up over 1 hr+ Temperature 55 °C 64 °C --
Sparge -- 76 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 55 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 19.1
Mash volume with grains 24.1
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 25.6 L) 23.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.1 L) 34
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 25 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 25
Total: 42.5  
Equipment Profile Used: System Default
 
Notes

Mash starts at 55 and ramps up slowly over at least 1 hour to 64 (can last over several hours!)
Add sugar 15 mins before end of boil.
Note 2 hour boil.
Final stages of fermentation may proceed slowly. Don't rush.
Bottle and age for 8-10 weeks, Will improve with more ageing up to 1 year.
Serve at 10 deg C.

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  • Last Updated: 2020-06-11 12:30 UTC