Westmalle Tripel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Westmalle Tripel

248 calories 22 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greg Dunning
Calories: 248 calories (Per 330ml)
Carbs: 22 g (Per 330ml)
Created: Sunday June 5th 2022
Similar Recipes

Vestmall

by John Abrahamsen

OG: 1.080 FG: 1.006 ABV: 9.7% IBU: 34

1.081
1.015
8.7%
37.2
5.0
5.7
64.58
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Bohemian Pilsner Malt4 kg Bohemian Pilsner Malt $ 2.31 / kg
$ 9.24 		36.8 2.43 44.4%
4 kg Weyermann - Floor-Malted Bohemian Pilsner4 kg Floor-Malted Bohemian Pilsner $ 3.60 / kg
$ 14.40 		36.3 1.9 44.4%
1 kg US - Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) $ 15.54 / kg
$ 15.54 		38 0 11.1%
9 kg / $ 39.18
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh (3.9 AA) / 100 Grams60 g Hallertau Mittelfruh (3.9 AA) / 100 Grams Hops $ 0.10 / g
$ 6.00 		Pellet 3.9 Boil 60 min 20.29 40%
50 g Northern Brewer - Styrian Golding (2.6 AA) / 50 Grams50 g Northern Brewer - Styrian Golding (2.6 AA) / 50 Grams Hops $ 0.13 / g
$ 6.50 		Pellet 2.6 Boil 60 min 11.27 33.3%
20 g Tettnanger (4.7 AA) / 20 Grams20 g Tettnanger (4.7 AA) / 20 Grams Hops $ 0.08 / g
$ 1.60 		Pellet 4.7 Boil 15 min 4.05 13.3%
20 g Saaz (4.6 AA) / 20 Grams20 g Saaz (4.6 AA) / 20 Grams Hops $ 0.09 / g
$ 1.80 		Pellet 4.6 Boil 5 min 1.59 13.3%
150 g / $ 15.90
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
$ 9.50 / each
$ 9.50
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 171 B cells required
$ 9.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.71 bar       Temp: 20 °C       CO2 Level: 3.25 Volumes
 
Target Water Profile
Westmount Filtered
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
24 L 1st rest Strike 55 °C 55 °C 15 min
2nd rest Steeping 55 °C 63 °C 35 min
3rd rest Steeping 63 °C 73 °C 25 min
24 L Sparge 76 °C 76 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24
Mash volume with grains 29.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 18.5 L) 14.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 34.3 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 25
Going into fermentor 25
Total: 38.2  
Equipment Profile Used: System Default
 
Notes

Equipment Evolution
Blichmann 50l is the mash tun, with the new original false bottom, because the malt bill is too big for the Robobrew. We can also do a step mash with Blichmann 50l.

Robobrew is our boil kettle because his capacity is 30 litres and that is our wort volume going into the kettle AND he fits perfectly under the Blichmann 50l for a gravity transfer.

Mash water just clears the false bottom at 19 litres, so we are adjusting the mash water to 20 + 3 x #kg in mash = 44 litres.

We will adjust sparge water accordingly to get 30 litres for the boil.

Left over last runnings can be used for a low alcohol beer second beer with another yeast (Session IPA??).

I will be surprised if my final gravity is 1.015 since I have very high attenuation in most of my beers and I really want a dry finish to follow the Trappist style exactly. So, I am OK with with the ABV estimate of less than 9% because I will probably hit that in the final product.

Mash schedule following Duvel model from "The Secrets of the Master Brewers", p. 151.

Last Updated and Sharing
 
1,059
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-06-07 14:12 UTC