Westmalle Tripel Clone - Beer Recipe - Brewer's Friend

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Westmalle Tripel Clone

307 calories 30.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Andy Beckwith and much research.
Calories: 307 calories (Per 12oz)
Carbs: 30.7 g (Per 12oz)
Created: Thursday December 11th 2014
1.092
1.022
9.2%
36.9
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
29.50 lb German - Floor-Malted Bohemian Pilsner29.5 lb Floor-Malted Bohemian Pilsner 38 1.8 79.4%
0.65 lb German - Acidulated Malt0.65 lb Acidulated Malt 27 3.4 1.7%
0.65 lb Belgian - Aromatic0.65 lb Aromatic 33 38 1.7%
0.35 lb American - White Wheat0.35 lb White Wheat 40 2.8 0.9%
5 lb Candi Syrup - Belgian Candi Syrup - Clear5 lb Belgian Candi Syrup - Clear - (late boil kettle addition) 32 0 13.5%
1 lb Cane Sugar1 lb Cane Sugar 46 0 2.7%
37.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Styrian Goldings1.75 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 90 min 0 21.2%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 45 min 11.79 24.2%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 30 min 9.87 24.2%
2.50 oz Saaz2.5 oz Saaz Hops Pellet 3.5 Boil 5 min 2.49 30.3%
8.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Clear Belgian Candi Syrup Other Primary --
1 lb Table Sugar Other Primary --
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb/Bottle Condition       CO2 Level: 4 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 62 91
Westmalle Profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Dough in and raise to 140 - Temperature Step 1 Temperature -- 113 °F 45 min
Temperature Step 2 Temperature -- 140 °F 60 min
Temperature Step 3 Temperature -- 158 °F 15 min
Mash out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.56 gal (58.24 qt). Suggest reducing initial water volume to 11.56 gal (46.24 qt) and adding 2.56 gal (10.24 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.12 gal (64.48 qt). Suggest reducing strike water volume to 9.51 gal (38.03 qt) and adding 4.12 gal (16.48 qt) sparge/top-off. 13.63 54.5  
Strike water volume at mash thickness of 1.75 qt/lb 13.63 54.5  
Mash volume with grains 16.12 64.5  
Grain absorption losses -3.89 -15.6  
Remaining sparge water volume (equipment estimates 4.56 g | 18.2 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 14.12 g | 56.5 qt) 15 60  
Volume increase from sugar/extract (late additions) 0.44 1.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.31 -1.2  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 19.07 76.3
Equipment Profile Used: System Default
 
Notes

The 'Late Addition' Belgian Candi Syrup and Table Sugar are actually 5lbs and 1lbs, respectively, added after 3 days of fermentation. They are added as fermentables to approx final ABV.

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  • Last Updated: 2015-04-03 02:16 UTC