Westmalle clone - Beer Recipe - Brewer's Friend

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Westmalle clone

194 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 15.9 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 68% (brew house)
Source: BUI - Brewing Under the Influence
Calories: 194 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Sunday March 1st 2015
1.063
1.015
6.6%
38.7
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 2.3 87.5%
0.37 kg German - Caramel Pils0.37 kg Caramel Pils 35 2.4 8.1%
0.20 kg German - Pilsner0.2 kg Pilsner 38 1.6 4.4%
4.57 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Styrian Goldings20 g Styrian Goldings Hops Leaf/Whole 6.3 Boil 90 min 20.36 30.8%
20 g Tettnanger20 g Tettnanger Hops Pellet 2.3 Boil 60 min 7.64 30.8%
15 g Fuggles15 g Fuggles Hops Pellet 4.3 Boil 35 min 8.88 23.1%
10 g Saaz10 g Saaz Hops Pellet 5.4 Boil 5 min 1.79 15.4%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
362 g Clear candi sugar Other Boil 90 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 76       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.2 L Heat water to 72 c Infusion -- 67 °C 90 min
11.4 L Heat water to 100 c Sparge -- 77 °C --
Starting Mash Thickness: 3.34 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 15.3
Mash volume with grains 18.3
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 15 L) 12.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 22
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15.9
Going into fermentor 15.9
Total: 27.5  
Equipment Profile Used: System Default
 
Notes

Efter kok, fyll på med förkokt, kylt vatten för att få en totalvolym på 15.9 liter

Jäs vid 20 grader under 11 dagars tid. Tappa om och sekundärjäs under 3-4 veckor i förråd (kolla temp).

Tappa på flaska och låt mogna under 8-10 veckor

OG: 1.063

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  • Last Updated: 2015-04-04 11:19 UTC