Westmalle Trappist Tripel Clone - Beer Recipe - Brewer's Friend

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Westmalle Trappist Tripel Clone

231 calories 23.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: www.homebrewchef.com/WestmalleTripelConeRecipe
Rating:
1.00 (1 Review)

Calories: 231 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Tuesday March 10th 2015
1.075
1.018
7.5%
39.3
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.35 kg United Kingdom - Pale 2-Row6.35 kg Pale 2-Row 38 2.5 87.6%
0.90 kg Belgian Candi Sugar - Clear/Blond0.9 kg Belgian Candi Sugar - Clear/Blond 38 0 12.4%
7.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56.50 g Saaz56.5 g Saaz Hops Pellet 3.5 Boil 60 min 19.33 40.1%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 5.13 9.9%
56.50 g Saaz56.5 g Saaz Hops Pellet 3.5 Boil 30 min 14.85 40.1%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 9.9%
141 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Other Boil 10 min.
0.50 each Whirfloc Fining Boil 10 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 516 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Auckland Central, New Zealand 2013 - Ardmore Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 6 7 13 8 22
Hard water required
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.9 L Infusion -- 35 °C 15 min
Protein Rest Temperature -- 50 °C 15 min
Gluten Rest Temperature -- 55 °C 15 min
Beta Rest Temperature -- 62 °C 30 min
Full Beta Rest Temperature -- 64 °C 90 min
Mashout and Fly Sparge Temperature -- 77 °C 15 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 18.4
Mash volume with grains 22.6
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 20.2 L) 18.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 32 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 22.7
Going into fermentor 22.7
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

Recipe Specifications:

Batch Size: 6.00 gal
Boil Size: 6.87 gal
OG: 1.080
FG: 1.012
Color: 4.4 SRM
Estimated IBU: 36.2 IBU
Boil Time: 90 Minutes

Ingredients:

Amount Item Type % or IBU
14 lbs Castle Pilsner (2 Row) (2.0 SRM) Grain 87.5 %
2 lbs Candi Sugar, Clear (0.5 SRM) (Boil 90.0 min] Sugar 12.5 %
2.00 oz Saaz [3.40%] (60 min) Hops 14.7 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (60 min] Hops 4.3 IBU
2.00 oz Saaz [3.40%] (30 min) Hops 14.1 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (30 min] Hops 3.3 IBU
1.00 items Servomyces Yeast Nutrient (Boil 15.0 min] Misc
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 1000ml Starter

Step Mash Schedule:

NameDescription Step Temp Step Time
Acid Rest Add 21.00 qt of water at 97.8 F 95.0 F 15 min
Protein Rest Add 0.00 qt of water at 122.0 F 122.0 F 15 min
Gluten Rest Add 0.00 qt of water at 131.0 F 131.0 F 15 min
Beta Rest Add 0.00 qt of water at 144.0 F 144.0 F 30 min
Full Beta Rest Add 0.00 qt of water at 148.0 F 148.0 F 90 min
Mashout Add 0.00 qt of water at 170.0 F 170.0 F 15 min


Notes:
Fermention temp starts at 62f degrees and warms to 72f. Primary is about 7 days, followed by a 5 week cold conditioning period. I recommend bottle conditioning this beer, adding fresh yeast.

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  • Last Updated: 2017-08-04 10:59 UTC