Westmalle-ish Tripel - Beer Recipe - Brewer's Friend

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Westmalle-ish Tripel

280 calories 19.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 280 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Monday April 20th 2015
1.092
1.010
10.8%
42.2
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 kg Belgian - Pilsner7.2 kg Pilsner 37 1.6 87.8%
0.90 kg Belgian Candi Sugar - Clear/Blond0.9 kg Belgian Candi Sugar - Clear/Blond - (late boil kettle addition) 38 0 11%
0.10 kg Cane Sugar0.1 kg Cane Sugar - (late boil kettle addition) 46 0 1.2%
8.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 60 min 20.21 38.5%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 6.5 11.5%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 30 min 15.53 38.5%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 11.5%
130 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 5 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Westmalle
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 6 6 56 82 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=HXXDRT5

Gips 2.792 g
Epsom 1.330
Calcium chloride 2.550 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 65 °C 90 min
Temperature -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.6 L) 33.1
Mash volume with grains (equipment estimates 41.4 L) 37.9
Grain absorption losses -7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 25
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 20
Volume into fermentor 20
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

Ferment at 18°C. Increase to 22 °C.

Based on http://www.homebrewchef.com/WestmalleTripelConeRecipe.html

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  • Last Updated: 2016-02-06 22:41 UTC