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

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Tripel - Westmalle Style

285 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 120 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Sean Paxton
Calories: 285 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Thursday October 29th 2015
1.087
1.011
10.0%
36.1
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 87.5%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 12.5%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 2.6 Boil 60 min 15.59 39.1%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 2.7 Boil 60 min 4.53 10.9%
50 g Saaz50 g Saaz Hops Pellet 2.7 Boil 30 min 12.44 39.1%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 2.7 Boil 30 min 3.48 10.9%
128 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 g Yeast Nutrient Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
2 each Defoamer Other Primary 0 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 435 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Protein Rest Temperature -- 122 °F 15 min
5.25 gal Gluten Temperature -- 131 °F 15 min
5.25 gal Beta Rest Temperature -- 144 °F 30 min
5.25 gal Full Beta Rest Temperature -- 148 °F 90 min
5.25 gal Mashout Temperature -- 170 °F 15 min
4 gal Fly Sparge -- 170 °F 32 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.52 g | 34.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil volume (equipment estimates 4.48 g | 17.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Start fermentation at 16.7, ramp to 22.2 over 6 days
Day 1: 16.7
Day 2: 17.5
Day 3: 18.8
Day 4: 20.0
Day 5: 21.2
Day 6: 22.2

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  • Last Updated: 2015-11-04 04:24 UTC