Westmalle Tripel Clone 50liter - Beer Recipe - Brewer's Friend

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Westmalle Tripel Clone 50liter

245 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bakke Brygg
Calories: 245 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Friday January 22nd 2016
1.081
1.008
9.6%
38.3
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 kg Belgian - Pilsner14.5 kg Pilsner 37 1.6 86.1%
2.35 kg Cane Sugar2.35 kg Cane Sugar 46 0 13.9%
16.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
223.75 g Styrian Goldings223.75 g Styrian Goldings Hops Pellet 3.5 Boil 60 min 33.33 59.9%
75 g Hallertau Hersbrucker75 g Hallertau Hersbrucker Hops Pellet 1.6 Boil 20 min 3.09 20.1%
75 g Hallertau Hersbrucker75 g Hallertau Hersbrucker Hops Pellet 1.6 Boil 10 min 1.85 20.1%
373.75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Irish Moss Fining Boil 15 min.
6.25 g Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 978 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 7 g sukker/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 90 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.42 L. Suggest reducing initial water volume to 45.4 L and adding 15.02 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.5 L. Suggest reducing strike water volume to 35.83 L and adding 17.1 L sparge/top-off. 52.9
Strike water volume at mash thickness of 3.7 L/kg 52.9
Mash volume with grains 62.5
Grain absorption losses -14.5
Remaining sparge water volume (equipment estimates 21.4 L) 19
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.4
Pre boil volume (equipment estimates 60.4 L) 58
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.9
Post boil Volume 50
Going into fermentor 50
Total: 72  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 19 grader før pitching av gjær.

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  • Last Updated: 2017-03-01 20:48 UTC