Vestmall - Beer Recipe - Brewer's Friend

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Vestmall

241 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: John Abrahamsen
Rating:
5.00 (1 Review)

Calories: 241 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Friday July 29th 2016
Similar Recipes

Westmalle Tripel

by Greg Dunning - Beer Stalin

OG: 1.081 FG: 1.015 ABV: 8.7% IBU: 37

1.080
1.006
9.7%
34.5
6.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg German - Pale Ale6.5 kg Pale Ale 39 2.3 85.5%
1.10 kg Cane Sugar1.1 kg Cane Sugar - (late boil kettle addition) 46 0 14.5%
7.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Warrior25 g Warrior Hops Pellet 14.7 Boil 60 min 34.48 33.3%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 3.1 Boil 0 min 66.7%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast Nutrient Fining Boil 15 min.
2 g Protafloc Fining Boil 5 min.
0.50 tsp DSM - Brewers Clarex Fining Primary 0 min.
12 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacc Temperature -- 66 °C 30 min
Mashout Temperature -- 76 °C 10 min
Starting Mash Thickness: 4.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 29.3
Mash volume with grains 33.5
Grain absorption losses -6.5
Remaining sparge water volume 5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.2 L) 27
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 18.8 L) 25
Estimated amount in fermentor 25
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Pitch at 18c. Rise to 20c over 5 days.

Westmalle uses pitch rate of 0.25 so do not overdo the yeast quantity.

Use blowoff. Blowoff guaranteed.

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  • Last Updated: 2019-11-21 12:41 UTC