Westmalle Tripel Clone - Beer Recipe - Brewer's Friend

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Westmalle Tripel Clone

257 calories 18 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Candi Syrup, Inc
Rating:
5.00 (1 Review)

Calories: 257 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created: Friday November 18th 2016
1.079
1.008
9.4%
38.1
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb Belgian - Pilsner13.25 lb Pilsner 37 1.6 84.1%
2 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)2 lb Belgian Candi Syrup - Clear (0L) 32 0 12.7%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 3.2%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.6 Boil 60 min 10.96 25%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.5 Boil 45 min 13.54 25%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 2.1 Boil 20 min 7.14 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Boil 20 min 6.46 16.7%
6 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 434 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Chimay
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Temperature -- 124 °F 20 min
Saccharification Temperature -- 147 °F 60 min
Mashout Temperature -- 170 °F 15 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 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 8.48 g | 33.9 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 5.03 g | 20.1 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 64, ramp up to 76 over 7 days
Cold condition at 50F for 4+ weeks
Repitch yeast 400ml starter and bottle with golden candi syrup 36g/gallon
Hold at 72F for 2 weeks to carb, then condition 3-6 months

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-11-20 23:53 UTC