Westwelly Tripel - Beer Recipe - Brewer's Friend

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Westwelly Tripel

224 calories 21.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 29.7 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 71% (brew house)
Source: ConMarChar
Calories: 224 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created: Wednesday August 1st 2018
1.073
1.016
7.5%
33.4
5.0
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 kg American - Pilsner6.25 kg Pilsner 37 1.8 84.4%
454 g Candi Syrup - Belgian Candi Syrup - Clear (0L)454 g Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 6.1%
454 g Candi Syrup - Belgian Candi Syrup - Golden (5L)454 g Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 6.1%
150 g German - Acidulated Malt150 g Acidulated Malt 27 3.4 2%
99 g American - Aromatic Malt99 g Aromatic Malt 35 20 1.3%
7,407 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Centennial13 g Centennial Hops Pellet 10.5 Boil 60 min 15.59 18.8%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 9.21 40.6%
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 30 min 8.6 40.6%
69 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 3 hr.
3 g Gypsum Water Agt Mash 4 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 503 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Candi sugar       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
only grains (14.35 lbs at 60) 4.2 gal at 137 to get to 126 (30 min)
Step up with 1.3 gal of boiling to get to 144 (30 min)
Step up with 1.6 gal of boiling to get to 158 (30 min)
Sparge with 2 batches of 1.5 at 170
7.35 (90 min boil)
Mash pH: 5.29
SO4 to cl: 1.0 balanced
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.15 L Protein Rest Infusion -- 52 °C 30 min
4.55 L Step up 1 Temperature -- 62 °C 30 min
5.7 L Step up 2 Temperature -- 70 °C 30 min
5.7 L Sparge 1 Sparge -- 77 °C 5 min
6.05 L Sparge 2 Sparge -- 77 °C 5 min
Starting Mash Thickness: 2.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.1 L/kg 13.6
Mash volume with grains 17.9
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 24.7 L) 23.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 29.7
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.7
Going into fermentor 22.7
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

Candi sugar: 2/3 at 10 mins (stir!) and 1/3 after Krausen (pre-boiled and cooled)
Pitch at 64, let it rise, but not past 78. Set fridge to 73 because inside of carboy can be 5 degrees higher than ambient temp

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  • Last Updated: 2019-01-19 22:49 UTC