Fields of Desolation (Westmalle Tripel Clone) - Beer Recipe - Brewer's Friend

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Fields of Desolation (Westmalle Tripel Clone)

294 calories 28.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Andy Beckwith and much research.
Calories: 294 calories (Per 330ml)
Carbs: 28.9 g (Per 330ml)
Created: Thursday September 5th 2019
1.095
1.022
9.6%
36.7
5.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.01 kg German - Floor-Malted Bohemian Pilsner5.01 kg Floor-Malted Bohemian Pilsner 38 1.8 77.6%
0.11 kg German - Acidulated Malt0.11 kg Acidulated Malt 27 3.4 1.7%
0.11 kg Belgian - Aromatic0.11 kg Aromatic 33 38 1.7%
0.06 kg American - White Wheat0.06 kg White Wheat 40 2.8 0.9%
1 kg Candi Syrup - Belgian Candi Syrup - Clear (0L)1 kg Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 15.5%
0.17 kg Cane Sugar0.17 kg Cane Sugar 46 0 2.6%
6.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18.57 g Styrian Goldings18.57 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 90 min 13.06 21.2%
21.23 g Tettnanger21.23 g Tettnanger Hops Pellet 4.5 Boil 45 min 11.53 24.2%
21.23 g Tettnanger21.23 g Tettnanger Hops Pellet 4.5 Boil 30 min 9.65 24.2%
26.53 g Saaz26.53 g Saaz Hops Pellet 3.5 Boil 5 min 2.43 30.3%
87.56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.85 kg Clear Belgian Candi Syrup Other Primary 0 min.
0.17 kg Table Sugar Other Primary 0 min.
5 g Gypsum Water Agt Boil 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 482 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4 Volumes
 
Target Water Profile
Beerse (Westmalle)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 62 91
Westmalle Profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Dough in and raise to 140 - Temperature Step 1 Temperature -- 45 °C 45 min
Temperature Step 2 Temperature -- 60 °C 60 min
Temperature Step 3 Temperature -- 70 °C 15 min
Mash out Temperature -- 76 °C 10 min
Starting Mash Thickness: 3.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.6
Mash volume with grains 23.1
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 11.8 L) 7.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 25.3 L) 21
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 17 L) 20
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20 L) 17
Total: 27.1  
Equipment Profile Used: System Default
 
Notes

Pitch at 18 then gradually ramp up to 21 over a week.

Rest at 8 degrees for 2 weeks.

The 'Late Addition' Belgian Candi Syrup and Table Sugar are actually 5lbs and 1lbs, respectively, added after 3 days of fermentation. They are added as fermentables to approx final ABV.

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  • Last Updated: 2020-01-01 17:39 UTC