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Westmalle Tripel Clone

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

Original Gravity:

1.079

Final Gravity:

1.008

ABV (standard):

9.4%

IBU (tinseth):

38.1

SRM (mosher):

5.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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)	38	0	3.2%
15.75 lbs / $ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Saaz (Pellet) 1.4999999965689 oz Saaz (Pellet) Hops	10.96	25%
1.50 oz	Hallertau Mittelfruh (Pellet)	13.54	25%
2 oz	Styrian Goldings (Pellet)	7.14	33.3%
1 oz	Tettnanger (Pellet)	6.46	16.7%
6 oz / $ 0.00

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

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

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

12,722

Views

Brews

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

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

João12345

Discussion about this recipe:

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Yotamel • 02/28/2021 at 01:23am
can I please get a more detailed "Beginner's" instructions?
specifically around making the wort and yeast.
thanks

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