Westmalle Tripel - Beer Recipe - Brewer's Friend

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Westmalle Tripel

232 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Post Boil Gravity: 1.568 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Tuesday June 22nd 2021
1.071
1.009
8.2%
26.0
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb Dingemans - Belgian Pilsner Malt27 lb Belgian Pilsner Malt 37 1.6 87.1%
4.01 lb Belgian Candi Sugar - Clear/Blond (0L)4.01 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 12.9%
31.01 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 7.42 24.9%
1.01 oz Hallertau Mittelfruh1.01 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 4.02 12.6%
4.01 oz Saaz4.01 oz Saaz Hops Pellet 3.5 Boil 30 min 11.44 49.9%
1.01 oz Hallertau Mittelfruh1.01 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 3.09 12.6%
8.03 oz / $ 0.00
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.29 gal (49.14 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 0.29 gal (1.14 qt) sparge/top-off. 10.13 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.13 40.5  
Mash volume with grains (equipment estimates 1.79 g | 7.1 qt) 12.29 49.1  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume 2.17 8.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 4.05 g | 16.2 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 1.5 6  
Top off amount 10.5 42  
Going into fermentor 12 48  
Total: 12.3 49.2
Equipment Profile Used: System Default
 
Notes

Mash the grains for 15 minutes at 95°F (35°C), then step to 15 minutes at 122°F (50°C), 15 minutes at 131°F (55°C), 30 minutes at 144°F (62°C), 90 minutes at 148°F (64°C), then mash out at 170°F (77°C). Add the candi sugar and boil for 90 minutes, following the hops schedule.

Chill to 62°F (17°C) to pitch the yeast. Ferment at 72°F (22°C) for one week. Lager at cooler temperatures for up to five weeks.

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  • Last Updated: 2021-10-15 08:09 UTC