Quasi-Westmalle Trippel - Beer Recipe - Brewer's Friend

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Quasi-Westmalle Trippel

272 calories 21.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Based on http://www.homebrewchef.com/WestmalleTrip
Calories: 272 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Wednesday January 13th 2016
1.083
1.012
9.3%
58.1
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 87.5%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 12.5%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sterling1 oz Sterling Hops Pellet 7.5 Boil 60 min 26.3 33.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 6.58 16.7%
1 oz Sterling1 oz Sterling Hops Pellet 7.5 Boil 30 min 20.21 33.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 5.05 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Wyeast nutrient blend Other Boil 15 min.
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
San Francisco tap water 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 4 12 314 17 56
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Infusion -- 148 °F 90 min
3 gal dunk sparge w/ 2 x 1.5 gal water from steamer pot Sparge -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.2 g | 36.8 qt) 8.84 35.3  
Mash volume with grains (equipment estimates 10.32 g | 41.3 qt) 9.96 39.8  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.84 35.3
Equipment Profile Used: System Default
 
Notes

Fermention temp starts at 62 degrees and warms to 72. Primary is about 7 days, followed by a 5 week cold conditioning period.

Attenuation of yeast, according to original recipe is 83%.

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  • Last Updated: 2016-02-27 01:00 UTC