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Westmalle Tripel

250 calories 21.4 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 24.81 liters
Post Boil Size: 22.8 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 250 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created Thursday June 3rd 2021
Amount Fermentable Cost PPG °L Bill %
5.66 kg Belgian - Pilsner5.66 kg Pilsner 37 1.6 83.4%
0.90 kg Candi Syrup - Belgian Candi Syrup - Simplicity0.9 kg Belgian Candi Syrup - Simplicity 32 1 13.3%
226.80 g Soft Candi Sugar - Blond226.796 g Soft Candi Sugar - Blond 38 5 3.3%
6.79 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Saaz28 g Saaz Hops Pellet 4.5 Boil 60 min 12.82 31.1%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 5 Boil 45 min 13.08 31.1%
34 g Styrian Goldings34 g Styrian Goldings Hops Pellet 5 Boil 20 min 10.48 37.8%
90 g / 0.00
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
White Labs - Abbey Ale Yeast WLP530
1 Each
Attenuation (avg):
Optimum Temp:
19 - 22 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 0 Volumes
Target Water Profile
Logan - Kimberley Park
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Recirculate sparge water to get to 65C
After that transfer to mash tun
Recirculate mash water through coil to get back to 65C
Close off tap and pump.
Add brewing salts and add grain
Adjust ph.
Run pump and collect output of pump until mash water cones thru. Return wawaterter to hlt. Recirculate mash to bring tovtarget temp.

Dough in 55C then immediately target 62C
Hold at 62C for 20 mins then target 64C
Hold at 64C for 10 minutes then target 73C
Hold at 73C for 30 minutes then target 77C
Hold at 77C for 10 minutes for mash out

Add soft sugar at boil initiation.
Add syrup 10 minutes prior to flameout.
Chill to 18C. Pitch yeast. Pure O2 via 0.5 micron diffusion for 90 seconds.
Ramp primary up to 24C over 6 days.
At 1.010 dump primary yeast and chill to 50F for 4 weeks +. At 1.008 bottle prime in heavy bottles with Golden Candi Syrup at 36g/gallon and a fresh re-pitch 400ml starter. Hold bottles at 22C for 2 weeks for initial carbonation. Cellar for 3-6 months.

Brewed 7th Nov 2021
Prboil gravity before candi sugar 1.049 after top up with water
Preboil gravity after sugar 1.053
Postboil gravity before Candi syrup 1.065
Post boil gravity after candi syrup 1.070

Brewed 14 August 2022
Added 4 g gypsum
Ph mash: 5.6
Collected 24L (added 1 l water)
OG preboil : 1.062
OG post boil: 1.077
FG :1.012
In fermenter:21L

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  • Public: Yup, Shared
  • Last Updated: 2022-08-30 11:52 UTC
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