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Westmalle Tripel

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

Original Gravity:

1.076

Final Gravity:

1.013

ABV (standard):

8.3%

IBU (tinseth):

36.4

SRM (morey):

4.2

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Saaz (Pellet) 28 g Saaz (Pellet) Hops	12.82	31.1%
28 g	Hallertau Mittelfruh (Pellet)	13.08	31.1%
34 g	Styrian Goldings (Pellet) 34 g Styrian Goldings (Pellet) Hops	10.48	37.8%
90 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

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

Last Updated and Sharing

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

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