Westmalle Tripel clone Beer Recipe | Extract Belgian Tripel | Brewer's Friend
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Westmalle Tripel clone

282 calories 27.3 g 12 oz
Beer Stats
Method: Extract
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.133 (recipe based estimate)
Post Boil Gravity: 1.155 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Source: Da-Beers
Calories: 282 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Tuesday April 1st 2014
1.085
1.019
8.7%
25.3
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - DME Pilsen Light9 lb DME Pilsen Light 45 2 77.4%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 8.6%
10 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz Belgian - Aromatic8 oz Aromatic 33 38 4.3%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 4.3%
6 oz Belgian - CaraVienne6 oz CaraVienne 34 20 3.2%
4 oz Honey Malt4 oz Honey Malt 37 25 2.2%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial (10 AA)1 oz Centennial (10 AA) Hops Pellet 10 Boil 60 min 16.39 33.3%
1 oz Tettnanger (4.5 AA)1 oz Tettnanger (4.5 AA) Hops Pellet 4.5 Boil 30 min 5.67 33.3%
1 oz Hallertau Hersbrucker (4 AA)1 oz Hallertau Hersbrucker (4 AA) Hops Pellet 4 Boil 15 min 3.25 33.3%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.19 qt Corn Sugar Other Bottling 0 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.6 oz       Temp: 68 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Start Yeast (slap pack)
Grind steeping grains
Bring 2.5 gal water to 155 F,
Partial mash @ 150 F for 30 min
Sparge grain bag into fermenter with 1 gal 170 F water
Add extract and sugar, bring to boil
Add boiling hops, boil 60 minutes
Add / splash 2.5 gal cold water into fermenter
Cool wort to 95 F
Add wort to fermenter
Measure OG
Pitch yeast between 65-80 F
Ferment in primary for 1 week
Rack to secondary and ferment for 2 weeks
Measure FG
Bottle with corn sugar and 2 cups water boiled for 10 minutes, cool and add to wort
*Bottle condition 3 weeks

Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-02 03:52 UTC
  • Snapshot Created: 2014-04-01 18:18 UTC
  • Link To Parent Recipe
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