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Belgian Tripel

Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt Liddy
Calories: 270 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)

Created: Friday May 23rd 2014

Belgian Tripel Barrel Aged

by hines57

OG: 1.093 FG: 1.017 ABV: 10.0% IBU: 38

Original Gravity:

1.083

Final Gravity:

1.008

ABV (standard):

9.9%

IBU (rager):

42.7

SRM (morey):

4.8

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	Belgian - Pilsner13 lb Pilsner	37	1.6	82.5%
0.25 lb	Belgian - Aromatic0.25 lb Aromatic	33	38	1.6%
2.50 lb	Cane Sugar2.5 lb Cane Sugar	46	0	15.9%
15.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.30 oz	Tettnanger2.3 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	41.18	82.1%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	10 min	1.51	17.9%
2.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.30 oz	Tettnanger (Pellet)	41.18	82.1%
0.50 oz	Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops	1.51	17.9%
2.80 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	149 °F	90 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Fining	Boil	5 min.
0.50 tsp	Yeast Nutrient	Other	Boil	15 min.
0.50 each	Campden Tablet	Water Agt	Other	--

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Med-High
Optimum Temp:	64 - 78 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 417 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.5 Volumes

Target Water Profile

Camas Summer Profile - Ward Labs

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Notes On Brewing A Tripel:

Westmalle finishes dry at about 1.009
Start ferment at 64 and take it up to no higher than 68 to keep everything clean
Westmalle has 38-40 IBU's
Lager 4-8 weeks at 45-46 degrees

Last Updated and Sharing

669

Views

Brews

Public: Yup, Shared
Last Updated: 2021-03-23 22:42 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

Other Brewers Who Brewed This Recipe:

Steve Horsfall

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