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Westmalle Belgian Triple

279 calories 28 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 85% (brew house)
Source: EB.com adjusted
Calories: 279 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created Sunday March 26th 2017
1.084
1.020
9.0%
35.3
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
31.18 lb Belgian - Pilsner31.18 lb Pilsner 37 1.6 97.3%
14 oz German - Melanoidin14 oz Melanoidin 37 25 2.7%
32.05 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.50 oz Tettnanger5.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 33.58 84.6%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 1.72 15.4%
6.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirfloc Fining Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1838 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

6 vials - ferment from 64 -> 70 -raising 1º per day

Mash - step mash:

Start the mash at 131F for 10 mins (high end of the protein rest range).
Ramp up to 149F and hold for 90 mins (beta rest).
Ramp up to 155F and hold for 30 mins (alpha rest).
Then raise to 168F and hold for 10 mins (mashout).
If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible).
60-90 min fly sparge with ~5.6-5.8 pH water. Collect 14.9 gallons in boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 62F and aerate well. Pure oxygen from a tank can help with high gravity beers like this and is highly recommended.
Pitch yeast and start fermentation at 64F, allowing temperature to rise to 70F over one week (raise 1 degree per day). Allow yeast to continue until finished. Do not allow temperature to drop. If yeast seems to be stalling, do not be afraid to raise temperature as high as 75F to ensure proper attenuation. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible, but not critical), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

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  • Public: Yup, Shared
  • Last Updated: 2017-03-26 21:57 UTC
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