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Fields of Desolation (Westmalle Tripel Clone)

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Andy Beckwith and much research.
Calories: 294 calories (Per 330ml)
Carbs: 28.9 g (Per 330ml)

Created: Thursday September 5th 2019

Original Gravity:

1.095

Final Gravity:

1.022

ABV (standard):

9.6%

IBU (tinseth):

36.7

SRM (morey):

5.5

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.01 kg	German - Floor-Malted Bohemian Pilsner5.01 kg Floor-Malted Bohemian Pilsner	38	1.8	77.6%
0.11 kg	German - Acidulated Malt0.11 kg Acidulated Malt	27	3.4	1.7%
0.11 kg	Belgian - Aromatic0.11 kg Aromatic	33	38	1.7%
0.06 kg	American - White Wheat0.06 kg White Wheat	40	2.8	0.9%
1 kg	Candi Syrup - Belgian Candi Syrup - Clear (0L)1 kg Belgian Candi Syrup - Clear (0L) - (late boil kettle addition)	32	0	15.5%
0.17 kg	Cane Sugar0.17 kg Cane Sugar	46	0	2.6%
6.46 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18.57 g	Styrian Goldings18.57 g Styrian Goldings Hops	Leaf/Whole	5.5	Boil	90 min	13.06	21.2%
21.23 g	Tettnanger21.23 g Tettnanger Hops	Pellet	4.5	Boil	45 min	11.53	24.2%
21.23 g	Tettnanger21.23 g Tettnanger Hops	Pellet	4.5	Boil	30 min	9.65	24.2%
26.53 g	Saaz26.53 g Saaz Hops	Pellet	3.5	Boil	5 min	2.43	30.3%
87.56 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18.57 g	Styrian Goldings (Leaf/Whole)	13.06	21.2%
42.46 g	Tettnanger (Pellet) 42.46 g Tettnanger (Pellet) Hops	21.18	48.4%
26.53 g	Saaz (Pellet) 26.53 g Saaz (Pellet) Hops	2.43	30.3%
87.56 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Dough in and raise to 140 - Temperature Step 1	Temperature	--	45 °C	45 min
	Temperature Step 2	Temperature	--	60 °C	60 min
	Temperature Step 3	Temperature	--	70 °C	15 min
	Mash out	Temperature	--	76 °C	10 min
Starting Mash Thickness: 3.7 L/kg

Other Ingredients

Amount	Name	Type	Use
0.85 kg	Clear Belgian Candi Syrup	Other	Primary
0.17 kg	Table Sugar	Other	Primary
5 g	Gypsum	Water Agt	Boil
5 g	Calcium Chloride (anhydrous)	Water Agt	Mash

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Med-High
Optimum Temp:	18 - 26 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 482 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4 Volumes

Target Water Profile

Beerse (Westmalle)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
41	8	16	26	62	91
Westmalle Profile
Mash Chemistry and Brewing Water Calculator

Notes

Pitch at 18 then gradually ramp up to 21 over a week.

Rest at 8 degrees for 2 weeks.

The 'Late Addition' Belgian Candi Syrup and Table Sugar are actually 5lbs and 1lbs, respectively, added after 3 days of fermentation. They are added as fermentables to approx final ABV.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-01-01 17:39 UTC

System Default

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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