Westmalle Tripel

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Brewer: Martin Borg
Batch Size: 9.51 galStyle: Belgian Tripel (26C)
Boil Size: 12.44 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: Braumeister 50L
Bitterness: 34.9 IBUsBoil Time: 90 min
Est OG: 1.080 (19.3° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
13.00 g Calcium Chloride (Mash 60 min) Misc 1
7.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
27 lbs 8.93 oz BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 3
1 lbs 3.75 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 4
3.53 oz Candi Sugar, Clear (0.5 SRM) Sugar 5
0.28 oz Hallertau Magnum [11.9%] - Boil 60 min Hops 6
1.94 oz Tettnang [3.3%] - Boil 45 min Hops 7
2.89 oz Bobek [6.1%] - Boil 20 min Hops 8
2.00 Whirlfloc Tablet (Boil 5 min) Misc 9
2.00 tsp WLN1000 (Boil 5 min) Misc 10
2.00 WLN3000 (Boil 5 min) Misc 11
2 pkgs Abbey Ale 1.6ltr starter (White Labs #WLP530) Yeast 12
2 lbs 15.62 oz Candi Syrup, Simplicity (1.0 SRM) Extract 13

Taste Notes

Dough-in protease rest at 50C for 20 minutes. Decoction up to saccharification temp to 64C for 60 minutes. 90 minute boil. Add soft sugar at boil initiation. Add syrup 10 minutes prior to flameout. Chill to 17C. Pitch yeast. Pure O2 via 0.5 micron diffusion for 90 seconds. Ramp primary up to 24C over 5 days. At 1.010 dump primary yeast and chill to 10C 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 21C for 2 weeks for initial carbonation. Cellar for 3-6 months.
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