Westmalle Tripel Clone (10gal)

All Grain Recipe

Submitted By: jamesrodriguez6 (Shared)
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Batch Size: 12.00 galStyle: Belgian Tripel (26C)
Boil Size: 15.02 galStyle Guide: BJCP 2015
Color: 4.4 SRMEquipment: Brew-Boss 20 Gallon Kettle 10 Gallon Batch
Bitterness: 32.3 IBUsBoil Time: 90 min
Est OG: 1.081 (19.6° P)Mash Profile: BIAB Step Mash
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 9.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.75 gal Distilled Water Water 1
35 lbs 11.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 2
1 lbs 6.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 3
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.00 g Salt (Mash 60 min) Misc 5
8.00 g Calcium Chloride (Mash 60 min) Misc 6
5 lbs Soft Candi Sugar, Blanc (White) [Boil for 90 min] (0.0 SRM) Dry Extract 7
3.00 oz Hallertauer Mittelfrueh [3.9%] - Boil 60 min Hops 8
4.00 oz Saaz [3.4%] - Boil 30 min Hops 9
1.49 oz Hallertauer Mittelfrueh [3.9%] - Boil 30 min Hops 10
5 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 11

Notes

90min boil Ptich the yeast at 62, but only hold this for about 12-24hrs, then increase steadily to 72 unitl terminal. Then lager in teh keg for 4-5weeks and finally carb after the "lagering" phase. split this into two 5gal batches and make the second one hoppy with 2oz Saaz dry hopped during active fermentation. Option 2 would be to add 1.8oz of elderflowers to active fermentation. Make tincture with enough vodka to cover, then throw the whole thing into the fermenter during active fermentation.
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