Westmaul Belgian Tripel

Partial Mash Recipe

Submitted By: aledawg (Shared)
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Brewer: Affenhaus Brauerei
Batch Size: 12.00 galStyle: Belgian Tripel (18B)
Boil Size: 9.33 galStyle Guide: BJCP 2004
Color: 8.1 SRMEquipment: Affenhaus 15g Keggle (12gal Extract batch)
Bitterness: 32.5 IBUsBoil Time: 60 min
Est OG: 1.078 (18.9° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 9.0%Taste Rating: 0.0

Ingredients
Amount Name Type #
5 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2
14 lbs Light Dry Extract (8.0 SRM) Dry Extract 3
4 lbs Candi Sugar, Clear (0.5 SRM) Sugar 4
3.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 5
2.00 Whirlfloc Tablet (Boil 15 min) Misc 6
2.00 oz Mt. Hood [6.0%] - Boil 15 min Hops 7
2.00 oz Mt. Hood [6.0%] - Boil 5 min Hops 8
1.00 oz Rosemary (fresh) (Boil 5 min) Misc 9
10.0 pkgs Westmalle (Sly Fox #WLP530) Yeast 10
0.50 oz Rosemary (fresh) (Secondary 0 min) Misc 11

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