Westmalle Tripel

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Brewer: Martin Borg
Batch Size: 9.51 gal	Style: Belgian Tripel (26C)
Boil Size: 12.44 gal	Style Guide: BJCP 2015
Color: 4.6 SRM	Equipment: Braumeister 50L
Bitterness: 34.9 IBUs	Boil 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 items	Whirlfloc Tablet (Boil 5 min)	Misc	9
2.00 tsp	WLN1000 (Boil 5 min)	Misc	10
2.00 items	WLN3000 (Boil 5 min)	Misc	11
2.0 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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