Westmalle Tripel
All Grain Recipe
Submitted By: enplautz (Shared)
Members can download and share recipes
Batch Size: 16.00 gal | Style: Belgian Tripel (26C) |
Boil Size: 17.00 gal | Style Guide: BJCP 2015 |
Color: 4.7 SRM | Equipment: Plautz Brewery |
Bitterness: 15.7 IBUs | Boil Time: 90 min |
Est OG: 1.076 (18.4° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
Est FG: 1.013 SG (3.3° P) | Fermentation: My Aging Profile |
ABV: 8.3% | Taste Rating: 0.0 |
Ingredients
Amount |
Name |
Type |
# |
33 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
4 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
2 |
2.00 oz |
Styrian Celeja [4.5%] - Boil 78 min |
Hops |
3 |
3 lbs |
Light Dry Extract [Boil for 60 min] (8.0 SRM) |
Dry Extract |
4 |
2.00 oz |
Fuggle [4.5%] - Boil 30 min |
Hops |
5 |
1.50 oz |
Saaz [3.0%] - Boil 10 min |
Hops |
6 |
15.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
7 |
0.70 oz |
Coriander Seed (Boil 10 min) |
Misc |
8 |
0.30 oz |
Black Pepper (Boil 10 min) |
Misc |
9 |
2.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
10 |
Notes
Brewed on July 2nd. Also added a few tsp of crushed black pepper and coriander, and then whirlpooled a handful of basil into the brew. Fermentation temp started at 75, dropping to 62 a few hours, then warming to 75 after 7 days. Primary was about 11 days and was 1.015 when I xfered. I got worried at day 6 when it was just below 1.030 so I added a decanted 5L starter of French Saison yeast.
Sat in secondary for about 2 weeks at 72 and dropped to 1.010. Put in the fridge at 59.This Recipe Has Not Been Rated