Westmalle Tripel

All Grain Recipe

Submitted By: enplautz (Shared)
Members can download and share recipes

Batch Size: 16.00 galStyle: Belgian Tripel (26C)
Boil Size: 17.00 galStyle Guide: BJCP 2015
Color: 4.7 SRMEquipment: Plautz Brewery
Bitterness: 15.7 IBUsBoil 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

x
This website is using cookies. More info. That's Fine