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: 3.8 SRMEquipment: Brew-Boss 20 Gallon Kettle 10 Gallon Batch
Bitterness: 28.8 IBUsBoil Time: 90 min
Est OG: 1.075 (18.2° P)Mash Profile: BIAB, Light Body
Est FG: 0.999 SG (-0.2° P)Fermentation: Ale, Two Stage
ABV: 10.1%Taste Rating: 30.0

Amount Name Type #
15.75 gal Distilled Water Water 1
28 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2
1 lbs 8.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 3
2.00 tsp Amylase Enzyme (Mash 60 min) Misc 4
4 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5
1.00 oz Falconer's Flight 7C's Blend [10.2%] - Boil 90 min Hops 6
3.00 oz Saaz [3.4%] - Boil 30 min Hops 7
2.00 oz Hallertauer Mittelfrueh [3.9%] - Boil 15 min Hops 8
3 pkgs Belgian Tripel (Mangrove Jack's #M31) Yeast 9
2.00 tsp Glucoamylase (Primary 3 days) Misc 10

Taste Notes

9/17/19- i have tried this against several commercial examples and like mine best. It’s missing something that I can’t put my finger on. Perhaps minerals??? Added none. Maybe light and hoppy next time. To accent some bitterness.


8/17/19- BREW DAY -i used Pilsn water which had me adding 2g chalk and 1g salt. this si pretty much nothing. so i added nothing. -tossed in the amylase and the grain at 135F. allowed the wort to rise to 145F and held it there for 70min 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.

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