Westmalle Tripel Clone (10gal)
All Grain Recipe
Submitted By: jamesrodriguez6 (Shared)
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|Batch Size: 12.00 gal||Style: Belgian Tripel (26C)|
|Boil Size: 15.02 gal||Style Guide: BJCP 2015|
|Color: 3.8 SRM||Equipment: Brew-Boss 20 Gallon Kettle 10 Gallon Batch|
|Bitterness: 28.8 IBUs||Boil 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|
||Pilsner (Weyermann) (1.7 SRM)
|1 lbs 8.00 oz
||Acidulated (Weyermann) (1.8 SRM)
||Amylase Enzyme (Mash 60 min)
||Corn Sugar (Dextrose) (0.0 SRM)
||Falconer's Flight 7C's Blend [10.2%] - Boil 90 min
||Saaz [3.4%] - Boil 30 min
||Hallertauer Mittelfrueh [3.9%] - Boil 15 min
||Belgian Tripel (Mangrove Jack's #M31)
||Glucoamylase (Primary 3 days)
Taste Notes9/17/19- 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.
Notes8/17/19- 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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