GF Westmalle Triple Clone

All Grain Recipe

Submitted By: mjs566 (Shared)
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Brewer: Great Auk
Batch Size: 5.00 galStyle: Belgian Tripel (18C)
Boil Size: 6.66 galStyle Guide: BJCP 2008
Color: 5.0 SRMEquipment: My Equipment
Bitterness: 44.6 IBUsBoil Time: 90 min
Est OG: 1.080 (19.3° P)Mash Profile: Gluten Free Thin Mash
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.00 gal Light and malty Water 1
1.45 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.28 g Calcium Chloride (Mash 60 min) Misc 3
0.93 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
8 lbs Pale Rice Malt (1.1 SRM) Grain 5
4 lbs Pale Millet Malt (1.3 SRM) Grain 6
2 lbs Organic Pale Buckwheat (2.0 SRM) Grain 7
1 lbs 8.00 oz Cara Millet Malt (7.0 SRM) Grain 8
5.00 ml AMG-300L (Mash 120 min) Misc 9
5.00 ml SEBflo TL (Mash 120 min) Misc 10
5.00 ml SEBstar HTL (Mash 135 min) Misc 11
8.00 oz Soft Candi Sugar, Blanc (White) [Boil] (0.0 SRM) Dry Extract 12
2 lbs Candi Syrup, Simplicity [Boil] (1.0 SRM) Extract 13
1.00 oz Saaz [3.8%] - Boil 60 min Hops 14
1.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 45 min Hops 15
1.50 oz Styrian Goldings [5.4%] - Boil 20 min Hops 16
2.00 tsp Yeast Nutrient (Boil 5 min) Misc 17
1.0 pkgs Belgian Abbey (Mangrove Jack's #M47) Yeast 18

Notes

This recipe attempts to replicate the flavors, color, and mouthfeel of the Westmalle Triple. Using the Westmalle yeast strain (Mangrove Jack's M47) and traditional noble hops for aroma and flavor, this should help equate the flavors of Westmalle's classic Triple. Leaning more on rice malt should help to provide a drier flavor to this beer. Use of Simplicty and cane sugar closely are in accordance with other clone recipes.

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