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Westmalle Tripple 
All Grain Recipe
Submitted By: oxneers (Shared)Members can download and share recipes
| Brewer: Ryan | |
| Batch Size: 5.00 gal | Style: Belgian Tripel (18C) |
| Boil Size: 6.00 gal | Style Guide: BJCP 2008 |
| Color: 4.7 SRM | Equipment: My system |
| Bitterness: 22.2 IBUs | Boil Time: 60 min |
| Est OG: 1.085 (20.5° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 9.6% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 13 lbs 8.00 oz | Pilsen Malt 2-Row (Briess) (1.0 SRM) | Grain | 1 |
| 4.00 oz | Aromatic Malt (26.0 SRM) | Grain | 2 |
| 4.00 oz | Biscuit Malt (23.0 SRM) | Grain | 3 |
| 1 lbs 8.00 oz | Candi Sugar, Clear (0.5 SRM) | Sugar | 4 |
| 1.00 oz | Styrian Goldings [5.4%] - Boil 90 min | Hops | 5 |
| 0.25 oz | Hallertauer Hersbrucker [3.1%] - Boil 15 min | Hops | 6 |
| 0.25 oz | Tettnang [4.5%] - Boil 15 min | Hops | 7 |
| 0.25 oz | Saaz [4.0%] - Boil 10 min | Hops | 8 |
| 1.0 pkgs | Belgian Ale Yeast (Wyeast Labs #1214) | Yeast | 9 |