3/22/2014

Homebrew Chef: Westmalle Tripel Clone Recipe

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Westmalle Tripel Clone Recipe

I still remember the first time I tasted this beer. It changed how I think of beer, with all of its complex flavors, dry finish, perfect balance of malt to hop and just a fine example of a style. Yet it is so simple, one malt, some sugar, two hops and some yeast. I have won some awards with this recipe, including a Best of Show. Please enjoy. Brewer: Sean Paxton Style: Tripel TYPE: All Grain Recipe Specifications: Batch Size: 6.00 gal Boil Size: 6.87 gal OG: 1.080 FG: 1.012 Color: 4.4 SRM Estimated IBU: 36.2 IBU Boil Time: 90 Minutes Ingredients: Amount 14 lbs 2 lbs 2.00 oz 0.50 oz 2.00 oz 0.50 oz 1.00 items 1 Pkgs Item Castle Pilsner (2 Row) (2.0 SRM) Candi Sugar, Clear (0.5 SRM) (Boil 90.0 min] Saaz [3.40%] (60 min) Hallertauer Mittelfrueh [3.90%] (60 min] Saaz [3.40%] (30 min) Hallertauer Mittelfrueh [3.90%] (30 min] Servomyces Yeast Nutrient (Boil 15.0 min] Trappist High Gravity (Wyeast Labs #3787) Type Grain Sugar Hops Hops Hops Hops Misc Yeast % or IBU 87.5 % 12.5 % 14.7 IBU 4.3 IBU 14.1 IBU 3.3 IBU 1000ml Starter

Step M ash Schedule: Name Acid Rest Protein Rest Gluten Rest Beta Rest Full Beta Rest Mashout Description Add 21.00 qt of water at 97.8 F Add 0.00 qt of water at 122.0 F Add 0.00 qt of water at 131.0 F Add 0.00 qt of water at 144.0 F Add 0.00 qt of water at 148.0 F Add 0.00 qt of water at 170.0 F Step Temp 95.0 F 122.0 F 131.0 F 144.0 F 148.0 F 170.0 F Step Time 15 min 15 min 15 min 30 min 90 min 15 min
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http://www.homebrewchef.com/WestmalleTripelConeRecipe.html

3/22/2014

Homebrew Chef: Westmalle Tripel Clone Recipe

Notes: Fermention temp starts at 62 degrees and warms to 72. Primary is about 7 days, followed by a 5 week cold conditioning period. I recommend bottle conditioning this beer, adding fresh yeast.

W estmalle Tripel Clone Brew Sheet W estmalle Tripel Clone BeerSmith file

To visit the brewery click here

Web site designed & hosted by Sean Z Paxton 2006 at Homestead

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