Belgian Tripel Recipe - Westmalle Abbey Tripel

Recipe Info

Recipe Image

Westmalle Abbey Tripel

by on
Extract
5 Gallon(s)
4 Gallon(s)
60 min
75%
A quintessential trappist tripel. Very pale and very strong.

Fermentables

18% - Pilsner - BE
2
36
2
Steep
18% - Cane Sugar - US
2
46
1
Extract
36% - Liquid Malt Extract - Light - US
3.9
35
3
Late
28% - Dry Malt Extract - Extra Light - US
3
44
3
Extract

Hops

Styrian Goldings
1.9
Pellet
Boil
60 min(s)
5
27.7
Tettnang
0.75
Pellet
Boil
15 min(s)
4
4.3
Saaz
0.75
Pellet
Boil
5 min(s)
4
1.7

Yeast

White Labs Trappist Ale WLP500
88%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Westmalle Abbey Tripel
Belgian Tripel
  • 5.00 Gallons Liters Batch Size
  • 4.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.079 OG
  • 1.010 FG
  • 33.8 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 4.7° SRM Color
  • 75% Efficiency
  • 9.0% ABV Alcohol
  • 268 per 12oz Calories
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