 |
 |
 |
 |
 |
 |
 |
Westmalle Triple Extract #1
Westmalle Triple - Extract w/ slight mods clone. Originally formulated at Westmalle Trappist brewery in 1932
This recipe, originally posted in BYO, modified to suit what I could find at my LHB supply store.
Sub. Light Caramel Malt - 10°L w/ American Crystal 10°L
Sub. Fuggles for Willamette
Sub. Saaz for Willamette
Pretty straightforward brew, converted from all grain recipe. Brew house efficiency assumed @ 75% Brew date 1-25-09. Shooting for 1.082 OG and FG around 1.012.
Keep some starter going to reuse for re-priming during bottling
| Brewer: | Rob "RuBarb" Prescott | Email: | microbrew.22@gmail.com | |||||
| URL: | http://rubrew.blogspot.com/ | |||||||
| Beer: | Westmalle Triple Extract #1 | Style: | Belgian Tripel | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 11 IBU | |||||
| OG: | 1.083 | FG: | 1.012 | |||||
| Alcohol: | 9.1% v/v (7.1% w/w) | |||||||
| Water: | Poland Springs Calcium: 5.3 ppm Sulfate: 3.2 ppm Magnesium: 0.9 ppm Chloride: 5.3 ppm Sodium: 2.1 ppm Bicarbonate: 14.0 ppm PH: 6.6 |
|||||||
| Grain: | .5 lb. American crystal 10L | |||||||
| Steep: | Steep crystal w/ 3 gallons at 150°F for 30 min. | |||||||
| Boil: | 90 minutes | SG 1.138 | 3 gallons | |||||
| 8 lb. Light dry malt extract 1 lb. Belgian candi sugar |
||||||||
| Hops: | 1.5 oz. Styrian Goldings (2.0% AA, 60 min.) .75 oz. Tettnanger (3.0% AA, 30 min.) .5 oz. Willamette (4.5% AA, 25 min.) .5 oz. Styrian Goldings (2.0% AA, 5 min.) |
|||||||
| Yeast: | Wyeast 1214 - Belgian Abbey Ale w/ starter. Abbey-style "High" Top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation - medium; apparent attenuation 72-76%. (58-68oF). Fruity esters, good phenolics, very similar to the Chimay strain. Noteworthy: "most likely the same yeast used at Westvleteren" (Author: 'Hieronymus, Stan' -Brew Like a Monk pp. 81 ) Guess I would not be very surprised if Westvleteren, Chimay, and Westmalle all used a similar strain that has evolved differently or had different parts isolated. From what everyone has told me, Wyeast 1214 is a good all around Belgian Abby with a very close match to Westmalle. |
|||||||
| Log: | Per the Westmalle Trappist brewery: Pitch: in - 64° F. Primary: climb to 68° F (5 to 6 days) Secondary: Lager at 46° F (4 weeks) |
|||||||
| Carbonation: | Aim to get 6 to 8 grams CO2/per liter. Prime with 1 1/4cp Dextrose, and original yeast from starter |
|||||||
| Tasting: | I will pickup a bottle of Westmalle Triple to compare with and post results. | |||||||
Recipe posted 01/25/09.
