Home Brew Chef's Westmalle Tripel Clone Recipe

Home Brew Chef's 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.

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Serves: 10 people

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Brewer: Sean Z. Paxton

Style: Triple

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 Item Type % or IBU
14 lbs Castle Pilsner (2 Row) (2.0 SRM) Grain 87.5 %
2 lbs Candi Sugar, Clear (0.5 SRM) (Boil 90.0 min) Sugar 12.5 %
2.00 oz Saaz [3.40%] (60 min) Hops 14.7 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (60 min) Hops 4.3 IBU
2.00 oz Saaz [3.40%] (30 min) Hops 14.1 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (30 min) Hops 3.3 IBU
1.00 each Servomyces Yeast Nutrient (Boil 15.0 min) Misc  
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 1000ml Starter

 

Step Mash Schedule:

 

Name Description Step Temp Step Time
Acid Rest Add 21.00 qt of water at 97.8° F 95.0° F 15 min
Protein Rest Add 0.00 qt of water at 122.0° F 122.0° F 15 min
Gluten Rest Add 0.00 qt of water at 131.0 F 131.0° F 15 min
Beta Rest Add 0.00 qt of water at 144.0 F 144.0 F 30 min
Full Beta Rest Add 0.00 qt of water at 148.0 F 148.0 F 90 min
Mashout Add 0.00 qt of water at 170.0 F 170.0° F 15 min

 

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.

 

Westmalle Triple Clone BeerSmith File

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