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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:
12 HCU (~8 SRM)
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.