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Winter Tripel

This recipe was designed as a clone of Westmalle.

Brewer: Bill Maynard Email:
Beer: Winter Tripel Style: Belgian Tripel
Type: All grain Size: 6.6 gallons
3 HCU (~3 SRM)
Bitterness: 24 IBU
OG: 1.077 FG: 1.010
Alcohol: 8.6% v/v (6.8% w/w)
Water: Gypsum added to soft water. Also one drop of lactic acid per gal.
of sparge water.
Grain: 12.25 lb. German Pilsner
Mash: 86% efficiency
Triple decoction.
Boil: 90 minutes SG 1.063 8 gallons
2.85 lb. Belgian candi sugar
Candi sugar was added 45 minutes into the boil. The gravity prior
to the boil was right on the money (1.050). However the o.g.
for 6.5 gal. ended up being 1.076. I'm guessing that I didn't
have exactly three pounds of candi. Also the extract points are
probably closer to 40 for candi sugar.
Hops: 1.01 oz. Styrian Goldings (6.8% AA, 60 min.)
0.70 oz. Hallertauer (4.5% AA, 15 min.)
0.80 oz. Tettnanger (4.2% AA, 15 min.)
1 oz. Saaz (aroma)
Yeast: WYeast 3787. Several starters made.
Log: Brewed this recipe on Feb. 18, 2002. Fermented at
68 for two weeks. Five weeks in secondary at 62.
Bottled on April 9th 2002.
Carbonation: 2.4 volumes Corn Sugar: 4.13 oz. for 5 gallons @ 68F
Extra 3787 needed for carbonation.
Tasting: I tasted this beer after three weeks in the bottle. The texture was
on the thin side. This was probably due to the large amount of candi
sugar combined with the mash schedule. Next time I will mash at a
higher temp. This will thicken the mouthfeel and raise the terminal
gravity a few points. I may increase the amount of malt so the
gravity prior to adding the sugar will be higher. The taste was crisp
(thank God!) It also showed no signs of bananas. The hot alcohol
taste was there which is ok since it is supposed to be a 9% beer. As
for the hops, the aroma was of Saaz and the balance of bitterness to
flavor was perfect. The beer was actually sort of delicate. If you are
going for the taste of a strong tripel disregard my recipe
that was posted from last year. This is THE one. Nearly perfect.

Recipe posted 05/02/02.