Description:

The tripel style was originated at Westmalle starting in 1931; it was first sold in 1934. The name "tripel" probably comes from the protocol established by "dubbel" - it was the brewery's "third beer." There are hundreds of breweries producing tripels today, but a tripel will always be stronger and lighter-colored than a dubbel from the same brewery.

A strong, dry and spicy Trappist ale. Glowing orange-gold color, this is a complex ale with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional ale, with a great deal of finesse and elegance, and with a splendid long after taste.

Like the Westmalle Dubbel, from extensive research, I've found the same yeast (available in dry form), hops and sugars. It is my hope that a close replica of the Westmalle Tripel can be created. I have not brewed this recipe yet, (though I may in the near future) but hope to provide it as an starting point for future refinement in the GFHB community. For Belgians, my thinking is to use more rice than millet out of an attempt to ensure the beer is sufficiently light and dry and to equate the flavor profile of Belgian pilsner malt.

Ingredients:

• Water treatments (for 6 gallons of Fairfax County, VA water)
• 1.45 g Gypsum (Calcium Sulfate) (Mash 60 min)
• 1.28 g Calcium Chloride (Mash 60 min)
• 0.93 g Epsom Salt (MgSO4) (Mash 60 min)
• Grains:
• 8 lbs Pale Rice Malt (1.1 SRM)
• 4 lbs Pale Millet Malt (1.3 SRM)
• 2 lbs Organic Pale Buckwheat (2.0 SRM)
• 1 lbs 8.00 oz Cara Millet Malt (7.0 SRM)
• Enzymes:
• 5.00 ml AMG-300L (Mash 60 min)
• 5.00 ml SEBflo TL (Mash 60 min)
• 5.00 ml SEBstar HTL (Mash 120 min)
• Boil additions:
• 8.00 oz Soft Candi Sugar, Blanc (White) (0.0 SRM) - Boil 90 min
• 1.00 oz Saaz [3.8%] - Boil 60 min
• 1.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 45 min
• 1.50 oz Styrian Goldings [5.4%] - Boil 20 min
• 2 lbs Candi Syrup, Simplicity (1.0 SRM) - Boil 10 min
• 2.00 tsp Yeast Nutrient (Boil 5 min)
• Yeast:
• 1 pkgs Belgian Abbey (Mangrove Jack's #M47)

Additional Instructions

Primary Ferment: 14
Secondary Ferment: 14

Beer Profile

Original Gravity: 1.080
Final Gravity: 1.009
Alcohol by Vol: 9.5%
Color SRM: 5.0
Bitterness IBU: 44.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Matt S