Westmalle Trippel

Yield

5 Gallons

Ingredients

• 6.5 gal Water
• 8.29lbs Pilsen Liquid Malt Extract (or 6.91lbs Pilsen DME)
• 2 lbs cane sugar
• 9.5 AAU Celeia Hops
• 3 AAU Tettnang Hops
• 3 AAU Saaz Hops
• 2 x Abbaye Belgian Yeast packets, rehydrated
• 6.57 oz Priming Sugar

Instructions

1. Combine water and LME
2. t+00:00 Start boiling
3. t+15:00 Add Celeia Hops
4. t+60:00 Add Tettnanger Hops
5. t+65:00 Add Cane Sugar
6. t+65:00 Add Whirlfloc Tablet
7. t+70:00 Add Saaz Hops
8. t+75:00 Done; should be 5 gallons (top to or boil to 5 gallons if not) and 1.081 SG. Chill in ice bath to 68F.
9. Aerate and pitch yeast
10. Ferment 3 weeks
11. Bottle condition for 8-10 weeks

Measurements

• 1.081 SG
• 1.009 FG
• 9.45% ABV (10.03% via alt. calc)

Alternative 1 gal version

• 1 gal Water
• 1.382lbs Pilsen DME
• 0.4 lbs cane sugar
• 0.727 AAU Celeia Hops
• 0.189 AAU Tettnang Hops
• 0.6 AAU Saaz Hops
• 0.5 Abbaye Belgian Yeast packets, rehydrated

Topped up to 1.082 SG