Westmalle Trippel
From O'Hare Recipes
Yield
5 Gallons
Ingredients
- 6.5 gal Water
- 8.29lbs Pilsen Liquid Malt Extract
- 2 lbs cane sugar
- 9.5 AAU Celeia Hops
- 3 AAU Tettnang Hops
- 3 AAU Saaz Hops
- Wyeast 3787
- 6.57 oz Priming Sugar
Instructions
- Combine water and LME
- t+00:00 Start boiling
- t+15:00 Add Celeia Hops
- t+60:00 Add Tettnanger Hops
- t+65:00 Add Cane Sugar
- t+65:00 Add Whirlfloc Tablet
- t+70:00 Add Saaz Hops
- 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.
- Aerate and pitch yeast
- Ferment until stable SG - check first at 7 days
- Bottle condition for 8-10 weeks
