Don’t call it a clone! Call it an homage! This is Denny’s go-to classic Westmalle inspired Tripel.
Recipe Author: Denny Conn
Beer Style: Belgian Tripel
Batch Size: 5.5
Boil Time: 60 minutes
Original Gravity: 1.081
IBUs: 34
ABV: 9.4%
Malt/Grain/Sugar/Extract:
| 12 lbs |
Continental Pilsner Malt |
82.8% |
| 2.5 lbs |
Table Sugar (added to the boil) |
17.2% |
Water Profile
Mashing
| Main Rest – 148°F for 90 minutes |
| Mash Out – 167°F for 10 minutes |
Hops:
| Czech Saaz |
4.3% |
1.0 oz |
First Wort Hop |
| Hallertauer (Whole) |
4.8% |
1.25 oz |
60 minutes |
| Tettnanger Tettnang |
4% |
0.5 oz |
30 minutes |
| Czech Saaz |
4.3% |
1.0 oz |
5 minutes |
Yeast:
| WY3787 Trappist High Gravity in 2-L starter |
Misc:
| 10 min – Boil – 0.5 items – Whirlfloc |
Notes:
| Ferment for about 14–21 days, starting at 63°F–65°F. Check the gravity, and if it’s near 1.010, let the temperature rise. That will make sure the beer reaches the 1.010 goal |
