Westmalle Tripel Clone Recipe
I still remember the first time I tasted this beer.  It changed how I think of beer, with all of its complex flavors, dry finish, perfect balance of malt to hop and just a fine example of a style.  Yet it is so simple, one malt, some sugar, two hops and some yeast.  I have won some awards with this recipe, including a Best of Show.  Please enjoy.
Brewer: Sean Paxton
Style: Tripel
TYPE: All Grain

Recipe Specifications:

Batch Size: 6.00 gal     
Boil Size: 6.87 gal
OG: 1.080
FG: 1.012
Color: 4.4 SRM
Estimated IBU: 36.2 IBU
Boil Time: 90 Minutes

Ingredients:

Amount       Item Type         % or IBU     
14 lbs   Castle Pilsner (2 Row) (2.0 SRM)  Grain       87.5 %      
2 lbs     Candi Sugar, Clear (0.5 SRM)  (Boil 90.0 min]   Sugar       12.5 %      
2.00 oz  Saaz [3.40%]  (60 min)  Hops        14.7 IBU    
0.50 oz  Hallertauer Mittelfrueh [3.90%]  (60 min] Hops        4.3 IBU     
2.00 oz  Saaz [3.40%]  (30 min)  Hops        14.1 IBU    
0.50 oz  Hallertauer Mittelfrueh [3.90%]  (30 min] Hops        3.3 IBU         
1.00 items   Servomyces Yeast Nutrient (Boil 15.0 min]      Misc                    
1 Pkgs  Trappist High Gravity (Wyeast Labs #3787)       Yeast        1000ml Starter     

Step Mash Schedule:

NameDescription                          Step Temp        Step Time    
Acid Rest  Add 21.00 qt of water at 97.8 F     95.0 F        15 min       
Protein Rest    Add 0.00 qt of water at 122.0 F     122.0 F       15 min       
Gluten Rest     Add 0.00 qt of water at 131.0 F     131.0 F       15 min       
Beta Rest Add 0.00 qt of water at 144.0 F     144.0 F      30 min       
Full Beta Rest Add 0.00 qt of water at 148.0 F     148.0 F       90 min       
Mashout  Add 0.00 qt of water at 170.0 F     170.0 F       15 min       


Notes:
Fermention temp starts at 62 degrees and warms to 72.  Primary is about 7 days, followed by a 5 week cold conditioning period.  I recommend bottle conditioning this beer, adding fresh yeast.
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