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Old 09-04-2009, 01:38 PM   #11
RudeLead
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Mar 2009
Oslo, Norway
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The BYO clone (tripel) is:

12.75 lbs. pilsner malt
2 lbs clear candi sugar
1.9 oz styrians (5%) 60min
.75 oz tettnanger (4%) 15min
.75 oz saaz (4%) 5min
1.2 cups priming sugar (corn)

Mash in at 131'F and ramp slowly while stirring up to 148' (over at least one hour, preferrably over several hours to get high attenuation - Westmalle's is at 88%).
Ramp quickly to 168' for mash out and collect 7 gals.

Boil for roughly 2 hours to get 5 gals.

Ferment at 68'.

Use wlp530 or the wyeast trappist high gravity (though the recipe says wlp500 or wyeast 1214)

If you add the sugar in the kettle, add it with at least 15 min left in boil, though I would add it a day or two after fermentation takes off, boiled in a bit of water to sterilize it.

Haven't tried it out yet, but have fun and tell me how it turns out if you decide to brew it!
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Old 10-27-2009, 03:36 AM   #12
Hex
 
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Oct 2009
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I'm beginning brewer, but I know good beer when I taste it. Westmalle Tripel is a great beer. My sister who is a career bartender Lucky 13 SF, my lady who was a pub-tender when I met her, and I all agree that this is our favorite Belgium.

I found this clone recipe and was wondering what y'all thought? I'll post the link:

http://www.homebrewchef.com/Westmall...oneRecipe.html

 
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Old 10-28-2009, 12:01 PM   #13
RudeLead
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Mar 2009
Oslo, Norway
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Looks like a nice clone to me. Would have been cool to brew these two side by side and have a comparison.
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Old 10-30-2009, 02:22 AM   #14
MacBruver
 
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Feb 2009
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I'm pretty sure BLAM has at least some general guidelines in it, if not an outright recipe... I'll check when I get home.
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Old 10-30-2009, 03:08 AM   #15
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I have brewed this a few times. I use the actual yeast harvested from a bottle my friends brought back from the monestary. Same with Rochfort 6,8, and samaranth.
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Old 10-30-2009, 05:06 AM   #16
MacBruver
 
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From "Brew Like a Monk":

Westmalle Dubbel
OG: 1.063 (15.6 P)
ABV: 7.3
Attenuation: 87%
IBU: 24
Malts: Pilsener, caramel, dark malt for aroma
Adjuncts: Dark candi syrup
Hops: Tettnang, Syrian Goldings, Saaz
Yeast: Westmalle
Primary Fermentation: Pitched at 64f, allowed to rise to 68f, 5-6 days
Secondary: 3 weeks at 46f
Bottle conditioned with primary yeast

Westmalle Trippel
OG: 1.081 (19.6 P)
ABV: 9.6%
Apparent Attenuation: 88%
IBU: 39
Malt: Pilsener
Adjuncts: Sugar (almost 20% of fermentables)
Hops: Tettnang, Saaz, Syrian Goldings, sometimes others
Yeast: Westmalle of course
Primary Fermentation: Pitched at 64f, allowed to rise to 68f, 5-6 days
Secondary: 4 weeks at 46f
Bottle conditioned with primary yeast

That's all that is there. You can figure out the grist pretty easily for the trippel, but there are no amounts for the dubbel... and no amounts for the hops either, but at least there are IBU's.
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Old 10-30-2009, 10:30 PM   #17
Hex
 
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Oct 2009
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Thank you very much. Any and all information will be useful. I really like the idea of yeast harvesting. Purist! Making this beer is my long term goal. I've only made cider, fig wine, and a London Brown Ale from extract. However, I have a complete machine shop, and formatible skills--see my home page under my profile if interested in what else I am doing.

If you go to the homebrewchef link that I posted, the mashing process has five rests and a mashout. I've looked at HERMS, and an interesting steam mash process, but I was wondering if anyone has tried stirring the grist with a hot water heater element attached to an insulated wand with a temperature ramp controller???

I built a ramp oven for my carbon fiber work. And a simple controller that goes click-click-click-click (on-off-on-off) until the desired rest temperature is achieved.

 
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Old 10-30-2009, 11:10 PM   #18
bakins
 
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I use a RIMS for the long "step" mash and it works fine. If have one with ramp capabilities, that would be better.

It's very hard to clone most Belgians. You can make some very tasty beer though. I tend toward the very simple recipes, but that's me. For Dubbels and dark strongs, I do long boils and dark candy syrup. For strong golden and trippels, I use a lot of table sugar after the boil - about 1 week into primary. By alot, I mean about 20%. YMMV, etc.

 
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Old 10-31-2009, 12:12 AM   #19
Hex
 
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Close is good in horse-shoes, hand-grenades, and home-brewing!

 
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