HAD 188 - Trappist Series: 2 - Westvleteran and Westmalle

There ain’t no party like a Westmalle party, because a Westmalle party is filled with catholic monks, and probably guilt. Westvleteran too, but it doesn’t fit the meter. Anyway, we are continuing with our discussion of Trappist beers, and their history. So get cozy in your robes and join us as we have a drink.

Westmalle Tripel 

Original Gravity: 1.081 (19.6 °P) 

Alcohol by Volume: 9.6% 

Apparent Degree of Attenuation: 88% 

IBU: 39 

Malts: Pilsener 

Adjuncts: Sugar (more than 15% of fermentables) 

Hops: Tettnang, Saaz, Styrian Goldings, sometimes others 

Yeast: Westmalle

Primary Fermentation: Yeast is pitched at 64° F (18° C), allowed to rise to 68° F (20° C), 5 to 6 days 

Secondary Fermentation: 4 weeks at 46° F (8° C) 

Also Noteworthy: Bottle-conditioned with primary yeast 

Westmalle Dubbel 

Original Gravity: 1.063 (15.6 °P) 

Alcohol by Volume: 7.3% 

Apparent Degree of Attenuation: 87% 

IBU: 24 

Malts: Pilsener, caramel, dark malt for aroma 

Adjuncts: Dark candi sugar (caramel syrup) 

Hops: Tettnang, Styrian Goldings, Saaz 

Yeast: Westmalle 

Primary Fermentation: Yeast is pitched at 64° F (18° C), allowed to rise to 68° F (20° C), 5 to 6 days 

Secondary Fermentation: 3 weeks at 46° F (8° C) 

Also Noteworthy: Refermentation in the bottle with primary yeast

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