Hello good people from the homebrewing community!

As mentioned in another post (https://www.reddit.com/r/Homebrewing/s/yMqNuPfBj3) I’m attempting to clone a Tripel D’Anvers as I got hold of WLP 515.

The good news is that my detective work led to a lot of information on the beer; the bad news is I’m pretty much still a newbie when it comes to formulating a recipe… but that’s where you guys come in! :)

If no one can help, at least this post can serve as a starting for future brewers attempting this beer by sharing the info I found online…

What I know about the beer

Overall characteristics

- Belgian tripel so should finish dry

- 8% ABV

- SRM 4.6 (reported 9 EBC)

- OG 1.068 (density of 16.8 Plato)

- 16 IBU

- Saaz and Saaz for the hops

- Orange and coriander notes

Grain bill (ranked by weight)

- Barley malt

- Wheat malt

- Glucose syrup

- Oats

- Rye malt

- Herbs (I’m guessing the aforementioned orange/ coriander)

- Hops

- Yeast

Sources:

- brewery website: https://imgur.com/a/HyBRTp2

- Ingredients from the bottle (ranks ingredients by weight): https://imgur.com/a/zcXRo9c

My proposed recipe

While the above gives a lot of intel, I am quite the novice when it comes to composing a recipe. For example I never used rye malt before and have only a limited idea of what % of my grist should be wheat, etc. So I really mostly approached it as a multivariate equation to respect the above constraints but have limited experience to know if it would taste right (which I know is the most important aspect)…

With that caveat out of the way, here is what I came up with:

https://share.brewfather.app/mLWpPiPaYwopOr

A few comments on my thought process:

- I quickly realized that Pilsner malt by itself would not allow me to hit their SRM number. So I added pale ale

- The brewery is most famous for its Pale Ale so I reasoned that it wouldn’t be crazy to think they used a lot of that malt since they have lots of it on hand

- I need a lot of sugar to hit 8* at an original gravity of 1.068 (i.e., need to attenuate)

- But since wheat malt is mentioned before the sugar on the ingredient list, that tells me the weight of the wheat needs to be equal or greater than the sugar…

- No idea about rye and oats - I went with less than 3%

- I have not yet super researched spices quantities and mash schedule (will likely use the traditional step mash)

My questions for more experienced brewers

- Does the malt bill make directional sense?

- In particular what are your thoughts of using pale ale and Pilsner malt? I think only pale ale would exceed my SRM target…

- For the wheat malt, should I use flaked wheat, malted wheat or torrified wheat? I’ve used all of them in past recipes but I’ll be honest I don’t quite know the difference…