Tripel Karmeliet clone - Beer Recipe - Brewer's Friend

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Tripel Karmeliet clone

265 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 265 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Tuesday December 22nd 2020
1.080
1.017
8.3%
31.9
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 53.3%
2 lb Dingemans - Wheat Malt2 lb Wheat Malt 38.1 1.8 13.3%
1.50 lb Castle Malting - Chateau Oat Malt1.5 lb Chateau Oat Malt 36.1 2.4 10%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 6.7%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.3%
1.50 lb Soft Candi Sugar - Blond1.5 lb Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 10%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 4.5 Boil 50 min 16.84 33.3%
0.50 oz Brewmaster - Czech Saaz0.5 oz Czech Saaz Hops Pellet 4.5 Boil 20 min 5.36 16.7%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Leaf/Whole 5 Boil 10 min 9.73 50%
3 oz / $ 0.00
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.31 L Protease rest Strike 50 °C 50 °C 45 min
Saccharification-1 Temperature -- 63.8 °C 60 min
Saccharification-2 Temperature -- 72 °C 20 min
Mash out Vorlauf -- 76.6 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.3
Mash volume with grains 19.4
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 16.4 L) 20.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 28.5
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Dough-in protease rest at 122F for 45 minutes.
Saccharification-1 temp to 147F for 60 minutes.
Saccharification-2 temp to 162F for 20 minutes.
Mash out at 170F for 15 minutes.

90 minute boil.
Add Blanc Soft Sugar at boil hot break.
Chill to 64F. Pitch yeast. Pure O2 via 0.5 micron diffusion for 60 seconds. Ramp primary up to 76F over 6 days. At 1.013 dump
primary yeast and chill to 50F for 4 weeks. At 1.012 bottle prime in heavy bottles with Simplicity Candi Syrup at
34g/gallon and a fresh re-pitch 400ml starter. Hold bottles at 72F for 2 weeks for initial carbonation. Cellar for 3 months.

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  • Last Updated: 2020-12-22 15:26 UTC