Tripel van Karmel - Beer Recipe - Brewer's Friend

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Tripel van Karmel

266 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.78 gallons
Post Boil Size: 5.53 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 99%
Calories: 266 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Sunday September 19th 2021
Similar Recipes

Tripel Karmeliet Original 17th Century recipe

by Boozy Mcboozerson

OG: 1.090 FG: 1.022 ABV: 9.0% IBU: 35

1.081
1.012
9.0%
30.6
6.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Dingemans - Belgian Pilsner Malt8 lb Belgian Pilsner Malt 37 1.6 53.3%
2 lb Weyermann - Pale Wheat2 lb Pale Wheat 36 2 13.3%
1.50 lb United Kingdom - Oat Malt1.5 lb Oat Malt 28 2 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 Candi Syrup - Belgian Candi Syrup - Blanc1.5 lb Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 10%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Saaz1.2 oz Saaz Hops Pellet 3.5 Boil 50 min 13.77 30%
0.80 oz Saaz0.8 oz Saaz Hops Pellet 3.5 Boil 20 min 5.84 20%
1.60 oz Styrian Goldings1.6 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 11 40%
0.40 oz Styrian Goldings0.4 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 10%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 g/gal Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 g/gal Gypsum Water Agt Mash 1 hr.
10 g/gal Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Sweet Mead/Wine Yeast WLP720
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 6.6 oz       Temp: 55 °F       CO2 Level: 3.35 Volumes
 
Target Water Profile
Westmalle
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 62 91
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.53 gal Strike 136 °F 122 °F 45 min
4.9 qt Infusion 212 °F 147 °F 60 min
5.3 qt Infusion 212 °F 162 °F 20 min
4.4 qt Infusion 212 °F 170 °F 15 min
3.5 gal Batch Sparge 175 °F 175 °F --
Starting Mash Thickness: 0.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.75 qt/lb 2.53 10.1  
Mash volume with grains 3.61 14.4  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 7.19 28.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.78 31.1  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.53 22.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.53 g | 22.1 qt) 5.5 22  
Total: 9.72 38.9
Equipment Profile Used: System Default
"Tripel van Karmel" Belgian Tripel beer recipe by Brewer #255137. All Grain, ABV 8.95%, IBU 30.61, SRM 6.01, Fermentables: (Belgian Pilsner Malt, Pale Wheat, Oat Malt, Flaked Barley, Flaked Wheat, Flaked Oats, Belgian Candi Syrup - Blanc) Hops: (Saaz, Styrian Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Last Updated: 2021-10-15 15:53 UTC