Tripel Karmeliet 2 - Beer Recipe - Brewer's Friend

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Tripel Karmeliet 2

259 calories 25.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20.8 liters (ending kettle volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 259 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)
Created: Tuesday December 27th 2022
1.078
1.018
7.9%
15.5
4.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 69.9%
0.45 kg German - Wheat Malt0.45 kg Wheat Malt 37 2 6.3%
0.91 kg Flaked Wheat0.91 kg Flaked Wheat 34 2 12.7%
113 g Flaked Oats113 g Flaked Oats 33 2.2 1.6%
113 g United Kingdom - Oat Malt113 g Oat Malt 28 2 1.6%
113 g Flaked Barley113 g Flaked Barley 32 2.2 1.6%
0.45 kg Candi Syrup - Belgian Candi Syrup - Blanc0.45 kg Belgian Candi Syrup - Blanc 42 0 6.3%
7.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Styrian Goldings14 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 0.51 16.3%
16 g Styrian Goldings16 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 7.47 18.6%
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 15 min 5.37 32.6%
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 5 min 2.16 32.6%
86 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
42 g sweet orange peel Water Agt Mash 5 min.
14 g Coriander Seed Spice Mash 5 min.
2 g Star Anise Water Agt Mash 30 min.
 
Yeast
White Labs - Sweet Mead/Wine Yeast WLP720
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Logan - Kimberley Park
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.7
Mash volume with grains 21.2
Grain absorption losses -6.7
Remaining sparge water volume 17.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29.8 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 17.5 L) 20.8
Estimated amount in fermentor 20.8
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

It's been fun following this thread, which I started a few years ago. I'm onto somewhere around my 7th attempt at cloning this beer. My last try had the right flavor but the carbonation was a bit off and the mouthfeel was too thin. So I'm employing a step mash and I'm going to carb in the keg with sugar, instead of force carbing with straight CO2. I brewed this recipe yesterday. It went well, only flaw was my efficiency was low and I missed my targeted OG of 1.081. My second use of a Grain Father so I'm still figuring out how to get better efficiency. I ended up starting at 1.075.

5.5 Gallon Batch - Filtered Tap Water w/ 3 TSP Calcium Carbonate
10.5 LBs Dingmans Pilsner
2LBs Flaked Wheat
1LB Weyerman Wheat Malt
4oz Flaked Oats
4oz Oat Malt
4oz Flaked Barley
1LB Clear Candi Sugar (FO)

.5oz Styrian Goldings (90)
.5oz Styrian Goldings (45)
1oz Saaz (15)
1oz Saaz (5)

2 Star Anise (30 minutes left in boil) (by 2 I mean two stars, not ounces)
1.5oz fresh orange zest (5)
.5oz crushed coriander seeds (5)

Primary Yeast - White Labs 500
Carbing Yest - Salfale BE-256

Mash Steps:
43C Acid Rest (10 Minutes)
50C Protein Rest (15 minutes)
65C Beta Rest (30 Minutes)
70C Alpha Rest (30 Minutes)
77C Mash Out (10 Minutes)

I'm going to follow the fermentation schedule in Brew Like A Monk, 23.8 degrees for the first week. I might go a bit longer. Then I plan to secondary at 0C for three weeks before kegging (I didn't use any finings so I'm going to have to cold crash to clear it up a bit). I'll update in a few weeks when I transfer to the secondary.

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  • Last Updated: 2023-01-03 01:46 UTC