We are the dead (Karmeliet v3) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

We are the dead (Karmeliet v3)

269 calories 27.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 269 calories (Per 330ml)
Carbs: 27.1 g (Per 330ml)
Created: Tuesday September 3rd 2024
Similar Recipes

Vestmall

by John Abrahamsen

OG: 1.080 FG: 1.006 ABV: 9.7% IBU: 34

Westmalle Tripel

by Greg Dunning - Beer Stalin

OG: 1.081 FG: 1.015 ABV: 8.7% IBU: 37

1.087
1.021
8.6%
38.0
4.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Belgian - Pilsner6 kg Pilsner 37 1.6 73.6%
0.50 kg United Kingdom - Malted Naked Oats0.5 kg Malted Naked Oats 33 1.3 6.1%
1 kg Belgian - Wheat1 kg Wheat 38 1.8 12.3%
0.15 kg German - Carapils0.15 kg Carapils 35 1.3 1.8%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.1%
8.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Blanc25 g Hallertau Blanc Hops Pellet 10 Boil 90 min 27.56 38.5%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 45 min 3.31 15.4%
30 g Hallertau Blanc30 g Hallertau Blanc Hops Pellet 10 Hop Stand 0 min 7.14 46.2%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1.50 tbsp Gypsum Water Agt Mash 0 min.
1.50 tbsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Beerse (Westmalle)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
410.8 2 4 480.3 330.1 32
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Rest -- 45 °C 15 min
55C -- 55 °C 10 min
-- 65 °C 35 min
Mash out -- 77 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 20.7
Mash volume with grains (equipment estimates 25.6 L) 25.7
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 17.3 L) 14.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29.7 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 21
Total: 35.2  
Equipment Profile Used: System Default
"We are the dead (Karmeliet v3)" Belgian Tripel beer recipe by FRLinux. All Grain, ABV 8.64%, IBU 38.02, SRM 4.42, Fermentables: (Pilsner, Malted Naked Oats, Wheat, Carapils, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Hallertau Blanc, Saaz) Other: (Whirlfloc, Gypsum, Calcium Chloride (anhydrous))
Last Updated and Sharing
 
33
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-11-14 19:59 UTC