Tripel Karmeliet - Beer Recipe - Brewer's Friend

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Tripel Karmeliet

242 calories 30 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Eddy Deboeck
Calories: 242 calories (Per 330ml)
Carbs: 30 g (Per 330ml)
Created: Saturday July 21st 2018
1.077
1.027
6.5%
31.6
4.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7,000 g Belgian - Pilsner7000 g Pilsner 37 1.6 68.6%
500 g Flaked Barley500 g Flaked Barley 32 2.2 4.9%
250 g Flaked Rice250 g Flaked Rice 40 0.5 2.5%
500 g Flaked Corn500 g Flaked Corn 40 0.5 4.9%
950 g Belgian Candi Sugar - Clear/Blond (0L)950 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 9.3%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) 41 1 9.8%
10,200 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Styrian Goldings35 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 23.59 53.8%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 10 min 2.57 23.1%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 30 min 5.44 23.1%
65 g / 0.00 €
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 6 19 38 63 133
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 L Temperature -- 55 °C 10 min
3 L Temperature -- 63 °C 50 min
3 L Temperature -- 74 °C 10 min
3 L Temperature -- 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24.8
Mash volume with grains 30.2
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 10.1 L) 12.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 26.3 L) 28.5
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 37  
Equipment Profile Used: System Default
 
Notes

Gravity after boiling was 1095.
Added 8 liters of boiled water to recieve the gravity of 1081.

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  • Last Updated: 2018-11-07 16:53 UTC