Tripel Karmeliet (Clone) - Beer Recipe - Brewer's Friend

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Tripel Karmeliet (Clone)

268 calories 25.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 3.75 gallons (ending kettle volume)
Pre Boil Size: 5.25 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Candi Syrup / SkunkWerx Mod
Calories: 268 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
URL: http://www.candisyrup.com/uploads/6/0/3/5/6035776/tripel_karmeliet_-_004.pdf
Created: Monday August 12th 2019
1.081
1.017
8.5%
21.0
4.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 53.3%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 13.3%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 8.9%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) 32 0 8.9%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 6.7%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 3.3%
6 oz Flaked Wheat6 oz Flaked Wheat 34 2 3.3%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 50 min 12.56 40.1%
14 g Saaz14 g Saaz Hops Pellet 2.8 Boil 20 min 3.95 19.8%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.6 Boil 10 min 4.45 40.1%
2.49 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.35 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
4.25 g Gypsum Water Agt Mash 1 hr.
0.25 g Table Salt Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Other Mash 10 min.
0.50 each Whirlfloc Water Agt Boil 15 min.
14 g Crushed Coriander Spice Boil 10 min.
14 g Sweet Orange Peel Spice Boil 10 min.
 
Yeast
White Labs - Sweet Mead/Wine Yeast WLP720
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.9 oz       Temp: 68 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74.7 5.2 10.2 49.4 143.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Protease rest Temperature -- 122 °F 45 min
2 qt Saccharification 1 Temperature -- 147 °F 60 min
3 qt Saccharification 2 Temperature -- 162 °F 20 min
2 qt Mash Out Temperature -- 170 °F 15 min
5 qt Fly Sparge Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 6.69 26.8  
Mash volume with grains 7.51 30.1  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 6.09 g | 24.4 qt) 5.25 21  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 2.91 g | 11.6 qt) 3.75 15  
Estimated amount in fermentor 3.75 15  
Total: 6.69 26.8
Equipment Profile Used: System Default
 
Notes

Alt Yeast: White Labs WLP720 Sweet Mead /Wine Yeast

Dough-in protease rest at 122F for 45 minutes. Saccharification temp to 147F for 50 minutes. 90 minute boil. Add soft sugar at boil initiation.

Add candi sugar at 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: 2019-10-08 02:15 UTC