View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Tripel Karmeliet clone

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 7 liters
Post Boil Size: 5.2 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andrew
Calories: 254 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)

Created: Saturday August 8th 2020

Original Gravity:

1.077

Final Gravity:

1.015

ABV (standard):

8.1%

IBU (tinseth):

25.8

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
890 g	Belgian - Pilsner890 g Pilsner	37	1.6	52.7%
230 g	Belgian - Wheat230 g Wheat	38	1.8	13.6%
180 g	United Kingdom - Oat Malt180 g Oat Malt	28	2	10.7%
120 g	Flaked Barley120 g Flaked Barley	32	2.2	7.1%
60 g	Flaked Wheat60 g Flaked Wheat	34	2	3.6%
60 g	Flaked Oats60 g Flaked Oats	33	2.2	3.6%
150 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	8.9%
1,690 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 g	Hallertau Hersbrucker7 g Hallertau Hersbrucker Hops	Leaf/Whole	4	Boil at 100 °C	90 min	13.73	35%
5 g	Hallertau Hersbrucker5 g Hallertau Hersbrucker Hops	Leaf/Whole	4	Boil at 100 °C	30 min	7.04	25%
4 g	Styrian Goldings4 g Styrian Goldings Hops	Leaf/Whole	5.5	Boil at 100 °C	15 min	5	20%
4 g	Styrian Goldings4 g Styrian Goldings Hops	Leaf/Whole	5.5	Dry Hop at 18 °C	14 days		20%
20 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Hallertau Hersbrucker (Leaf/Whole)	20.77	60%
8 g	Styrian Goldings (Leaf/Whole) 8 g Styrian Goldings (Leaf/Whole) Hops	5	40%
20 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4 L	Strike	69 °C	63 °C	--
	Temperature	63 °C	72 °C	40 min
	Temperature	72 °C	78 °C	65 min
	Temperature	72 °C	78 °C	70 min
4 L	Batch Sparge	78 °C	78 °C	70 min
Starting Mash Thickness: 2.6 L/kg Starting Grain Temp: 24 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Orange peel	Flavor	Boil	5 min.
1 tbsp	Coriander Seed	Spice	Boil	5 min.
6 each	Cardamom	Spice	Boil	5 min.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	100 Milliliters	Cost:
Attenuation (custom):	76%	Flocculation:	High
Optimum Temp:	18 - 29 °C	Starter:	Yes
Fermentation Temp:	28 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 33 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 18.5 g Temp: 20 °C CO₂ Level: 3.5 g/l

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
No special treatment for water profile - Derby, UK water supply
Mash Chemistry and Brewing Water Calculator

Notes

Yeast: I used a 2nd generation strain (self cultured), with a starter at ~30 degrees C, with stir plate over three days. This high gravity recipe requires a robust starter (earlier attempts had very poor attenuation).

Flavour is very close but hops could be experimented with to get a closer match in dryness / bitterness.

Very small amount of orange peel is needed (one three cm strip for 5L batch) - result is distinctly citrusy.

Used a batch sparge using a sieve and a repeated lauter step.

Flavour develops over months - I wait at least two months to taste.

Last Updated and Sharing

729

Views

Brews

Public: Yup, Shared
Last Updated: 2020-08-09 11:02 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!