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Bowtie Tuesdays (Pub)

Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.52 gallons
Post Boil Size: 7.52 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: RT
Calories: 249 calories (Per 12oz)
Carbs: 15.4 g (Per 12oz)

Created: Wednesday October 20th 2021

Tripel Karmeliet Original 17th Century recipe

by Boozy Mcboozerson

OG: 1.090 FG: 1.022 ABV: 9.0% IBU: 35

GD Historical Tripel Karmeliet

by KarlLark

OG: 1.090 FG: 1.023 ABV: 8.7% IBU: 35

Original Gravity:

1.077

Final Gravity:

1.005

ABV (standard):

9.4%

IBU (tinseth):

36.0

SRM (morey):

5.2

Mash pH

5.5

Cost $

28.50

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
14 lb	Dingemans - Belgian Pilsner Malt14 lb Belgian Pilsner Malt	$ 1.70 / lb $ 23.80	37	1.6	87.5%
1 lb	Cane Sugar1 lb Cane Sugar - (late boil kettle addition)		46	0	6.3%
0.50 lb	Dingemans - Aromatic Malt0.5 lb Aromatic Malt	$ 2.79 / lb $ 1.40	36.3	19	3.1%
0.50 lb	Weyermann - Vienna Malt0.5 lb Vienna Malt	$ 2.29 / lb $ 1.15	37	3.5	3.1%
16 lbs / $ 26.34

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Yakima Valley Hops - Nugget0.8 oz Yakima Valley Hops - Nugget Hops	$ 0.75 / oz $ 0.60	Pellet	13.1	Boil	60 min	32.42	31.4%
0.50 oz	LD Carlson - Crystal0.5 oz LD Carlson - Crystal Hops		Pellet	4.22	Boil	5 min	1.3	19.6%
1.25 oz	Yakima Valley Hops - CZ Saaz1.25 oz CZ Saaz Hops	$ 1.25 / oz $ 1.56	Pellet	3	Boil	5 min	2.31	49%
2.55 oz / $ 2.16

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.80 oz	Yakima Valley Hops - Nugget (Pellet)	$ 0.75 / oz $ 0.60	32.42	31.4%
0.50 oz	LD Carlson - Crystal (Pellet)		1.3	19.6%
1.25 oz	Yakima Valley Hops - CZ Saaz (Pellet)	$ 1.25 / oz $ 1.56	2.31	49%
2.55 oz / $ 2.16

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.88 gal		Infusion	--	148 °F	60 min
5.51 gal	Mashout	Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.3 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
6.41 ml	Phosphoric acid	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Water Agt	Boil	15 min.
0.50 tsp	Ground Coriander	Flavor	Boil	1 min.
3.35 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - Monastary Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Medium
Optimum Temp:	65 - 72 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 291 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 19.19 psi Temp: 39 °F CO₂ Level: 3.2 Volumes

Target Water Profile

Legacy - GreyCat - Trappist

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
41	8	16	26	60	0

Mash Chemistry and Brewing Water Calculator

Notes

Source water, distilled water and phosphoric acid measurements are for my local water. Use your methods to get to target water profile and mash pH of 5.4 and sparge pH no more than 6.

Ferment at 64F for 7 days, raise to 68-70F for 3 days then rack to secondary for 6 weeks. Move to 36F or refrigerator for 2-3 days and package (recipe assumes keg).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-10-20 15:42 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

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