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We are the dead (Karmeliet v3)

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

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

Original Gravity:

1.087

Final Gravity:

1.021

ABV (standard):

8.6%

IBU (tinseth):

38.0

SRM (morey):

4.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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)	38	0	6.1%
8.15 kg / $ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
55 g	Hallertau Blanc (Pellet) 55 g Hallertau Blanc (Pellet) Hops	34.7	84.7%
10 g	Saaz (Pellet) 10 g Saaz (Pellet) Hops	3.31	15.4%
65 g / $ 0.00

Mash Guidelines

Amount	Description	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

Other Ingredients

Amount	Name	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

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-11-10 17:39 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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