View Recipe

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

Tripel Karmeliet Original 17th Century recipe

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: The Carmelites of Dendermonde
Calories: 300 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)

Created: Wednesday July 24th 2019

GD Historical Tripel Karmeliet

by KarlLark

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

It's A Trap!

by PlatonicBeer89

OG: 1.069 FG: 1.009 ABV: 7.8% IBU: 38

Original Gravity:

1.090

Final Gravity:

1.022

ABV (standard):

9.0%

IBU (tinseth):

35.4

SRM (morey):

4.5

Mash pH

5.6

Cost $

n/a

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

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Belgian - Pilsner12 lb Pilsner	37	1.6	64%
4 lb	American - Wheat4 lb Wheat	38	1.8	21.3%
2 lb	German - Spelt Malt2 lb Spelt Malt	37	2	10.7%
0.75 lb	American - Rice Hulls0.75 lb Rice Hulls	0	0	4%
18.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3.50 oz	Hallertau Mittelfruh3.5 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	35.41	100%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.50 oz	Hallertau Mittelfruh (Pellet)		35.41	100%
3.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
11 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Med-High
Optimum Temp:	64 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 171 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Beaverton Public Water (Bull Run)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Taken from the website Lost Beers:

http://lostbeers.com/the-original-17th-century-tripel-karmeliet-g/

Oat malt can be substituted for spelt, as written in the original manuscript

I used the step mash method common with traditional Belgian Tripels

Protein Rest 122 25 minutes
Saccharification Rest 147 60 minutes
Saccharification Rest. 162 20 minutes
Mash-Out 170 15 minutes

Recipe Photos

Last Updated and Sharing

11,811

Views

Brews

Public: Yup, Shared
Last Updated: 2019-10-06 04:14 UTC

System Default

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!