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Tripel Karmeliet (Clone)

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

Original Gravity:

1.081

Final Gravity:

1.017

ABV (standard):

8.5%

IBU (tinseth):

21.0

SRM (morey):

4.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
42.35 g	Saaz (Pellet) 42.3495231 g Saaz (Pellet) Hops	16.51	59.9%
1 oz	Styrian Goldings (Pellet)	4.45	40.1%
2.49 oz / $ 0.00

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

Other Ingredients

Amount	Name	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

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

Recipe Photos

Last Updated and Sharing

460

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Brews

Public: Yup, Shared
Last Updated: 2019-10-08 02:15 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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