Tripel Karmeliet (Clone)
268 calories
25.2 g
Hops
Amount
|
Variety
|
Cost
|
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
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
42.35 g |
Saaz (Pellet) 42.3495231 g Saaz (Pellet) Hops |
|
16.51 |
59.9% |
1 oz |
Styrian Goldings (Pellet) 0.99999999771257 oz Styrian Goldings (Pellet) Hops |
|
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
|
Cost
|
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. |
Priming
Method: sucrose
Amount: 3.9 oz
Temp: 68 °F
CO2 Level: 2.8 Volumes |
Target Water Profile
Light colored and malty
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
View Count: 404
Brew Count: 1
Last Updated: 2019-10-08 02:15 UTC