GD Historical Tripel Karmeliet - Beer Recipe - Brewer's Friend

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GD Historical Tripel Karmeliet

300 calories 31.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.13 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 300 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
Created: Thursday July 9th 2020
1.090
1.023
8.7%
34.7
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.20 lb Belgian - Pilsner11.2 lb Pilsner 37 1.6 66.7%
3.70 lb American - Wheat3.7 lb Wheat 38 1.8 22%
1.90 lb Deer Creek - Pale Spelt1.9 lb Pale Spelt 37.7 3 11.3%
16.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.40 oz Hallertau Mittelfruh3.4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 34.69 100%
3.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Gypsum Water Agt Mash 1 hr.
67.94 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 gal Strike 173 °F 160 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.3 25.2  
Mash volume with grains 7.64 30.6  
Grain absorption losses -2.1 -8.4  
Remaining sparge water volume (equipment estimates 2.93 g | 11.7 qt) 2.18 8.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.88 g | 27.5 qt) 6.13 24.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.25 21  
Total: 8.48 33.9
Equipment Profile Used: System Default
 
Notes

From https://lostbeers.com/the-original-17th-century-tripel-karmeliet-recipe/

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  • Last Updated: 2020-07-09 14:40 UTC