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Tripel Karmeliet clone

254 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 7 liters
Post Boil Size: 5.2 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andrew
Calories: 254 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday August 8th 2020
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Belgian Tripel (Jamil)

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OG: 1.081 FG: 1.012 ABV: 9.1% IBU: 27

1.077
1.015
8.1%
25.8
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
890 g Belgian - Pilsner890 g Pilsner 37 1.6 52.7%
230 g Belgian - Wheat230 g Wheat 38 1.8 13.6%
180 g United Kingdom - Oat Malt180 g Oat Malt 28 2 10.7%
120 g Flaked Barley120 g Flaked Barley 32 2.2 7.1%
60 g Flaked Wheat60 g Flaked Wheat 34 2 3.6%
60 g Flaked Oats60 g Flaked Oats 33 2.2 3.6%
150 g Belgian Candi Sugar - Clear/Blond (0L)150 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8.9%
1,690 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Hallertau Hersbrucker7 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil at 100 °C 90 min 13.73 35%
5 g Hallertau Hersbrucker5 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil at 100 °C 30 min 7.04 25%
4 g Styrian Goldings4 g Styrian Goldings Hops Leaf/Whole 5.5 Boil at 100 °C 15 min 5 20%
4 g Styrian Goldings4 g Styrian Goldings Hops Leaf/Whole 5.5 Dry Hop at 18 °C 14 days 20%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Orange peel Flavor Boil 5 min.
1 tbsp Coriander Seed Spice Boil 5 min.
6 each Cardamom Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
100 Milliliters
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
28 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 18.5 g       Temp: 20 °C       CO2 Level: 3.5 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
No special treatment for water profile - Derby, UK water supply
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Strike 69 °C 63 °C --
Temperature 63 °C 72 °C 40 min
Temperature 72 °C 78 °C 65 min
Temperature 72 °C 78 °C 70 min
4 L Batch Sparge 78 °C 78 °C 70 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 4
Mash volume with grains 5
Grain absorption losses -1.5
Remaining sparge water volume (equipment estimates 12 L) 5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.5 L) 7
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 5 L) 5.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 5.2 L) 5
Total: 9.4  
Equipment Profile Used: System Default
 
Notes

Yeast: I used a 2nd generation strain (self cultured), with a starter at ~30 degrees C, with stir plate over three days. This high gravity recipe requires a robust starter (earlier attempts had very poor attenuation).

Flavour is very close but hops could be experimented with to get a closer match in dryness / bitterness.

Very small amount of orange peel is needed (one three cm strip for 5L batch) - result is distinctly citrusy.

Used a batch sparge using a sieve and a repeated lauter step.

Flavour develops over months - I wait at least two months to taste.

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  • Last Updated: 2020-08-09 11:02 UTC