Tripel Karmeliet - Beer Recipe - Brewer's Friend

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Tripel Karmeliet

252 calories 25.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Post Boil Size: 6.03 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Candi syrup inc
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Sunday September 4th 2022
1.076
1.018
7.7%
25.6
5.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dingemans - Belgian Pilsner Malt12 lb Belgian Pilsner Malt 37 1.6 68.6%
2 lb German - Wheat Malt2 lb Wheat Malt - (late boil kettle addition) 37 2 11.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5.7%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 2.9%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) 32 0 5.7%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 15.87 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 7.76 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.01 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz sweet orange peel Water Agt Mash 10 min.
1.50 oz Coriander Seed Spice Mash 10 min.
 
Yeast
- Wlp720
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 25 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Logan - Kimberley Park
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.95 19.8  
Mash volume with grains 6.27 25.1  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 4.39 g | 17.5 qt) 3.82 15.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.55 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.03 24.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.03 g | 24.1 qt) 5.5 22  
Total: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

csi recipe OG:1.081
Belgian pilsner 53.3%
wheat malt 13.3%
Oat Malt 10%
Flaked Barley 6.7%
Flaked Wheat 3.3%
Flaked Oats 3.3%
Blanc soft candi sugar 10%

dough in at 50c for 45mins
raise to 64C for 60mins
Raise to 72 for 20mins
Mash out at 77C for 15mins
add sugar at boil hot break
Chill to 18C pitch yeast
Ramp primary up to 24C over 6 days
At 1.013 dump yeast and chiill to 10C for 4 weeks

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  • Last Updated: 2022-12-11 05:07 UTC