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Tripel Karmeliet Clone

280 calories 23.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 105 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.09 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Tim Hamersly
Calories: 280 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Friday February 9th 2024
1.085
1.014
9.2%
42.5
5.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Viking - Pilsner Zero Malt6.5 lb Pilsner Zero Malt 37 1.9 61.9%
1 lb Briess - DME Pilsen Light1 lb DME Pilsen Light 43 2 9.5%
1 lb Great Western - White Wheat1 lb White Wheat 37 3.5 9.5%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.8%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 4.8%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4.8%
0.50 lb Viking - Vienna0.5 lb Vienna 37 3.6 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil at 212 °F 20 min 29.61 20%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 20 min 6.48 20%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil at 212 °F 5 min 6.4 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Amylase Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 ml Glucabuster Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
6.50 g Lactic acid Water Agt Mash 1 hr.
1.50 g Oxblox3D Water Agt Mash 1 hr.
0.75 g Salt Water Agt Mash 1 hr.
14 g Crushed Coriander Spice Boil 10 min.
3.50 g Star Anise Spice Boil 10 min.
14 g Sweet Orange Peel Flavor Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
5 g CellarScience - FermFed Other Primary 0 min.
0.20 g Ascorbic Acid Water Agt Kegging 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Whole Foods RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 18 70 70 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.1 qt Protein rest Strike 140 °F 135 °F 15 min
Temperature 135 °F 146 °F 30 min
Temperature 146 °F 155 °F 20 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 3.83 15.3  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 3.15 g | 12.6 qt) 2.56 10.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 5.68 g | 22.7 qt) 5.09 20.4  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.63 -10.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 6.39 25.6
Equipment Profile Used: System Default
 
Notes

Long boil to build body and maillard flavors.

Ferment at room temp and allow to free rise to get mild banana and clove phenols.

Add silafine/biofine and cellar/lager for at least 1 week before serving.

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  • Last Updated: 2025-07-18 02:09 UTC