Tripel Karmeliet - Beer Recipe - Brewer's Friend

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Tripel Karmeliet

214 calories 14.9 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.109 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Adrian Tofoni
Calories: 214 calories (Per 330ml)
Carbs: 14.9 g (Per 330ml)
Created: Wednesday April 20th 2016
1.071
1.007
8.4%
23.1
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Liquid Malt Extract - Light2.5 kg Liquid Malt Extract - Light 35 4 45.5%
1 kg Liquid Malt Extract - Wheat1 kg Liquid Malt Extract - Wheat 35 3 18.2%
500 g Candi Syrup - Belgian Candi Syrup - Clear (0L)500 g Belgian Candi Syrup - Clear (0L) 32 0 9.1%
750 g Corn Sugar - Dextrose750 g Corn Sugar - Dextrose 42 0.5 13.6%
500 g Cane Sugar500 g Cane Sugar 46 0 9.1%
5,250 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
250 g American - Caramel / Crystal 40L250 g Caramel / Crystal 40L 34 40 4.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5 Boil 60 min 15.52 33.3%
30 g Saaz30 g Saaz Hops Pellet 4 Boil 20 min 4.22 33.3%
30 g Saaz30 g Saaz Hops Pellet 4 Boil 15 min 3.31 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g orange peel Herb Boil 5 min.
10 g coriander seed Herb Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 596 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 25.8 L) 11.6
Mash volume with grains (equipment estimates 25.8 L) 11.8
Grain absorption losses (steeping) -0.3
Volume increase from sugar/extract (early additions) 3.6
Pre boil volume (equipment estimates 29.2 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 23
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 11.6  
Equipment Profile Used: System Default
"Tripel Karmeliet" Belgian Tripel beer recipe by Adrian Tofoni. Extract, ABV 8.44%, IBU 23.06, SRM 6.47, Fermentables: (Liquid Malt Extract - Light, Liquid Malt Extract - Wheat, Belgian Candi Syrup - Clear (0L), Corn Sugar - Dextrose, Cane Sugar) Steeping Grains: (Caramel / Crystal 40L) Hops: (Styrian Goldings, Saaz) Other: (orange peel, coriander seed)
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  • Last Updated: 2022-10-31 00:24 UTC