Brewer's Friend

Print

Tripel Karmeliet Original 17th Century recipe

300 calories 30.4 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: The Carmelites of Dendermonde
Calories: 300 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)
Created Wednesday July 24th 2019
1.090
1.022
9.02%
35.41
4.54
5.63
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 64%
4 lb American - Wheat4 lb Wheat 38 1.8 21.3%
2 lb German - Spelt Malt2 lb Spelt Malt 37 2 10.7%
0.75 lb American - Rice Hulls0.75 lb Rice Hulls 0 0 4%
18.75 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Hallertau Mittelfruh3.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 35.41 100%
3.5 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 171 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
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
Total mash water needed 10.84 43.4  
Strike water volume at mash thickness of 1.5 qt/lb 7.03 28.1  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 8.25 33  
Boil off losses -2.25 -9  
Amount in kettle at end of boil 6 24  
Hops absorption losses -0.13 -0.5  
Estimated amount in fermentor 5.87 23.5  
Total: 10.84 43.4
 
Notes

Taken from the website Lost Beers:

http://lostbeers.com/the-original-17th-century-tripel-karmeliet-g/

Oat malt can be substituted for spelt, as written in the original manuscript

I used the step mash method common with traditional Belgian Tripels

Protein Rest 122 25 minutes
Saccharification Rest 147 60 minutes
Saccharification Rest. 162 20 minutes
Mash-Out 170 15 minutes

Last Updated and Sharing
 
2,431
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-06 04:14 UTC