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Tripel Karmeliet clone

Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 265 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)

Created: Tuesday December 22nd 2020

Original Gravity:

1.080

Final Gravity:

1.017

ABV (standard):

8.3%

IBU (tinseth):

31.9

SRM (morey):

5.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Belgian - Pilsner8 lb Pilsner	37	1.6	53.3%
2 lb	Dingemans - Wheat Malt2 lb Wheat Malt	38.1	1.8	13.3%
1.50 lb	Castle Malting - Chateau Oat Malt1.5 lb Chateau Oat Malt	36.1	2.4	10%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	6.7%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	3.3%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	3.3%
1.50 lb	Soft Candi Sugar - Blond1.5 lb Soft Candi Sugar - Blond - (late boil kettle addition)	38	5	10%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Brewmaster - Czech Saaz1 oz Czech Saaz Hops	Pellet	4.5	Boil	50 min	16.84	33.3%
0.50 oz	Brewmaster - Czech Saaz0.5 oz Czech Saaz Hops	Pellet	4.5	Boil	20 min	5.36	16.7%
1.50 oz	Styrian Goldings1.5 oz Styrian Goldings Hops	Leaf/Whole	5	Boil	10 min	9.73	50%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Brewmaster - Czech Saaz (Pellet)	22.2	50%
1.50 oz	Styrian Goldings (Leaf/Whole)	9.73	50%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.31 L	Protease rest	Strike	50 °C	50 °C	45 min
	Saccharification-1	Temperature	--	63.8 °C	60 min
	Saccharification-2	Temperature	--	72 °C	20 min
	Mash out	Vorlauf	--	76.6 °C	15 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 20 °C

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Dough-in protease rest at 122F for 45 minutes.
Saccharification-1 temp to 147F for 60 minutes.
Saccharification-2 temp to 162F for 20 minutes.
Mash out at 170F for 15 minutes.

90 minute boil.
Add Blanc Soft Sugar at boil hot break.
Chill to 64F. Pitch yeast. Pure O2 via 0.5 micron diffusion for 60 seconds. Ramp primary up to 76F over 6 days. At 1.013 dump
primary yeast and chill to 50F for 4 weeks. At 1.012 bottle prime in heavy bottles with Simplicity Candi Syrup at
34g/gallon and a fresh re-pitch 400ml starter. Hold bottles at 72F for 2 weeks for initial carbonation. Cellar for 3 months.

Last Updated and Sharing

261

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Brews

Public: Yup, Shared
Last Updated: 2020-12-22 15:26 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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