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Tripel Karmeliet Clone

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

Original Gravity:

1.085

Final Gravity:

1.014

ABV (standard):

9.2%

IBU (tinseth):

42.5

SRM (morey):

5.8

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	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) - (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	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

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Warrior (Pellet)	29.61	20%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	12.88	80%
2.50 oz / $ 0.00

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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-07-18 02:09 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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