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Karmeliet Tripel Clone
Belgian Tripel • All Grain • 5.5 gal
Brewed recently. I'll update when complete.
January 30, 2006 pm 12:00pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 13 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .75 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- .75 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- .61 oz
Challenger - 7.1 AA% pellets; boiled 90 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- .25 oz
Styrian Goldings - 6.0 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- .25 oz
Czech Saaz - 5.0 AA% pellets; boiled 4 min
Czech Saaz
Very mild. 'Noble'.
- .25 oz
Styrian Goldings - 6.0 AA% pellets; boiled 4 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Belgian Sweet Orange Peel - (omitted from calculations)
Belgian Sweet Orange Peel
- .25 tsp
Crushed Coriander Seeds - (omitted from calculations)
Crushed Coriander Seeds
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Notes
90 Minute boil. Challenger @ hotbreak. Styrian Goldings, Belgian sweet orange peel and crushed coriander seeds and Irish Moss added at 75 mins. Czeck Saaz and Crushed coriander seeds added at 86 mins. I brewed this and collected too much wort (about 8 gallons). So my O.G. was 1.072 instead of 1.082 like it should have been. Update when fermentation conditioning, and bottling is complete. Tasted great before yeast was pitched.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.014 | |
| Color: | 6.6 SRM | 4.5 - 7 | |
| Alcohol: | 8.8% ABV | 7.5% - 9.5% | |
| Bitterness: | 22.1 IBU | 20 - 40 | |
Discussion
up!
2008-02-04 12:56pm
So, any news? Does it taste like the real? I really want to brew a Tripel Karmeliet clone..!
Stats; Tripel Karmeliet
2009-09-05 6:13pm
Let us know how it comes out, I have been working on a Tripel Karmeliet clone for months also, Ill post the recipe later so we can compare. If you want the #'s from Brew Like A Monk: Tripel Karmeliet OG: 1.081 ABV: 8% Apparant Attenuation: 84% IBU: 20 Malts: Pils, Wheat, Malted Oats, unmalted barley, unmalted wheat, unmalted oats Adjuncts: Sucrose Hops: Styrian Goldings, Saaz Two strains of yeast, I think best bet is to bottle harvest. Fermentation; 1 week at 75, Secondary, 4 weeks at 32*.
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