TANDEMBRYGGERIET BrewBlog > Recipes > Tripel Karmeliet Clone [Belgian Tripel]

Tripel Karmeliet Clone

Specifics

Style:

Category:	Belgian Strong Ale
Number:	18C

Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet.

Commercial Examples: Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkey.

Yield:

45 liters

General Information

Method:	All Grain
Source:	http://www.candisyrup.com/uploads/6/0/3/5/6035776/tripel_karmeliet_-_004a.pdf

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

8.45 kilograms

Best Heidelberger Malz

59.5% of grist

2.10 kilograms

Best Weizenmalz hell

14.8% of grist

1.60 kilograms

Thomas Fawcett Hafermalz

Color (L):	2 °L
Info/Use:	Not provided.

11.3% of grist

1.05 kilograms

Flaked Barley

7.4% of grist

0.50 kilograms

Flaked Wheat

3.5% of grist

0.50 kilograms

Haferflocken Bjørn Havregryn (store)

3.5% of grist

14.20 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	45 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	55.3 litres	45 litres (final boil volume) ÷ 0.96 (cooling) + 8.4 litres (boil evaporation)
Grain Amount:	14.2 kilograms
Grain Absorbtion:	25.2 litres
Total Water Needed:	84.3 litres	55.3 litres (runoff) + 25.2 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	35.5 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	48.8 litres	84.3 litres (total water) – 35.5 litres (mash water)

)

100% of grist

Adjuncts

1.60 kilograms

Sucrose (Table Sugar)

Hops

70.00 grams

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

4.5% Pellets @ 50 minutes
Type: Bittering
Use: Boil

315 AAUs

35.00 grams

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

4.5% Pellets @ 20 minutes
Type: Bittering
Use: Boil

157.5 AAUs

106.00 grams

Styrian Golding

Region:	Yugoslavia, United States
AAU Range:	4 - 7%
Notes:	Similar to Fuggles.
Typical Use:	Bittering, finishing, dry hopping.
Substitution:	Fuggles, Willamette
Example:	All English-style Ale, ESB, Bitter, Lager; Ind Coope's Burton Ale, Timothy Taylor's Landlord; English style ale

5% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil

530 AAUs

211.00 grams

Total Hop Weight

1002.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Sweet Mead/Wine
Manufacturer:	White Labs
Product ID:	WLP720
Type:	Wine
Flocculation:	Low
Attenuation:	75%
Temperature Range:	21–24°C

Procedure

Maischeschema 45 min @ 50 °C 60 min @ 64 °C 20 min @ 72 °C 15 min @ 78 °C Gärung Hefe: WLP720 Würze auf 18 °C herunterkühlen. Im Laufe von 6 Tagen auf 24,5 °C erhöhen. Bei SG=1.013 auf 10 °C herunterkühlen und 4 Wochen halten. Flaschengärung bei 22 °C für zwei Wochen, dann 3 Monate lagern.

Maischeschema

45 min @ 50 °C
60 min @ 64 °C
20 min @ 72 °C
15 min @ 78 °C

Gärung

Hefe: WLP720

Würze auf 18 °C herunterkühlen. Im Laufe von 6 Tagen auf 24,5 °C erhöhen. Bei SG=1.013 auf 10 °C herunterkühlen und 4 Wochen halten. Flaschengärung bei 22 °C für zwei Wochen, dann 3 Monate lagern.

Notes

Basierend auf 75 % Ausbeute

Basierend auf 75 % Ausbeute

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