From the BrewBlog of TANDEMBRYGGERIET
Printed May 15, 2024
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| O.G.: | 1.075 - 1.085 |
| F.G.: | 1.008 - 1.014 |
| ABV: | 7.5 - 9.5% |
| Bitterness: | 20 - 40 IBUs |
| Color: | 4.5 - 7 SRM |
| Info: | 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. |
| Method: | All Grain |
| Source: | http://www.candisyrup.com/uploads/6/0/3/5/6035776/tripel_karmeliet_-_004a.pdf |
Basierend auf 75 % Ausbeute |
| 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 | 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 | 100% of grist |
| 1.60 kilograms | Sucrose (Table Sugar) |
| 70.00 grams |
Saaz 4.5% Pellets @ 50 minutes Type: Bittering Use: Boil |
315 AAUs |
| 35.00 grams |
Saaz 4.5% Pellets @ 20 minutes Type: Bittering Use: Boil |
157.5 AAUs |
| 106.00 grams | Styrian Golding 5% Pellets @ 10 minutes Type: Bittering and Aroma Use: Boil |
530 AAUs |
| 211.00 grams | Total Hop Weight | 1002.5 AAUs |
| Total Boil Time: | 90 minutes |
| Name: | Sweet Mead/Wine |
| Manufacturer: | White Labs |
| Product ID: | WLP720 |
| Type: | Wine |
| Flocculation: | Low |
| Attenuation: | 75% |
| Temperature Range: | 21–24°C |
Maischeschema 45 min @ 50 °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. |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 35.5 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 48.8 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 55.3 | |
| Post-Boil Amount: | 45 | |
| Boil Time: | 9090 | |
| Original Gravity: | ||