Tripel Threat (Tripel Karmeleit)

All Grain Recipe

Submitted By: JudgeBrewing (Shared)
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Brewer: Judge Brewing - Mike Elderkin
Batch Size: 8.30 gal	Style: Belgian Tripel (26C)
Boil Size: 9.65 gal	Style Guide: BJCP 2021
Color: 4.8 SRM	Equipment: 01 - Unibrau Pro 45L 8 gallon batch
Bitterness: 21.2 IBUs	Boil Time: 90 min
Est OG: 1.079 (19.0° P)	Mash Profile: Belgian 4 step mash
Est FG: 1.007 SG (1.8° P)	Fermentation: Ale, Two Stage
ABV: 9.6%	Taste Rating: 45.0

Ingredients
Amount	Name	Type	#
11.18 gal	01 - My RO water	Water	1
6.86 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
5.76 g	Calcium Chloride (Mash 60 min)	Misc	3
4.63 g	Baking Soda (Mash 60 min)	Misc	4
12 lbs	Pelton : Pilsner-style Barley Malt (Mecca Grade) (1.8 SRM)	Grain	5
3 lbs	Wickiup : Red Wheat Malt (Mecca Grade) (3.6 SRM)	Grain	6
2 lbs	Oats, Malted (2.6 SRM)	Grain	7
1 lbs 8.00 oz	Barley, Flaked (1.7 SRM)	Grain	8
1 lbs	Acid Malt (3.0 SRM)	Grain	9
12.00 oz	Oats, Flaked (1.0 SRM)	Grain	10
12.00 oz	Wheat, Flaked (1.6 SRM)	Grain	11
2 lbs	Candi Sugar, Clear [Boil] (0.5 SRM)	Sugar	12
1.00 oz	Saaz [5.8%] - Boil 60 min	Hops	13
1.00 oz	Saaz [5.8%] - Boil 30 min	Hops	14
2.00 oz	Styrian Goldings [4.5%] - Boil 10 min	Hops	15
1.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	16

Taste Notes

Didn't have Tripel Karmeleit to compare to, but flavor, aroma and headof beer seem consistent with a Tripel. Mouth feel with addition of malted oats and wheat and flaked barley, oats and wheat is consistent with Tripel Karmeleit.

Notes

Built a recipe to attempt to clone Tripel Karmeleit. Recipe contains barley, wheat and oats in malted and flaked form. Used a Belgian 4 step mash schedule. Used a Unibrau Pro 40 liter brewing system with a BIAB process. RO water adjusted to a Belgian Antwerp profile. Used WLP 530 Abbey Ale yeast with a 3L starter to get over 0.75 million cells/ml/degree Plato.

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