Tripel Karmeliet18C

All Grain Recipe

Submitted By: emmettgeery (Shared)
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Brewer: Emmett Geery
Batch Size: 5.50 galStyle: Belgian Tripel (18C)
Boil Size: 7.44 galStyle Guide: BJCP 2008
Color: 5.6 SRMEquipment: Emmett-Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 18.6 IBUsBoil Time: 60 min
Est OG: 1.081 (19.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.008 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 9.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 2
4.00 oz Barley, Flaked (1.7 SRM) Grain 3
4.00 oz Wheat, Flaked (1.6 SRM) Grain 4
1 lbs Turbinado (10.0 SRM) Sugar 5
0.50 oz Fuggles [4.5%] - Boil 60 min Hops 6
0.50 oz Fuggles [4.5%] - Boil 30 min Hops 7
2.62 oz Anise, Star (Boil 30 min) Misc 8
1.00 oz Saaz [4.0%] - Boil 15 min Hops 9
0.50 Whirlfloc Tablet (Boil 5 min) Misc 10
1.00 oz Saaz [4.0%] - Boil 5 min Hops 11
1.00 oz Orange Peel, Sweet (Boil 5 min) Misc 12
0.60 oz Coriander Seed (Boil 5 min) Misc 13
1.0 pkgs Belgian Ale (White Labs #WLP550) Yeast 14
1.50 oz Saaz [4.0%] - Dry Hop 5 days Hops 15

Taste Notes

Fantastic. Haven't compared this to a Tripel Karmeliet.

Notes

SG: 1.068. FG: 1.009 = 7.9% Used one star anise. WLP # 550. Temp: 68-70° F Start at 65° let it rise to 75° over course of fermentation. * 2 L Starter: 1.034, pitched WLP550 @ 1500 4/12/15. Used blow off tube. Noticed activity around 1900. Good starter, 4 hours and serious activity. Brew day 4/14/15. Blow of tube used on first day. Used traditional and modern techniques. Fermentation held 64-68°F. Over 5 days tempature increased to 68-70°F. Held for 3 days. Increase to 70-72°F for 3 days. Racked to secondary, 4/27/15, holding off on dry hops untill next week. on 4/30 moved carboy to downstairs shower where temps stay cooler. Day time temps of 62F. Dry hoped 5/5/15 with 1.5 oz Czech Saaz. Start cold crash 5/14/15. 5/20/15. Keged 2.5 in 3 gallon. Keged 3.5 in 5 gallon.

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