Belgian Tripel Recipe - DTR Tripel Karmeliet Clone 1

Recipe Info

Recipe Image

DTR Tripel Karmeliet Clone 1

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
90 min
75%
Based on Tripel Karmeliet clone recipe from Candi Syrup, Inc. Google "Tripel Karmeliet clone" to find the pdf file.

Fermentables

53% - Pilsner - BE
8
36
2
Mash
13% - Wheat Malt - DE
2
37
2
Mash
10% - Oat Malt - UK
1.5
28
2
Mash
7% - Flaked Barley - US
1
32
2
Mash
3% - Flaked Wheat - US
0.5
35
2
Mash
3% - Flaked Oats - US
0.5
37
1
Mash
10% - Blanc - Soft Candi Sugar
1.5
1
0
Mash

Hops

Saaz
1
Pellet
Boil
50 min(s)
3.8
11.4
Saaz
0.5
Pellet
Boil
20 min(s)
3.8
3.6
Styrian Goldings
0.5
Pellet
Boil
10 min(s)
5.3
3.0

Yeast

WLP500 Monastery Ale Yeast
77%

Other Stuff

No other stuff in this recipe

Mash Steps

Protein Rest
Direct Heat
122
45 min
Saccharification Rest
Direct Heat
147
60 min
Saccharification Rest
Direct Heat
162
20 min
Mash-Out
Direct Heat
170
15 min

Special Instructions

1.
90 minute boil.
2.
Add soft sugar at boil initiation or add candi sugar at hot break.
3.
Chill to 64F. Pitch yeast.
4.
Pure O2 via 0.5 micron diffusion for 60 seconds.
5.
Ramp primary up to 76F over 6 days.
6.
At 1.013 dump primary yeast and chill to 50F for 4 weeks.
7.
At 1.012 bottle prime in heavy bottles with Simplicity Candi Syrup at 34g/gallon and a fresh re-pitch 400ml starter.
8.
Hold bottles at 72F for 2 weeks for initial carbonation. Cellar for 3 months.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

DTR Tripel Karmeliet Clone 1
Belgian Tripel
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.071 OG
  • 1.016 FG
  • 18.0 IBU (tinseth) Bitterness
  • 0.25 BG:GU
  • 4.7° SRM Color
  • 75% Efficiency
  • 7.1% ABV Alcohol
  • 242 per 12oz Calories
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