Recipe Details

ID 31298 Crea­ti­on Date 10.6.2021
Kalks­bur­ger Karmeltrip
Bel­gi­sches Tripel
Descrip­ti­on An inter­pre­ta­ti­on of Tri­pel Kar­me­liet ori­gi­nal 17. cen­tu­ry reci­pe on brewersfriend.com
Aut­hor Kalks­bur­ger­Klos­ter­bräu (public by KalksburgerKlosterbraeu)
 
Batch Size 20 l
Ori­gi­nal Gravity 18 °P
Final Gra­vi­ty 2.7 °P
Alco­hol 8.5 %vol
Color 17 EBC
 
Bit­ter­ness 22.2 IBU (mild, Ibu:Stw 1.2:1)
Aro­ma 3.3 mg/l (mäßig)
 
Type mash
Mash Effi­ci­en­cy 56 %
Mash Water 35.9 l
Spar­ge Water 5 l
Com­ment
source: https://www.brewersfriend.com/homebrew/recipe/view/859210/tripel-karmeliet-original-17th-century-recipe - cited Janu­a­ry 2nd 2021

Grain Bill

Name Amount Rate Color
Pils­ner Malz 4500 g 64.3 % 4 EBC
Wei­zen­malz hell 1500 g 21.4 % 4 EBC
Hafer­malz 750 g 10.7 % 4 EBC
IREKS Kara­mell Palisander 250 g 3.6 % 120 EBC

Mash

Mash Pro­ce­du­re

Hops

Amount Name Form Alpha Use Time IBU
15 g Sum­mit Pel­lets 16.5 % Kochen 30 min 20.1 IBU
15 g Sum­mit Pel­lets 16.5 % Whirl­pool 0 min 2.1 IBU
Boil
Total Boil Time 90 min
Boil Size 36 l

Fermentation

Amount Name Atte­nua­ti­on Tem­pe­ra­tu­re
11 g Craft Seri­es M31 Bel­gi­an Tripel 85 % 18 °C
Car­bo­na­ti­on
CO2 con­tent 5 g/l
Car­bo­na­ti­on Method green