Tripel Karmeliet

Justin Rumbach · Post by **Justin Rumbach** » Thu Jan 26, 2006 9:12 pm

Just FYI for the group that got down on this beauty after Wednesday's meeting - it is actually 8% ABV, not 14% as the misinformed waitress said. I knew there was some interest in brewing this, and 8% is much more realistic than 14%

Although it did feel like 14% by the time I got home!

Chris Norrick · Post by **Chris Norrick** » Fri Feb 03, 2006 6:02 pm

Just seen this posted in another board. I've got to get this book!

Karmeliet Tripel from Beer Captured.

It calls for:
13 lbs. Belgian Pils
1 lbs Belgian Wheat Malt
.5 lbs. Belgian Aromatic
.25 lbs. Flaked Oats
.75 lbs. clear candy sugar
.75 malto dextrin

Challenger for bittering

Styrian Goldings for Flavor

Czech Saaz and Styrian Goldings for aroma

90 Minute Mash at 152

90 minute boil.

psfred · Post by **psfred** » Thu Feb 23, 2006 8:48 pm

Well, being purist and knowing Karmeliet is supposed to be a traditional (1625 AD) origin Belgian beer, I made up my own recipe.

5 lbs flaked wheat
5 lbs flaked barley
2 lbs flaked oats
5 lbs malted wheat
19 lbs Turbo Pils malt

2 oz old Fuggles hops plus 1/2 oz Northern Brewer bittering, no finish hops

1 oz coriander seed

1 oz bitter orange peel

1 oz sweet orange peel

10 gal final volume, give or take a bit (not transferred to secondaries yet).

Mash was 120 F for an hour and 150 for two hours -- very slow recirculation and more or less stuck mash for a while, but it did run

Sparged with 15 gal water at 170F after mashout at 165F -- sparge was almost two hours due to slow flow.

Boiled 3 hrs to reduce volume to 10 gal (too much mash water, too).

Final gravity 70 rather than the expected 80, probably too much volume.

Color is dead on, too much coriander, I think, but we will see.

Pitched with Belgian Wit yeast as I couldn't get Belgian Ale yeast in time.

Should be ready to go into the secondary sometime next week (20 day fermentation in the primary).

Peter