Karmel | Belgian Tripel | BeerCo All Grain Brewers Recipe Kit BeerCo

Why is a Belgian Tripel so adored? Much of the mystique comes from the innocent deep golden colour, soft maltiness and customary, intriguing yeast stamp. That is followed by a sucker punch in the range of 8 to 9.5 percent ABV.  Karmel is a nod to her forefathers, European monastic brewers who are in many ways considered the forefathers of modern brewing.  Having refined the art of brewing within cloistered abbeys and with minimal outside influence. Supreme dedication and adherence to a philosophy of self-sustenance and craftsmanship, an intellectual approach and trust in divine guidance made them brewers without peer through most of the Middle Ages.  Here is to Karmel and do treat her with the utmost respect – she is Tripel the Trouble!

Cheers! #brewhappy #enjoyresponsibly #holyhandgrenade

Brewing Software Recipe Kit Guidance:

• Karmel | Tripel | Brewfather App Recipe Guidance

Vital Stats:

Batch & Boil

• Batch Size: 21 Litres / 5.5 US Gallons
• Boil Time: 90 mins

Properties

• OG 1.074
• FG 1.010
• IBU 31
• ABV 8.4%
• Colour 11 EBC
• BU/GU 0.43

Malt:

Amt       Name                                        Colour                   % Grist

4.00 Kg  Malteurop Pilsen Malt                          (3.8 EBC)                                73%

1.00 Kg  Joe White Vienna Malt                         (9.5 EBC)                                18%

0.45 Kg  Gladfield Aurora Malt                           (37 EBC)                                  8%

5.45 Kg  TOTAL                                                     11  EBC                             100%

Adjuncts:

• 1Kg of Premium Blanc Soft Candi Sugar

Hops:

• 20 gm Pride of Ringwood AU Hops – Alpha: 10.5 % – 60 minutes boil addition
• 40 gm Hallertauer Mittelfrüher GR Hops – Alpha: 2.8 % – 15 minutes from end of boil
• 40 gm Hallertauer Mittelfrüher GR Hops – Alpha: 2.8 % –   5 minutes from end of boil

Yeast

Liquid | Bluestone Yeast

• BSY-A006 Antwerp Bluestone Yeast x 1 Liquid Pitch

Dry | Fermentis by Lesaffre

• Fermentis by Lesaffre | SafAle™ T‑58 Yeast (Dry) 2 x 11.5 g Sachets

Method:

1. Adjust your brewing water to a pH of 5.4 using phosphoric acid (approx 2mL). Optional: Add mineral salts directly to the mash. 2g each of Calcium Chloride, Magnesium Sulphate and Calcium Sulphate. (see Brewfather app water profile)
2. Mash: This recipe uses a step mash. Use enough water to have a moderately thick mash (3.1 L/kg). Crush your grains and mash in at 55 °C, stirring the grains into 19 L of water.  Mash in the Malts at 55 °C and hold for 10 minutes. Raise the temperature to 60 °C and hold for 10 minutes. Raise the temperature to 63 °C and hold for 40 minutes. Raise the temperature to 70 °C and hold for 20 minutes. Raise the temperature to 76 °C and recirculate for 15 minutes.
3. Vorlauf until your runnings are clear, then begin sparge. Sparge the grains with enough water to obtain 26.5 L of wort.
4. Sparge: Fly Sparge slowly with approx. 12 Litres of 76 °C water, collecting wort until the pre-boil kettle volume is around 26.5 L
5. Boil: 90 minutes. 1st Hop with 20g of Pride of Ringwood at 60 min and 2nd Hop Addition of 40g of  Hallertauer Mittelfruher at 15 mins.  Optional and Recommended: Add Yeast Nutrient with 10 mins of boil remaining.
6. Final hop addition with 5 mins remaining on the boil and add the 1Kg of Soft Premium Blanc Candi Sugar at the same time.
7. Cool wort and transfer to the primary fermenter oxygenating wort and pitching Liquid Yeast or Dry Yeast at 18° C.
8. Fermentation: Let free ride up to 22° C or raise by 1-2° C each day during primary fermentation to keep the yeast moving here.   A slow, steady rise in fermentation temperature will promote a full attenuation and a dry finish without hot alcohols, making this a highly drinkable and digestible beer for its strength.  Once primary fermentation is complete rack off the yeast or dump the yeast if using a conical fermenter.
9. Packaging: Bottle or keg at 9–10 days from the start of fermentation (or longer if needed for clarity and complete fermentation). Shoot for around 2.5-3.4 volumes of CO2, depending on how effervescent you like your Tripel!  This is generally a highly carbonic style so around 3.0 volumes of CO2 is desirable.  If you are bottling use heavy gauge Champagne style bottles capable of highly carbonated beers.
10. Bring up to beer cellar temperature 6-8°C pour into a Goblet glass, slip off your Hi-Vis Brewers or Work Shirt and warm up by a fire or in the sunny beer garden at your brewery!
11. Food pairing – When it comes to pairing a Belgian Tripel, lightly cooked mollusks like seared scallops in a faintly sweet sauce, or delicate white fish with preserved lemon.  Tripels are robust enough to pair with barbecue or roasted lamb.  Pork and blue cheese are ideal partners. 

BeerCo Recipe Kit Contents include:

• Malt – 5.45 Kg
• Blanc Premium Soft Candi Sugar – 1Kg
• Hops – 20g Pride of Ringwood AU Hops and 80g Hallertau Mittelfruher GR Hops
• Yeast – 1 x Liquid Bluestone Yeast Pitch or 2 x Dry Yeast Sachets

BeerCo Recipe Kit Contents DOES NOT include:

• Yeast Nutrients
• Water Aids

 Credits & Sauces of Brewspiration & Further Reading on the Style:

• Brew Your Own Magazine | Belgian Tripel
• Belgian Tripel: A beer deserving respect | BYO Magazine