2014-10-31 · Tripel Karmeliet Clone #2
- Beer Style:
- Belgian Tripel
- Batch Size:
- Brew Type:
- All Grain
- Boil Duration:
- Mash Type:
- Single Infusion, 50mins, 64.5°C
- Mash Method:
- Chill Method:
- No-Chill Cube
- Original Gravity:
- Final Gravity:
This was my second attempt at the recipe, after a very successful previous attempt two years ago.
It was my first batch fermented in a traditional fridge, connected to a BrewBit temperature controller to monitor and control fermentation temperature. Primary fermentation started at around 15 degrees Celsius (ambient), increasing gradually up two 21 at the end of fermentation for a Diacetyl rest.
At first, I was taken aback by the taste and spiciness of the coriander. Apparently I used too much. It did grow on me as time went by, so I enjoyed it more and more, but still, the first time I brewed this recipe was better.
|Boil||Clear White Syrup*||250g|
|Hallertauer Hersbrucker (3%)||75mins (55mins)**||24g|
|Hallertauer Hersbrucker (3%)||20mins (0mins)**||6g|
|Fermentation||Fermentis Safbrew T-58||1ea|
|Fresh Orange Peel||22g|
* I made the syrup by combining 200g of table sugar with about 60g water and boiling it for a few seconds. As opposed to the previous time I brewed this bear, I added the syrup during the boil.
** Bittering hop additions adjusted 20 minutes down to account for greater hop utilization due to the no-chill method.