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2014-10-31 · Tripel Karmeliet Clone #2

Spec

Beer Style:
Belgian Tripel
Batch Size:
10L
Brew Type:
All Grain
Boil Duration:
75mins
Mash Type:
Single Infusion, 50mins, 64.5°C
Mash Method:
BIAB
Chill Method:
No-Chill Cube
Original Gravity:
1.066
Final Gravity:
1.010
ABV:
7.35%

Dates

2014-10-31:
Brewed
2014-11-02:
Pitched
2014-11-22:
Pigged

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.

Recipe

Stage Ingredient Duration Quantity
Mash Pilsner Malt 3000g
Wheat Malt 500g
Flaked Oats 250g
Boil Clear White Syrup* 250g
Hallertauer Hersbrucker (3%) 75mins (55mins)** 24g
Hallertauer Hersbrucker (3%) 20mins (0mins)** 6g
Fermentation Fermentis Safbrew T-58 1ea
Finish Licorice 10g
Fresh Orange Peel 22g
Crushed Coriander 6g

* 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.

Pictures

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