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Tripel Karmeliet Clone

A rich and velvety brew that captures the essence of a classic Belgian Tripel.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 days 12 hours
Servings: 5 gallons
Course: Beverage
Cuisine: Belgian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 lbs Pilsner malt
  • 1 lb Munich malt
  • 0.5 lb Flaked wheat
  • 0.5 lb Caramunich malt
  • 1 oz Hallertau hops bittering
  • 0.5 oz Saaz hops flavor
  • 0.5 oz Styrian Goldings hops aroma
  • 1 packet Belgian yeast such as Wyeast 1214 or Safbrew T-58
  • 1 cup corn sugar for priming

Equipment

  • Brew kettle (at least 5 gallons)
  • Fermentation vessel (carboy or fermentation bucket)
  • Airlock and stopper
  • Hydrometer
  • Bottling bucket
  • Bottles and caps
  • Bottle capper
  • Sanitizer

Method
 

  1. Sanitize all equipment thoroughly.
  2. Heat 3-4 gallons of water in the brew kettle to around 160°F.
  3. Add crushed malts to a grain bag and steep in hot water for about 30 minutes.
  4. Remove grain bag and bring the liquid to a boil.
  5. Once boiling, add Hallertau hops for bitterness.
  6. After 30 minutes, add Saaz hops for flavor and continue boiling for another 15 minutes.
  7. Cool the wort quickly using a wort chiller or an ice bath.
  8. Transfer the cooled wort to the fermentation vessel and pitch the yeast.
  9. Seal with an airlock and let ferment for about 2 weeks at around 68-72°F.

Notes

Be patient during fermentation; it improves flavor. Store bottles upright in a cool, dark place.