Karmeliet Clone
 

This is the third time around for this beer. I've adjusted the recipe slightly and changed mash temps and times slightly.

12 lbs lager malt
2 lbs wheat
1 lb oats
1 lb bottle of clear white syrup in boil

1 oz Hallertau in boil
.25 oz Hallertau at 15
.5 oz licorice root at 15
1.5 oz fresh orange peel at 5
.35 oz crushed corinader seed at end of boil

Mashed at 148 for 45 minutes and then raised to 160 for sparge.

Boiled for 90 minutes with 1 oz Hallertau. All other additions as indicated.

I usually use Ardennes yeast with this but am trying Wyeast 1214 fermented at a high temperature.

The last time I made this the licorice root was very subdued until the beer had aged for about a month and a half. It then came out as a great woody/licorice background flavour. The orange was also a bit too subdued so I've added an additional .5 oz of fresh Jaffa orange peel.

This is just into primary. I'll update as it progresses.

http://img215.imageshack.us/i/dsc01748resized.jpg/

http://img215.imageshack.us/i/dsc01748resized.jpg/

Looking forward to your thoughts on this.

This has been in a keg for 3 days now and I'm having a hard time staying away from it. Its incredible. The orange shows up as a background flavour but adds a brightness to the beer. The coriander and spice from the yeast have combined to create the typical Tripel flavour profile.
The licorice is not very present yet. Last time it took over a month before it started to become apparent.
This is the best version so far and will be my standard 'other' Tripel. La Chouffe is my primary Tripel.

Hello,

Looking to try your recipe. Just a quick question. My local home brew supplies has 2 kinds of hallertau hops
Hallertauer Hersbrucker Alpha Acid 3.0%
Hallertauer Mittelfruh Alpha Acid 4.3%

Which one of the two if any did you use?
BTW how did it turned out?
Thanks

My Hallertau does not have a designation but the AA is about 4.5 so it is probably the latter choice. The beer turned out to be incredible. I have remade this recipe several times because it is so popular I keep running out. This is now my standard Tripel recipe.

Thanks for the info, will try it next week end.

By the way can you tell me a little more about the fermentation?
How long in the primary vessel? What temp?
Did you transfer to a secondary vessel?
Do you bottle it or keg it?
Thanks

I allowed the yeast to start overnight and then put the carboy in my warmest room with a brew belt heater on it and a towel around it to hold the heat. It probably got to mid-70s as I live in a temperate climate. I left it there until airlock activity has ceased.
Secondary was only until the beer had cleared. Some people prefer longer but this beer is very drinkable young. I then kegged it, force carbonated and was sharing it around with a couple of weeks.

Great, I have ordered all the ingredients will try it on sunday.
Thanks