Belgian Tripel Tripel Karmeliet Clone

[aaronm13]

When I made this a while back I used the Chimay profile: Ca 70ppm, Mg 7ppm, Na 7ppm, SO4 21ppm, Cl 21ppm, HCO3 216ppm

How did it turn out?

I've seen that profile on a few sites but was under the impression that was the city profile and not what Chimay do to their water.

 

[BrewCityBaller]

How did it turn out?

I've seen that profile on a few sites but was under the impression that was the city profile and not what Chimay do to their water.

I ended up oxidizing the hell out of the beer and dumping it... so I can't really help in that department!

 

[aaronm13]

Sorry a

I ended up oxidizing the hell out of the beer and dumping it... so I can't really help in that department!

Sorry about that. I ended up dumping most of my first batch too.

 

[nick113]

This is the one that won Operation Fermentation in Texas, and it was modified to brew the commercial batch.

Here's the link to the 15 Barrel version brewed with Great Heights on Untappd: Tripel Secret Probation - Great Heights Brewing Company - Untappd

It's currently holding a 4.01 rating on Untapped and is waiting for TABC approval before distribution.
View attachment 603457

Hi
I'm going to make this recipe in this autumn. I have searched for the ingredients in my home brew shop and I found naked oats by crisp. Can I use it instead of the malted oats.
What's the mashing temperature?
What is the licorice root? The star anise?
About the candy sugar. Is it better to use the white or the brown one?
Thank you for your time

 

[Squelch]

Hi
I'm going to make this recipe in this autumn. I have searched for the ingredients in my home brew shop and I found naked oats by crisp. Can I use it instead of the malted oats.
What's the mashing temperature?
What is the licorice root? The star anise?
About the candy sugar. Is it better to use the white or the brown one?
Thank you for your time

I don't recommend golden naked oats. Look for Fawcett Oat Malt. I did a step mash, 15 min @137, 30 min at 144, 30 min @ 154. use clear candi sugar or simplicity syrup. do NOT use star anise. Use licorice root. Licorice Root - 2 oz | MoreBeer

 

[nick113]

I don't recommend golden naked oats. Look for Fawcett Oat Malt. I did a step mash, 15 min @137, 30 min at 144, 30 min @ 154. use clear candi sugar or simplicity syrup. do NOT use star anise. Use licorice root. Licorice Root - 2 oz | MoreBeer

First of all, thank you for your time.
Unfortunately, here, in Greece, I can't find oats malt. Could I replace it with an other one? So, about the Licorice, perhaps I could find some in the store with spices. It is the simple Licorice right? Thanks again.

 

[Squelch]

I see you're in greece. I would use flaked oats instead of malted. the licorice comes from the root of the plant. not sure how else you could get this. I do fine the licorice brings a sweetness to the beer that cannot be replicated.

 

[Bassman2003]

Hey, thanks for the video! Great to see a large variance over different brews. TK is my favorite tripel. So complex yet simply satisfying. I will be trying to perfect this beer for a long time. What do you think the percentages of the three grains they use for the beer? Do you think they use a lot of Rye and wheat or token amounts?

 

[Shenanigans]

Cold crashing WILL improve your clarity, but you may need to add yeast back to the bottles when you add priming sugar. In fact, I would just plan for this. You NEED to make sure this beer carbonates.

I moved away from bottling mainly to reduce the workload, but I see the need for beers like this. Have you considered, kegging it to cold crash it? Then bottle?

Just be sure to keep some CO2 pressure on the keg as it cools, to avoid sucking air in.

Just an idea...

Sorry I forgot to reply.
Problem with cold crashing for me is that I only have a small kegerator for 2 kegs and it's rarely not full.
I'll try to plan it in somehow, it might indeed be be an option to transfer to a keg from the bucket.
Then I would still have space to have at least one keg on tap.
However that would be an additional transfer step that I would like to avoid due to risk of oxidation as I will be bottling it.

Anyway, I finally ordered some licorice root and I will make some kind of version of this in the next few months.
Doesnt have to be an exact clone as I'm going to give MJ M31 a try.

Hopfully I'll have a tasy ice cold triple to drink in the Summer evenings.
A bit strong I know but still one of my favourite Summer beer styles with fries and chilli mayo

 

[luis.salas]

Hi, there.

I've alreay read all the post but still can't figure out why are they using a wine yeast to make beer. I'm kind of new in the brewing world, so there are some things that escape from me.

Is the crazy mash schedule of CSI intended to produce very fermentable sugars for the wine yeast?

Is that the issue? Or is it that stressed wine yeast can be useful in belgians?

 

[Squelch]

Hi, there.

I've alreay read all the post but still can't figure out why are they using a wine yeast to make beer. I'm kind of new in the brewing world, so there are some things that escape from me.

Is the crazy mash schedule of CSI intended to produce very fermentable sugars for the wine yeast?

Is that the issue? Or is it that stressed wine yeast can be useful in belgians?

Which yeast are you referring to?

 

[luis.salas]

Which yeast are you referring to?

Oops, I forgot that little detail. I’m talking about WLP720.

 

[Squelch]

WLP 720 is a hoegarden strain used in their grand cru. White labs just selected it as a mead strain because it makes good sweet mead as well. I love this strain and use it in my Trappist singles and Belgian blonds as well with great success.

 

[luis.salas]

WLP 720 is a hoegarden strain used in their grand cru. White labs just selected it as a mead strain because it makes good sweet mead as well. I love this strain and use it in my Trappist singles and Belgian blonds as well with great success.

Is it a wit??? Damn. That’s even more twisted. A wit strain that is labeled as a wine/mead yeast that is used to make belgian beer I have to get a vial of this.

 

[Shenanigans]

We I got some licorice root and am going to brew this up soon.
I will use M31 so it will not be an exact clone but close enough I hope.

 

[Northern_Brewer]

Is it a wit??? Damn. That’s even more twisted. A wit strain that is labeled as a wine/mead yeast that is used to make belgian beer I have to get a vial of this.

There's not really any distinct group of wit yeasts, most of the ones that get used are in the saison family, which is very closely related to the wine yeasts.

People like to think that there's very distinct groups of yeast for particular purposes, but the reality is much messier - many English yeasts are phenolic members of the saison family, there's even saison yeasts being used to make commercial lager. And of course traditionally the main reason to brew beer was to grow up yeast to bake bread....

 

[Shenanigans]

Still didn`t brew this but looking at the comments about the yeast maybe I'm better to go for M21 witbier yeast instead of the M31.
The attenuation might not be high enough though

 

[cmac62]

Still didn`t brew this but looking at the comments about the yeast maybe I'm better to go for M21 witbier yeast instead of the M31.
The attenuation might not be high enough though

After reading through the whole thread, the FG of TK is in the 1015 range and the lower attenuation may be a good thing as most of the beers discussed come in at the 1010 and below range. I may have to go to Total Wine and see if they have TK. Once I try it I'll see if I want to brew it (8.5% is a lot bigger that I usually brew). Thanks OP and others for all the info.

 

[Shenanigans]

This is the one that won Operation Fermentation in Texas, and it was modified to brew the commercial batch.

Here's the link to the 15 Barrel version brewed with Great Heights on Untappd: Tripel Secret Probation - Great Heights Brewing Company - Untappd

It's currently holding a 4.01 rating on Untapped and is waiting for TABC approval before distribution.
View attachment 603457

I still didn't get around to brewing this but will put in on the plan for early Spring so it's ready for the hot Summer months.

I'm just keying in the above recipe but see it's only for 1.1 gallons.
That would be around 1oz of Licorice and 2.5 oz of Orange peel in a 5 gallon batch.
That looks like a bit much or should it be OK?
The 0.5oz of Coriander sounds about right.

I'll be using M31 by the way as I have a pack that needs to be used up soon.

 

[pmaster]

Brewed this 4 weeks ago and just having a taste now. Excellent! I don't have a Triple Karmeliet to do side-by-side, but from what I recall its fairly close.
I brewed Jefhron's last posted recipe.
More cloudy than I would've thought but taste is awesome so who cares.

Used wlp500, started at 1.081 and finished at 1.012. Ill mash at lower temps to try and get an even better attenuation next time.