Tripel Karmeliet Clone Recipe?

[jmc]

Hi

I've been wanting to do a tripel for a while and plan is to have this ready for Christmas, with possibly a few tasters on route.

I've read that Tripel Karmeliet is made with 6 grains. Malted and unmalted barley, wheat & oats.
It has relatively low EBU for a tripel and many spices added, so I thought I'd try recipe below.

Plan is a stepped mash 50C. Main mash 65, which will cool to about 63C in my mash tun in 2 hour mash
(Beersmith has gone a bit mad with liquor quantities ?)
I'm planning on starting stepmash at 2L/Kg and end up 3.5L/kg

I'm currenly doing a Belgian style brown ale using yeast harvested from a couple of bottles of Tripel Karmeliet and planning on using the cake from this.
Start lowish 18-19C for a couple of days then raise temp to 25

Any feedback appreciated.
TIA John

[smbenn]

Hi John

Did you do this one? Will be interested in how it turned out.

[Barley Water]

I think you'll like the effect you get from adding the honey in the secondary. I did that with the Triple I made and you can taste some of the honey flavor in the beer, a very nice surprise. Also, I think the recipe you are using should work out really well, good luck. By the way, I don't think you need to wait a year to enjoy the beer, the longer it sits around, the more it will dry out but it should be good younger than that. I know it's Lent and all but I don't see any reason to deprive yourself.

I see you are also doing some sours, that's also fun. I have a solera going with Oud Bruin, it's almost time for me to make another batch as some of the stuff I now have is over 3 years old (and it's nice and tart). My next project is to start another solera with some Old Ale, once that stuff gets a couple years old it should be interesting (think snifter by the fire on a cold, wet night). I am also toying with adding just a smidge of Oud Bruin to the Old Ale at bottling time, if I boil the Oud Bruin before adding it, I can control the sour addition so the bugs don't eat through all the residual sugars in the Old Ale causing bottle bombs. Oh well, some many projects, so little time.