Belgian (Karmeliet) Tripel - Extract Version

makes 5 gallons

Malts & Extracts:
1.00 lbs. Euro Pils Malt
0.50 lbs. Wheat Malt
0.50 lbs. Aromatic Malt
0.75 lbs. Flaked Oats
3.3   lbs. Light Malt Extract (LME)
3.3   lbs. Wheat Malt Extract (LME)
1.00 lbs. Light Dry Malt Powder (DME)

Hops & Adjuncts:
1.00 oz. Northern Brewer hops (boil 60 mins)
1.00 lbs. Candi Sugar (boil 15 mins)
1.00 oz. Sweet Orange Peel (boil 15 mins)
0.50 oz. Coriander (crushed, boil 15 mins)
1.00 ea. Carrageen Tablet - Kick, Whirlfloc, or 1 tsp. Irish Moss (boil 15 minutes)
1.00 oz. East Kent Golding Hops (finishing hops, boil last 5 mins)

Yeast:
Imperial B48 Triple Double (65°-77°F) -or- LalBrew Abbaye (63°-77°F)

Step by step:
Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 can (3.3 lbs.) of the LME, stirring to dissolve. Return to a boil and add 1.00 oz. Northern Brewer hops, boil for 60 minutes. With 15 minutes remaining add 1.00 Carrageenan Tablt, 1.00 lbs. DME, and 2.00 lbs. candi sugar stirring to dissolve completely. With 10 minutes left in the boil, add 0.50 oz. crushed coriander seed. With 5 minutes remaining add 1.00 oz. EKG hops and 1.00 oz. sweet orange peel.

At the end of the boil turn off the heat, and thoroughly mix in the remaining LME. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your wort is less than 70°, and begin fermenting. When final gravity is reached bottle or keg as desired.

OG: 1.079
FG 1.013
ABV 8.8%
IBU: 18
SRM: 6