Belgian (Karmeliet) Tripel - All Grain Version

makes 5 gallons

Malts:
12.0 lbs. Euro Pils Malt
0.50 lbs. White Wheat Malt
0.50 lbs. Aromatic Malt
0.50 lbs. Flaked Oats
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)

Hops:
1.00 oz. Northern Brewer hops (boil 60 mins)
1.00 oz. East Kent Golding Hops (finishing hops, boil last 5 mins)
1.00 ea. Carrageenan Tablet - Kick, Whirlfloc, or 1 tsp. Irish Moss

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

Step by step:
Mash at 150° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to being your 60 minute boil. When wort comes to a boil add 1.00 oz. Northern Brewer hops and boil for 60 minutes. With 15 minutes remaining add 1 Carrageenan Tablet and 2 lb candi sugar stirring to dissolve. 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. Cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the beer is less than 70° and begin fermenting. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.


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