Belgian (Karmeliet) Tripel

makes 5 gallons

3.3 lbs Light Malt Syrup
3.3 lbs Wheat Malt Syrup
1 lb Light Dry Malt Powder
1 lb Candi Sugar (boil 15 mins)
1 lb Euro Pils Malt
½ lb Wheat Malt
½ lb Aromatic Malt
¾ lb Flaked Oats
1 oz Sweet Orange Peel (boil 15 mins)
½ oz Coriander (crushed, boil 15 mins)
½ oz Northern Brewer hops (boil 60 mins)
½ oz US Golding Hops (finishing hops, boil last 5 mins)
½ tsp Irish Moss (boil 45 min)
¾ cup corn sugar for bottling
Imperial Organic B45 Gnome Yeast
Yeast Nutrient (for optimal fermentation, boil 15 min) (Order Seperatly)

original gravity 1.081
final gravity 1.019
alcohol content 8.2%
IBU: 22

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Add Candi Sugar, Sweet Orange Peel, Coriander, and Servomyces (optional) for the last 15 minutes of the boil. Add finishing hops for last 5 minutes of the boil. Then add remainder of malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5.5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.