Triple Karmeliet Clone (AG)
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.070 SG | Maximum OG: | 1.095 SG |
| Minimum FG: | 1.005 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 22 IBU | Maximum IBU: | 35 IBU |
| Minimum Color: | 3.0 SRM | Maximum Color: | 6.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 52.00 qts | Wort Volume After Boil: | 44.00 qts |
| Volume Transferred: | 40.00 qts | Water Added To Fermenter: | 0.00 qts |
| Volume At Pitching: | 40.00 qts | Volume Of Finished Beer: | 40.00 qts |
| Expected Pre-Boil Gravity: | 1.053 SG | Expected OG: | 1.074 SG |
| Expected FG: | 1.009 SG | Apparent Attenuation: | 87.8 % |
| Expected ABV: | 8.7 % | Expected ABW: | 6.9 % |
| Expected IBU (using Garetz): | 28.1 IBU | Expected Color (using Morey): | 4.8 SRM |
| BU:GU ratio: | 0.38 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Belgian Pilsen Malt | 18lb 0oz | 64.3 % | 2.6 | In Mash/Steeped |
| Belgian Munich Malt | 2lb 0oz | 7.1 % | 1.0 | In Mash/Steeped |
| UK Wheat Malt | 1lb 0oz | 3.6 % | 0.2 | In Mash/Steeped |
| UK Flaked Barley | 1lb 0oz | 3.6 % | 0.1 | In Mash/Steeped |
| UK Flaked Oats | 1lb 0oz | 3.6 % | 0.3 | In Mash/Steeped |
| UK Oat Malt | 1lb 0oz | 3.6 % | 0.2 | In Mash/Steeped |
| Belgian Pale Wheat Malt | 1lb 0oz | 3.6 % | 0.1 | In Mash/Steeped |
| Sugar - Corn Syrup | 2lb 0oz | 7.1 % | 0.0 | End Of Boil |
| Sugar - Turbinado | 1lb 0oz | 3.6 % | 0.9 | End Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Hallertauer Hersbrucker | 3.5 % | 6.00 oz | 28.1 | Loose Whole Hops | 60 Min From End |
| UK Golding | 5.5 % | 2.00 oz | 0.0 | Loose Whole Hops | 5 Min From End |
| Slovenian Styrian Goldings | 4.5 % | 2.00 oz | 0.0 | Loose Whole Hops | 5 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Orange Peel, Bitter | 1.00 oz | In Boil |
| Coriander Seed | 0.50 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 10 | Total Magnesium (ppm): | 1 |
| Total Sodium (ppm): | 2 | Total Sulfate (ppm): | 1 |
| Total Chloride(ppm): | 4 | Total Bicarbonate (ppm): | 29 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 degF | 60 |
| Recipe Notes |