Tripel Karmeliet — Belgian Tripel

Name: Tripel Karmeliet
Yield: 23 L
Ingredients: 2.5 kg Liquid Malt Extract, Pale; 1 kg Liquid Malt Extract, Wheat; 0.5 kg Belgian Candi Syrup - Clear (0L); 0.75 kg Corn Sugar (Dextrose); 0.5 kg Cane Sugar; 0.25 kg Caramel/Crystal Malt - 40L; 30 g Styrian Golding (hops); 30 g Saaz (hops); 30 g Saaz (hops); Yeast: Mangrove Jack - Belgian Tripel

Tripel Karmeliet: a Belgian Tripel homebrew recipe on DunkerBrew. View the full ingredients and brew it free.

Browse more recipes