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Carmelite Triple-Grain Tripel Partial Mash Kit

49.99

SKU# U0380

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A medium-bodied, effervescent ale practically exploding with yeast and wheat malt character — kind of like a liquid multigrain bread. A strong but pale Trappist-style ale, lighter in color than Dubbel but with a higher gravity and alcohol content.

This is a partial mash beer kit - see our Partial Mash Walkthrough for details.

Recommended: 2-stage fermentation and yeast starter.


Yeast cells are active and living organisms. A slight expansion in Wyeast packaging is normal and does not indicate poor yeast health. Certain strains, including 1056 and 1338, are more prone to expansion than others. Please visit the Wyeast FAQ for more details or enjoy this video with Wyeast microbiologist Greg Doss.

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Carmelite Triple-Grain Tripel Partial Mash

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  • Carmelite Triple-Grain Tripel Partial Mash
Product Details
A monastic ale that wears the agrarian roots of the brewing arts on its sleeve: three grains from northern European fields, an ancient yeast, a gift of flowers from the hop vine. Oats and wheat support a body built up by malted barley and undercut by sugar for “digestibility”. The alchemy of yeast, hops, temperature, and time yields beguiling aromas and flavors of tropical fruit, earth, herbs, malt, alcohol, and wild honey. Burnished gold with a tight white glass-coating lacework. Before you uncork your first bottle of this ponderous 8% abv sipper, we'd like to remind you that beer is food – treat your Triple-Grain Tripel accordingly and have it for dinner with some artisanal blue cheese or butter-basted roast chicken.

This is a partial mash beer kit - see our Partial Mash Walkthrough for details.

Recommended: 2-stage fermentation and yeast starter.
Additional Information
Beer Kit Yield5 Gallons
Recipe and InstructionsClick Here for Carmelite Triple-Grain Tripel Partial Mash Brewing Instructions
Regional StyleBelgian
Original Gravity1081
Total Time to Make3 months
Reviews
5.0 / 5.0
33 Reviews
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2nd review after several times brewing.
This is my favorite NB kit and I have not been able to duplicate it using more common ingredients from my local brew store or improve it using alternate ingredients (honey vice corn sugar). I prefer this tripel to the commercial tripels I have tried. I use Wyeast 3522 Ardennes, 2 weeks in primary, 1 month in secondary, and bottle from keg.

Ardennes yeast flavors up front with subdued hop flavors. Peppery Belgian yeast flavors that I dislike are subdued/not present with Ardennes. High pitch rates (1.5+ million cells / ml / degree plato) needed to prevent overcharging in bottle if secondary is a month or less. Always seems to be some dark precipitate/trub after bottle conditioning, need to decant bottles. Will be fairly clear after conditioning if trub not poured into glass. The mash contains high protein ingredients and I get chill haze at 35F but I prefer this one at 55F or so, At 3 vols or better bottle carbonation has a large and durable head.

Color is pale yellow, BeerSmith predicts 4 SRM which is pale for the tripel type. My water is very low in minerals and I buffer using BrunWater calculator for yellow malty, as follows:
Gypsum 0.3 || .8
Epsom 4.2 || 16.5
Salt - || 0.1
CaCl2 0.7 || 2.0
Lactic Acid 20 drops into MASH water.
December 31, 2017
Purchased
3 months ago
Awesome beer!
Very complex beer, make sure you age it a couple of months ABV usually around 10%. It tastes like a cream ale type of beer, but but with flavors popping at your mouth, it's smooth, but potent!
August 7, 2016
Awesome!
Made for a backyard wedding. Everyone raved. Thanks!
February 1, 2016
Best kit I've done in a while
This one came out really nice. Strong but not alcohol-hot, smooth and grainy, all that. It was tasty after one month, and exceptional after two. After three...I guess we'll never know.
January 26, 2016
Brewed to Share With Friars and Friends
Great Brew! The partial mash made it all the better. Great recipe and easy brew. We'll be doing this one again!
October 1, 2015
Award winning
I have brewed this several times and it always comes out great. I decided to enter the latest one in our local county fair and ended up winning best of show! Feedback from the certified beer judges was excellent, they all loved it!
August 29, 2015
Best of the Beer Kits!
So Far this is the best of the Beer Kits! I will definitely get this one again! And with the grains used I would say very versatile! You could use a variety of yeasts and make this one year round! I'm definitely giving the final product as gifts!Heed the recommendation of having enough kettle! :^) I pitched a yeast starter that I cultured from a Trappist Double I got at our local brew pub. I added a little more flaked grain and 6 row + 2 Lbs of homemade inverted turbanado sugar. 4 weeks in primary 6 weeks in 2'ndry and bottled with inverted tubanado sugar. S.G. was 1.100 and final gravity 1.014. Before priming it smells wonderful and even tastes great! The typical 'plum' character is there with all the other luscious fruity flavors; banana with hints of bubble gum, coriander, cinnamon, honey, clove, etc. Complex but well balanced. What also amazed me is just how "clear" it is! It'll be interesting to see if it stays this way after chilling? I'll let it bottle condition to September 1st when I and my friends celebrate the end/beginning of our Theocratic year! The next time I make this I'll hold it at 92*F-95*F for 45 minuets, raise to 122*F-125*F, make a decoction (boil 30-45 minuets)add, raise and hold for 45 min at 148*-153*F, make a 2nd decoction and hold at 158*F-162*F, mash out at 178*F, sparge and roll the wort for 90 min. an amazing beer if you haven't tried this kit you're missing out!!!
June 16, 2015
Three Note Worthy Tips
So far all seemed to have gone well. Three BIG Tips with emphasis on #3!!! ; 1) Use a large enough kettle!!!! It's ALLOT OF GRAIN! And sugars and they will scorch very, very easily 2) The directions say 152*F, give or take 2*F above or bellow, but I suggest 154*F to 156*F seems a bit better due to the oats and a little 6 row barley and ***3) a 90 MINUET Scarification rest!!!!! 60 minuets is a little shy especially if you are holding between 150*F to 154F!!! ***Other than that it'll be a few months to see how it tastes, so far everything is going well.I hope this helps?
April 7, 2015
WOW WOW WOW WOW WOW
I just had my first bottle of this and I can't believe that I brewed it !!! Absolutely wonderful Belgian style ale with the perfect combination of spice notes and tons of gravitas. I can't say how much I am blown away by this beer. One month in primary, two months in secondary, then added a pinch more yeast when bottling. Opened the first one at 10 days (today) and it is perfection in a bottle. Can't wait to see how it ages. This is my first 5-gallon batch - I have been brewing 1- and 3- gallon batches for about 2 years. I was always nervous about going to 5 gallons but I'm glad I did.
December 23, 2014
Best Trippel Yet
This is a keeper- brewed in Dec 2013, two weeks in primary, 2 months in secondary. Put in keg about 3 weeks ago and it is really becoming a great beer. Very fuity and light for the amount of alcohol present. Used the dry yeast Safebrew T58 and turned out excellent. Would recomment it. Nice taste and body feel. Will bottle and age some of this one to see how it turns out in a year! Highly recommend.
February 20, 2014
Q&A
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Browse 3 questions Browse 3 questions and 8 answers
Hi. Are the grains pre-crushed?
A shopper on Mar 16, 2017
BEST ANSWER: They are , but please check again when you order to make sure plans have not changed. This is one of my Favorite kits to order.
How much does the kit weight?
J J on Jan 22, 2016
BEST ANSWER: Roughly 14.5 lbs
Can you please explain what the difference is between the two temperatures listed with the yeast in this kit- Wyeast 3522 Belgian Ardennes. Att: 7276%. Floc. H 65-85 F. - what is ATT and what is Floc?
David C on Sep 26, 2015
BEST ANSWER: The attenuation is a term that is given as a percentage to describe the percent of malt sugar that is converted by the yeast strain to ethanol and CO2. Yeast flocculation typically refers to the clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer

or in other words how well the yeast drops out once fermentation is complete.

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