Homebrew #12


Try my Tripel Karmeliet inspired beer. First brewed commercially in 1996 it features three cereals: wheat, oats & barley. The recipe is from 1679 and comes from the Order of the Brothers of the Blessed Virgin Mary of Mount Carmel convent in Dendermonde, East Flanders, Belgium.

This is not the exact ingredients or yeast as the original.

Brewday 12 / 23 / 2015
Kegged on N/A


Semi Mature

Mature Flavor Date

Enjoy by

01 / 21 / 2016

Yield 6x 6-packs. 1 bomber.

04 / 21 / 2016

06 / 21 2016

06 / 21 / 2017 (or longer)

Measurements Estimated O.G. 1.082


Estimated F.G. 1.018

f.g 1.022


ABV 8.14%

Bier Type Belgian Triple
Size 5 US Gallon
Carbonation Level To be announced

Yeast Background

Yeast Strain
WY #3787 — “Trappist High Gravity™”
Origin Brewery
Westmalle Brouwerij der Trappisten , Belgium.
Attenuation %
Temp Range 64-78°F (I won’t exceed 58-70)
Alcohol Tolerance 11% – 12% ABV

Yeast Incubation Method

After 24 hours

24 hour mark in the starter flask at 73 degrees. It’s alive!

Started at 73°F the yeast was cold crashed high kreusan (22h+) in the starter to refridgerate. Yeast given 8 hours at room temp to awaken from fridge. When pitched the yeast activity kicked up in 4 hours. A drill mixer was used for aeration.

Yeast Fermentation Method

First 12 hours  ,, Yeast pitched at 65-73 °F to invigorate. Wake up!
12 hours  –
5 days
,, Temp  changed to 59 °F (minifridge) actual temp could be 63-70°F.
I want fruity, spicey, estery notes.
5 days –
 ,, Fridge off. Free rise temp to 70 °F (ambient room). Temp acquired in ~20 hours w/o refrigeration.
The idea is to finish and dry the beer up.

Sources: People say WY 3787 manifests banana/bubblegum above 72°F. The internet consensus is start in 60’s finish in 70’s. This brewer starts at 62° for week, then over 4 days up to 70°, then crashes at 33°. This guy starts at 65° then uses 70° in final days to it dry out.  Here he fermented at 62° for 3 days then at day 10 went to 70°.

The Ingredients

I just used the AHS Tripel Karmeliet kit SKU: BE1-R03634NIV (18C SRM)


Mashed at 150°F-160°F for 45 minutes.

  • 4oz flaked oats.
  • 8oz aromatic malt
  • 2 1/2 lb Belgian pilsner malt

Additional Sugars

  • 3 lb wheat extract
  • 6 lb extra pale extract
  • 1 lb malto dextrin (end of boil)
  • 1lb crystallized candi sugar (end of boil)

Flavoring (Hops, Other Additions):

60 minutes (Start boil)
  • 3/4 oz. Challanger hops
15 minutes 
  • 1/4 oz. Styrian Golding hops
  • 1/4 tsp. fresh cracked Coriander seed
  • Sweet Orange Peel rines
4 minutes
  • 1/4 oz. Styrian Golding hops
  • 1/4 tsp. fresh cracked Coriander seed
  • Irish Moss Tablet



Yeast starter, the brown bits is some activated yeast getting to work


Color has been enhanced to accentuate yeast

Coriander orange peel and styerian golding

Fresh coriander, orange peel, and syrian hops




After 5 days at 68 degrees the yeast colony explosion is apparent.


After 5 days

After 5 days