Zak's Tamarind Tripple - Beer Recipe - Brewer's Friend

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Zak's Tamarind Tripple

274 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 120 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 98%
Calories: 274 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Monday November 9th 2020
1.083
1.015
8.9%
22.2
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Belgian - Pilsner16 lb Pilsner 37 1.6 86.5%
8 oz Belgian - Aromatic8 oz Aromatic 33 38 2.7%
1 lb Becker's Traditional - US - Becker's Traditional - Invert Sugar (SRM 50)1 lb US - Becker's Traditional - Invert Sugar (SRM 50) - (late boil kettle addition) 36 37.5 5.4%
1 lb Becker's Traditional - US - Becker's Traditional - Invert Sugar1 lb US - Becker's Traditional - Invert Sugar - (late boil kettle addition) 36 19 5.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 90 min 14.25 33.3%
2 oz 47 Hops - Saaz2 oz Saaz Hops Leaf/Whole 3.8 Boil 10 min 7.95 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 tsp Chalk Water Agt Mash 1 hr.
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.25 tsp Epsom Salt Water Agt Mash 1 hr.
4.25 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Baking Soda Water Agt Mash 1 hr.
3 tsp Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 497 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 497 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 12.6 oz       Temp: 65 °F       CO2 Level: 5 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Acid Rest Fly Sparge 124 °F 113 °F 60 min
6 gal Starch Conversion Fly Sparge 113 °F 147 °F 45 min
6 gal Mash Out Fly Sparge 147 °F 168 °F 15 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.95 19.8  
Mash volume with grains 6.27 25.1  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 5.56 g | 22.2 qt) 4.36 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.19 g | 32.8 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 9.31 37.3
Equipment Profile Used: System Default
"Zak's Tamarind Tripple" Belgian Tripel beer recipe by Zak2883. All Grain, ABV 8.94%, IBU 22.2, SRM 11.35, Fermentables: (Pilsner, Aromatic, US - Becker's Traditional - Invert Sugar (SRM 50), US - Becker's Traditional - Invert Sugar) Hops: (Hallertau Mittelfruh, Saaz) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Phosphoric acid)
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  • Last Updated: 2020-11-10 15:09 UTC