Chimayke Me Red - Beer Recipe - Brewer's Friend

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Chimayke Me Red

219 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 44% (brew house)
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Tuesday April 3rd 2018
1.066
1.017
6.4%
40.4
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pale Ale13 lb Pale Ale 38 3.4 64.8%
4 lb Torrified Wheat4 lb Torrified Wheat 36 2 19.9%
1.50 lb Belgian Candi Sugar - Clear/Blond (0L)1.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 7.5%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 2.5%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 5%
1 oz United Kingdom - Pale Chocolate1 oz Pale Chocolate 33 207 0.3%
20.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.4 Boil 60 min 37.98 80%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 3.1 Boil 15 min 1.35 10%
0.25 oz Glacier0.25 oz Glacier Hops Pellet 6.1 Boil 5 min 1.07 10%
2.50 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Infusion -- 160 °F 90 min
16 qt Sparge -- 174 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.8 23.2  
Mash volume with grains 7.29 29.1  
Grain absorption losses -2.32 -9.3  
Remaining sparge water volume (equipment estimates 3.74 g | 15 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.95 39.8
Equipment Profile Used: System Default
 
Notes

First Batch (10 Jun 18):

  • Infusion Mash: 1.25 ratio (24 qts) @ 155F for 90 mins
  • Sparge: 174F for 15 mins
  • Boil Wort: add belgian sugars, goldings hops for 60 mins
  • Add Whirlfloc: @ 15 mins to-go
  • Add hops: Haller @ 15 mins to-go; Glaciers @ 5 mins to-go
  • OG = 1.064 (8.5% potential)
  • Pitched yeast at 75F
    -------------------------
    16 Jun 18: Transferred to secondary; dry hopped with 0.25oz of Glacier hops. SP=1.020 (2.5% potential)...looking like it will reach about 6.0% abv. NOTE: initial fermentation process only took about 24 hrs...think I had WAY more yeast cells than necessary; but hey, it's beer and it's starting to taste like a belgium!
    ------------------------
    1 Jul 18: Bottling. Going with 2.2 volumes of CO2 (5 gallons/72F)...needs 4.1oz of corn sugar/dextrose. Ending Gravity=1.018 (2.3% potential). ABV=6.2%.

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  • Last Updated: 2018-07-12 10:16 UTC