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Zak's Tamarind Tripple

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

Original Gravity:

1.083

Final Gravity:

1.015

ABV (standard):

8.9%

IBU (tinseth):

22.2

SRM (morey):

11.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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) - (late boil kettle addition)	36	37.5	5.4%
1 lb	Becker's Traditional - US - Becker's Traditional - Invert Sugar - (late boil kettle addition)	36	19	5.4%
18.50 lbs / $ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)	14.25	33.3%
2 oz	47 Hops - Saaz (Leaf/Whole)	7.95	66.7%
3 oz / $ 0.00

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

Other Ingredients

Amount	Name	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

Last Updated and Sharing

585

Views

Brews

Public: Yup, Shared
Last Updated: 2020-11-10 15:09 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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