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Chimayke Me Red

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

Original Gravity:

1.066

Final Gravity:

1.017

ABV (standard):

6.4%

IBU (tinseth):

40.4

SRM (morey):

12.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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)	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	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

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Styrian Goldings (Pellet)	37.98	80%
0.25 oz	Hallertau Hersbrucker (Pellet)	1.35	10%
0.25 oz	Glacier (Pellet)	1.07	10%
2.50 oz / $ 0.00

Mash Guidelines

Amount	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

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

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%.

Last Updated and Sharing

215

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Brews

Public: Yup, Shared
Last Updated: 2018-07-12 10:16 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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