PL | EN
Belgian Dubbel 19,5 BLG z Home...
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19.3Gravity BLG
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22IBU
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8.4 %ABV
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13.2SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/c85c7fb9377b0565309b44a3856bb44f.png)
Batch size
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20 liter(s)Expected quantity of finished beer
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90 minBoil time
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10 %/hEvaporation rate
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26.4 liter(s)Boil size
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10 %Boil loss
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17.3Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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78 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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19.8 liter(s)Mash size
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26.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 40 min |
72 C | 20 min |
78 C | 0 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Viking Pilsner malt | 5 kg 70.4% | 82 % | 4 |
Grain | Viking Vienna Malt | 1 kg 14.1% | 79 % | 7 |
Grain | Strzegom Karmel 300 | 0.4 kg 5.6% | 70 % | 299 |
Grain | Karmelowy Czerwony | 0.2 kg 2.8% | 75 % | 59 |
Sugar | Belgijski Cukier Kandyzowany | 0.5 kg 7% | 100 % | 15 |
Cukier dodać w 50 minucie gotowania (na ostatnie 10 minut) | ||||
Sum | 7.1 kg |
Hops
Bitterness ratio 0.27 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Boil | Perle | 30 g | 60 min | 8 % |
Aroma (end of boil) | Spalt Select | 15 g | 10 min | 3.3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Fermentis Safbrew BE-256 | Ale | Slant | 100 ml | Fermentis |
Notes
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- po warzeniu brzeczkę schłodzić do 18-20 stopni
BURZLIWA:
- 20-22 stopnie przez ok 10 dni. sprawdzić czy BLG nie spada
CICHA (3 tygodnie):
- temperatura kilka stopni niższa
BUTELKOWANIE:
- 140g cukru na 20l piwa rozpuścić w 200ml wody.
- zalecany okres leżakowania w butelkach - 8 tygodni
Nov 22, 2018, 6:29 PM