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Belgian Dubbel

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 25.6 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 15.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 4 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 23.7 liter(s)
    Mash size
  • 30.5 liter(s)
    Total mash volume

Steps

Temp Time
35 C 30 min
45 C 15 min
55 C 15 min
64 C 90 min
78 C 5 min

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Fermentables

16.1 BLG
6.8% ABV
17.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 4.1 kg 60.5% 85 % 7
Grain Strzegom Wiedeński 1.1 kg 16.2% 79 % 10
Grain Biscuit Malt 0.5 kg 7.4% 79 % 45
Grain Special B Malt 0.35 kg 5.2% 65.2 % 315
Grain Weyermann Caramunich 3 0.3 kg 4.4% 76 % 150
Grain Pszeniczny 0.25 kg 3.7% 85 % 4
Grain Weyermann - Carawheat 0.1 kg 1.5% 77 % 97
Grain Carafa 0.08 kg 1.2% 70 % 664
Sum 6.78 kg

Hops

32 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 7.7 %
Boil Cascade 30 g 15 min 8 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Strong Ale Ale Liquid 125 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor Cukier kandyzowany 500 g Boil 15 min
Flavor Rodzynki 100 g Boil 15 min

Notes

  • Zacieranie:
    35 st.: Wiedeński +Pale Ale
    45 st.: -
    55 st.: -
    64 st.: Pszeniczny, Biscuit, Caramunich, Carawheat, Special B
    78 st.: filtracja -> dodana Carafa ekstrahowana małą ilością zimnej wody i ekstrakt wlany przed filtracją

    Fermentacja burzliwa ok. 10 dni, 20 st.C,
    Fermentacja cicha: 15 dni, 20 st.C,
    Refermentacja; glukoza lub ekstrakt jasny 10 g/l
    May 20, 2017, 10:25 PM

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