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#29 Belgian Dubbel

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 20.3 liter(s)
    Mash size
  • 27 liter(s)
    Total mash volume

Steps

Temp Time
65 C 90 min
72 C 20 min
76 C 1 min

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Fermentables

16.1 BLG
16.3 SRM
Type Name Amount Yield EBC
Grain Weyermann - Bohemian Pilsner Malt 5 kg 74.1% 81 % 4
Grain weyermann Wiedeński 1 kg 14.8% 79 % 10
Grain Caraaroma 0.5 kg 7.4% 78 % 400
Grain Abbey Malt Weyermann 0.25 kg 3.7% 75 % 45
Sum 6.75 kg

Hops

19 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 40 g 60 min 4.7 %
Boil Hallertau 10 g 10 min 4.7 %

Yeasts

Name Type Form Amount Laboratory
FM21 Odkrycie sezonu Ale Liquid 300 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other cukier kandyzowany 500 g Boil 10 min

Notes

  • Temperatura zadania drożdży: 17*C. Podnoszenie stopniowo do 22*C.
    Ilość cukru obliczyć przy gotowaniu, żeby wyszło ok 18 blg na całą warkę.
    Mar 22, 2017, 8:09 AM

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