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Belgian Dubbel

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 110 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 0 min
62 C 60 min
72 C 10 min
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Fermentables

17.5 BLG
7.5% ABV
15.8 SRM
Type Name Amount Yield EBC
Grain Pilzneński 5 kg 70.9% 81 % 4
Grain Monachijski 0.4 kg 5.7% 80 % 16
Grain Special B Malt 0.3 kg 4.3% 65.2 % 315
Grain Biscuit Malt 0.2 kg 2.8% 79 % 45
Grain Caramunich® typ I 0.15 kg 2.1% 73 % 80
Sugar Brown Sugar, Dark 1 kg 14.2% 100 % 99
Sum 7.05 kg

Hops

20 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Golding 30 g 60 min 3.6 %
Boil Hallertau Tradition 30 g 30 min 5 %
Boil Fuggles 15 g 10 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
FM27 Artefakty trapistów Ale Liquid 1000 ml Fermentum Mobile

Notes

  • Cukier dodać 15 minut przed końcem gotowania.
    Wysładzać wodą o temp. 78 st C
    Po gotowaniu schłodzić do 17 stC i dodać drożdże.
    Fermentować w temp. min. 17 st (dolna temp.), potem ma się podnieść do 23-29stC. Po ok 10 dniach przelać na cichą. Cicha fermentacja - ok. 1-2stC przez 3 tygodnie.
    Jan 11, 2023, 1:58 PM

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