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DUBBEL

0
  • 17.5
    Gravity BLG
  • 22
    IBU
  • ---
    ABV
  • 26.2
    SRM
  • All Grain
    Type
  • Style
  • [Removed account]
    Brewer


Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
55 C 0 min
66 C 60 min
70 C 15 min
76 C 5 min
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Fermentables

17.5 BLG
26.2 SRM

Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.4 kg 40% 80 % 4
Grain Viking Pale Ale malt 1.8 kg 30% 80 % 5
Grain Pszeniczny 0.6 kg 10% 85 % 4
Grain Abbey Castle 0.24 kg 4% 80 % 45
Grain Special B Malt 0.3 kg 5% 65.2 % 315
Grain Strzegom Czekoladowy 400 0.06 kg 1% 68 % 400
Sugar Syrop kandyzowany 0.6 kg 10% 100 % 200
Sum 6 kg

Hops

22 IBU

Bitterness ratio 0.28 Balanced


Use for Name Amount Time Alpha acid
Boil Marynka 15 g 60 min 12.5 %
Boil Saaz (Czech Republic) 15 g 15 min 4 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Liquid 40 ml Fermentum Mobile

Notes

  • FM26 - starter 1L - 110g ekstraktu suchego.
    Cukier kandyzowany - trój etapowo - 1kg cukru, 240g wody x 3, 13g DAP, 143°C
    Ciemnoczerwony syrop bogaty w smak rodzynek i śliwek, palonej kawy z rumem, złożony karmelowy (cukierki toffi lub karmelki).
    Dec 15, 2016, 10:21 AM
  • Syrop kandyzowany - rewelacja. Bardzo złożony smak i aromat.
    Zdecydowanie do powtórzenia w tripplu.
    Dec 27, 2016, 10:31 PM

Discussion

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[deleted]    2659 days ago