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Dubbel

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 26.9 liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.8 liter(s)
    Mash size
  • 21 liter(s)
    Total mash volume

Steps

Temp Time
66 C 0 min
63 C 20 min
73 C 45 min
78 C 5 min

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Fermentables

16.8 BLG
40 SRM
Type Name Amount Yield EBC
Grain Pale Malt (2 Row) Bel 3.8 kg 61.3% 80 % 6
Grain Strzegom Monachijski typ I 0.7 kg 11.3% 79 % 16
Grain Special B Malt 0.3 kg 4.8% 65.2 % 260
Grain Caramel/Crystal Malt - 120L 0.25 kg 4% 72 % 400
Grain Aromatic Malt 0.2 kg 3.2% 78 % 51
Sugar Candi Sugar, Clear 0.2 kg 3.2% 78.3 % 2
Sugar Candi Sugar, Dark 0.75 kg 12.1% 78.3 % 542
Sum 6.2 kg

Hops

20 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 45 g 70 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
WLP550 - Belgian Ale Yeast Ale Liquid 35 ml White Labs

Notes

  • 250g cukru kandyzowanego ciemnego i 200ml jasnego płynnego dodane do gotowania a 500g cukru kandyzowanego ciemnego dodane dzien po starcie fermentacji.
    Feb 3, 2016, 8:26 PM

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