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Pierwszy dubbel

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Batch size

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

Mash information

  • 87 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.9 liter(s)
    Mash size
  • 21.2 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
63 C 30 min
72 C 35 min
76 C 2 min

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Fermentables

18 BLG
24.7 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 4 kg 69% 80.5 % 2
Grain Caraaroma 0.1 kg 1.7% 78 % 400
Grain Strzegom Monachijski typ II 0.5 kg 8.6% 79 % 22
Grain Special B Malt 0.2 kg 3.4% 65.2 % 315
Grain Aromatic Malt 0.3 kg 5.2% 78 % 100
Grain Caramunich Malt 0.2 kg 3.4% 71.7 % 110
Sugar Candi Sugar, Amber 0.5 kg 8.6% 78.3 % 148
Sum 5.8 kg

Hops

15 IBU

Bitterness ratio 0.18 Sweet

Use for Name Amount Time Alpha acid
Boil Hallertau 33 g 60 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Slant 350 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor figs 50 g Boil 10 min
Flavor sultanas 100 g Boil 10 min

Notes

  • na bazie przepisu coder'a z wiki na piwo.org
    Apr 30, 2016, 9:42 AM

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