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Polish Dubbel

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Batch size

  • 44 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 50.4 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 35 liter(s)
    Mash size
  • 45 liter(s)
    Total mash volume

Steps

Temp Time
45 C 1 min
55 C 15 min
64 C 60 min
72 C 15 min
78 C 10 min

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Fermentables

16.4 BLG
6.9% ABV
27.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 8 kg 65.6% 81 % 4.5
Grain Strzegom Monachijski typ I 2 kg 16.4% 79 % 16
Liquid Extract ekstrakt słodowy karmelowy 1.2 kg 9.8% 90 % 320
Sugar Belgijski cukier kandyzowany 1 kg 8.2% 100 % 600
Sum 12.2 kg

Hops

19 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 50 min 7.3 %
Aroma (end of boil) Lublin (Lubelski) 30 g 10 min 3.7 %
Whirlpool Saaz (Czech Republic) 20 g 20 min 3.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Trappist High Gravity Ale Slant 500 ml Wyeast Labs
FM25 Klasztorna medytacja Ale Slant 500 ml Fermentum Mobile

Notes

  • Gotowanie 17.04.2020
    Start fermentacji 18.04.2020
    Połowa gęstwa z BPA Wyeast Trappist High Gravity
    Połowa gęstwa z Belgian Golden Ale FM25
    27.04.2020
    3l soku pomarańczowego + 15l (FM25)
    1,5l roztworu cukru + 20l (FM25)
    0,5l roztworu cukru + 10l (Wyeast Trappist High Gravity)
    2.05.2020 rozlane na cichą ~8 BLG
    6.05.2020 rozlane do butelek
    Oct 6, 2019, 6:03 PM

Discussion

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[deleted]    1769 days ago