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Belgian Dubbel

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19.7 liter(s)
    Boil size
  • 4 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 60 min
71 C 15 min
77 C 5 min
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Fermentables

17.7 BLG
7.6% ABV
15.2 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2 kg 40% 80 % 4
Grain Castle Pale Ale 1.5 kg 30% 80 % 8
Grain Strzegom Pszeniczny 0.5 kg 10% 81 % 6
Grain Abbey Malt Weyermann 0.2 kg 4% 75 % 45
Grain Special B Castle 0.25 kg 5% 70 % 350
Grain Weyermann - Carafa I special 0.05 kg 1% 70 % 690
Liquid Extract Syrop kandyzowany ciemny 0.5 kg 10% 100 % ---
Sum 5 kg

Hops

22 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 12 g 60 min 13.5 %
Boil Saaz (Czech Republic) 10 g 10 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
FM27 Artefakty trapistów Ale Slant 100 ml Fermentum Mobile

Notes

  • Syrop kandyzowany dodany na ostatnie 15 minut gotowania. Drożdze zadać w 14 stopniach, stopniowo podnosić temperaturę do 25. Nagazowanie na poziomie 2.8 vol
    Aug 8, 2017, 8:22 PM

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