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Dubbel

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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
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 45 min
71 C 15 min
76 C 5 min

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Fermentables

17.1 BLG
7.3% ABV
12.2 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.6 kg 39.1% 80 % 4
Grain Viking Pale Ale malt 2.1 kg 31.6% 80 % 5
Grain Słód pszeniczny Bestmalz 0.7 kg 10.5% 82 % 5
Grain Strzegom Monachijski typ I 0.4 kg 6% 79 % 16
Grain Cara Gold Castlemalting 0.35 kg 5.3% 78 % 120
Sugar Candi Sugar, Amber 0.5 kg 7.5% 78.3 % 148
Sum 6.65 kg

Hops

27 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Sorachi Ace 25 g 60 min 10 %
Aroma (end of boil) Centennial 10 g 10 min 10.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 3787 Trappist High Gravity Ale Liquid 500 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 4 g Boil 10 min
Water Agent Gips 4 g Mash 90 min
Water Agent Chlorek wapnia 33% 3 g Mash 90 min

Notes

  • pH ustawić na 5,3 dla zacierania, przy gotowaniu obniżyć do 5,0. Fermentacja 7 dni, zacząć od 18 i stopniowo podnosić do 25. Następnie cicha 21 w temperaturze 8st. Refermentacja 2-3tyg w temp. 20-23st, następnie ok 3tyg w niskiej temp.
    Dec 27, 2021, 8:53 PM

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