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Belgian Dubbel

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 20 min
73 C 40 min
78 C 3 min

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Fermentables

15.7 BLG
6.6% ABV
16.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.8 kg 60.8% 80 % 5
Grain Strzegom Pilzneński 1 kg 16% 80 % 4
Grain Strzegom Monachijski typ II 0.7 kg 11.2% 79 % 22
Grain Special B Malt 0.3 kg 4.8% 65.2 % 315
Grain Strzegom Czekoladowy 400 0.25 kg 4% 68 % 400
Grain Aroma CastleMalting 0.2 kg 3.2% 78 % 100
Sum 6.25 kg

Hops

17 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 40 g 70 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safale T-58 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Other Cukier kandyzowany brązowy 250 g Boil 15 min
Other Cukier kandyzowany płynny 200 g Boil 15 min

Notes

  • Do zacierania na ostatnie 15 minut poszedł cukier kandyzowany ciemny płynny 200ml oraz cukier kandyzowany brązowy 250g
    Jan 5, 2018, 12:49 PM

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