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Belgian 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
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.8 liter(s)
    Mash size
  • 21 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

17.1 BLG
7.3% ABV
22.1 SRM
Type Name Amount Yield EBC
Grain Pale Malt (2 Row) Bel 3.8 kg 66.7% 80 % 6
Grain Strzegom Monachijski typ II 0.7 kg 12.3% 79 % 22
Grain Special B Malt 0.3 kg 5.3% 65.2 % 315
Grain crystal 400 0.25 kg 4.4% 75 % 400
Grain Aroma CastleMalting 0.2 kg 3.5% 78 % 100
Sugar Candi Sugar, Dark 0.25 kg 4.4% 85 % 400
Sugar sugar syr 0.2 kg 3.5% 80 % 69
Sum 5.7 kg

Hops

17 IBU

Bitterness ratio 0.24 Sweet

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

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey II Ale Liquid 125 ml Wyeast Labs

Notes

  • Cukier kandyzowany oraz syrop dodać na ostatnie 15 minut gotowania
    Nov 16, 2018, 11:21 AM
  • Fermentacja burzliwa ~14 dni startując od 18 stopni brzeczki, fermentator w temp pokojowej
    Fermentacja chicha w niżesz temp ~7 dni
    Nov 16, 2018, 11:21 AM
  • ~6g glukozy /1l piwa przy butelkowaniu
    Nov 16, 2018, 11:21 AM

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