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DUBBEL COLAB GRC

Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 515.28 liters
Post Boil Size: 500 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 264 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)

Created: Monday March 11th 2024

Original Gravity:

1.079

Final Gravity:

1.023

ABV (standard):

7.3%

IBU (tinseth):

25.8

SRM (morey):

18.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
140 kg	Castle Malting - Chateau Pilsen Malt140 kg Chateau Pilsen Malt	37	2	84.8%
10 kg	Castle Malting - Special B10 kg Special B	34	150	6.1%
10 kg	Castle Malting - Château Crystal10 kg Château Crystal	34.4	60.6	6.1%
5 kg	Castle Malting - Château Wheat Blanc5 kg Château Wheat Blanc	38	1.8	3%
165 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
400 g	Yakima Chief Hops - Magnum400 g Magnum Hops	Leaf/Whole	13.2	Boil	90 min	20.54	29.6%
600 g	Saaz600 g Saaz Hops	Pellet	3.5	Boil	15 min	4.17	44.4%
350 g	Barth-Haas - Tettnang Tettnanger350 g Tettnang Tettnanger Hops	Pellet	4	Boil	5 min	1.12	25.9%
1,350 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
400 g	Yakima Chief Hops - Magnum (Leaf/Whole) 400 g Magnum (Leaf/Whole) Hops	20.54	29.6%
600 g	Saaz (Pellet) 600 g Saaz (Pellet) Hops	4.17	44.4%
350 g	Barth-Haas - Tettnang Tettnanger (Pellet)	1.12	25.9%
1,350 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
104.85 L		Strike	73 °C	67 °C	60 min
Starting Mash Thickness: 3.13 L/kg Starting Grain Temp: 18 °C

Yeast

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	100 Grams	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 3343 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.54 bar Temp: 18 °C CO₂ Level: 3.25 Volumes

Target Water Profile

ph aguade la casa

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Macerar a 63°C
Reposar 50min a 63°C
Subir a 68°C a 1°C/min. Reposa 10min a 68°C
Sube a 72°C a 1°C/min
Reposa 15min a 72°C y haz la Prueba de Yodo
Sube a 78°C a 1°C/min
Reposa 2min a 78°C para triturar Una
vez hecho el puré, filtrar y rociar con agua a 78°C.

Hervir
Hervir durante 60 minutos.
Adición de lúpulo 1: después de 10 minutos, agregue Magnum.
Adición de lúpulo 2: después de 55 minutos, agregue saaz.
Azúcar: Después de 50min añadir el azúcar.
Whirlpool para quitar el trub.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-04-02 13:02 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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