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A Star Is Born

220 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO "Brewing Award-Winning Winter Seasonal Beers"
Hop Utilization: 99%
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Tuesday June 30th 2020
1.067
1.013
7.2%
23.2
29.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb Belgian - Pilsner10.75 lb Pilsner 37 1.6 36.3%
8.63 lb American - Munich - Dark 20L8.625 lb Munich - Dark 20L 33 20 29.1%
1.63 lb American - Aromatic Malt1.625 lb Aromatic Malt 35 20 5.5%
18 oz German - CaraMunich II18 oz CaraMunich II 34 46 3.8%
8 oz Belgian - Special B8 oz Special B 34 115 1.7%
3 lb Candi Syrup - Belgian Candi Syrup - D-903 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 10.1%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 3.4%
3 lb Roasted Figs - Roasted Figs3 lb Roasted Figs - (late boil kettle addition) 0 0 10.1%
29.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.30 oz Styrian Goldings2.3 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 22.39 53.5%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 1 min 0.84 46.5%
4.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
- Wyeast 1762 Belgian Abbey II
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 217 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 160 °F 151 °F 90 min
Until 13 gal. collected Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.41 gal (49.65 qt). Suggest reducing initial water volume to 11.65 gal (46.59 qt) and adding 0.41 gal (1.65 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.01 32  
Mash volume with grains 10.06 40.2  
Grain absorption losses -3.2 -12.8  
Remaining sparge water volume (equipment estimates 7.51 g | 30 qt) 8.45 33.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.06 g | 48.2 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.35 1.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.8 43.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.8 g | 43.2 qt) 10 40  
Total: 16.45 65.8
Equipment Profile Used: System Default
 
Notes

Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

Prepare the roasted figs. Select fresh, ripe, plump figs (Black Mission figs, preferably). Wash, dry, and cut the stem and top off, then slice in half lengthwise. Roast cut side up at 325 °F
(163 °C) for 2 to 2.5 hours, checking to make sure they don’t burn or get too dry. The goal is to get the figs very soft and the sugars deeply caramelized. Run the figs under a broiler briefly if necessary to get final caramelization. Let cool. Mash the figs into a paste and reserve for later.

Add candi syrup at 10 min.

Add figs and anise in mesh bag at knockout and steep for 15 min.

Chill to 66 deg and pitch yeast

Ferment at 66 deg.

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  • Last Updated: 2020-06-30 17:14 UTC