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2014 Belgian

206 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 18.93 liters (fermentor volume)
Pre Boil Size: 25.8 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Lds
Calories: 206 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Monday March 31st 2014
1.067
1.015
6.9%
17.5
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 50%
2 kg German - Vienna2 kg Vienna 37 4 33.3%
500 g United Kingdom - Amber500 g Amber 32 27 8.3%
500 g United Kingdom - Dark Crystal 80L500 g Dark Crystal 80L 33 80 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer15 g Northern Brewer Hops Pellet 7.8 Boil 60 min 15.8 60%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 10 min 1.71 40%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp yeast nutrient Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 310 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.6 L Infusion -- 66.7 °C 60 min
17.2 L Sparge -- 75.6 °C 30 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 15.6
Mash volume with grains 19.6
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.1 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18.9
Going into fermentor 18.9
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

ferment at 26-32 degrees C

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  • Last Updated: 2014-03-31 18:28 UTC