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Brown Paper Dubbel

250 calories 22 carbs
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Efficiency: 70% (brew house)
Calories: 250 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created Saturday April 9th 2011
1.076
1.014
8.12%
18.1
16.62
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5.5 lb Belgian Pilsner 2-Row5.5 lb Belgian Pilsner 2-Row 36 2 39.6%
0.5 lb Briess Extra Special Malt0.5 lb Briess Extra Special Malt 0 130 3.6%
0.625 lb CaraMunich0.625 lb CaraMunich 33 56 4.5%
0.25 lb Castle Special B0.25 lb Castle Special B 0 114 1.8%
0.25 lb Castle Biscuit Malt0.25 lb Castle Biscuit Malt 0 23 1.8%
0.25 lb Castle Aromatic0.25 lb Castle Aromatic 0 19 1.8%
0.5 lb Belgian Dark Candi Sugar0.5 lb Belgian Dark Candi Sugar 46 0 3.6%
6 lb British Pale Malt (Maris Otter)6 lb British Pale Malt (Maris Otter) 37 3 43.2%
13.88 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.25 oz Golding (U.S.)1.25 oz Golding (U.S.) Hops Pellet 4.5 Boil 90 min 100%
 
Yeast
East Coast Yeast - Trappist Ale ECY13
Amount:
1
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.53 34.1  
Strike water volume at mash thickness of 1.5 qt/lb 5.2 20.8  
Remaining sparge water volume 3.33 13.3  
Grain absorption losses -1.73 -6.9  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.55 26.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.05 -0.2  
Amount going into fermentor 5 20  
Total: 8.53 34.1
 
Notes

This beer is designed to have a lot of dark fruit flavors like plum, fig, and raisin. Brown paper bags sometimes remind me of plums since we used to ripen plums in brown paper bags.

This was part of a group brew at Rob's house, this was my contribution. Came out a little stronger than anticipated, not sure how that happened. I made a 1.5 quart starter because trappistale yeast usually needs a little boost. I actually tasted the starter and it tasted pretty good itself. I should probably make a belgian pale ale with the same yeast at a future date.



Water adjustments: 1/16 tsp sodium bicarbonate to adjust the mash pH

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  • Last Updated: 2011-04-09 06:15 UTC