B&W's Dubbel Trubbel (bigger batch) - Beer Recipe - Brewer's Friend

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B&W's Dubbel Trubbel (bigger batch)

205 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 70 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben and Warren
Calories: 205 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Tuesday August 25th 2015
1.067
1.013
7.0%
20.4
28.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.70 kg Belgian - Pilsner9.7 kg Pilsner 37 1.6 80.8%
0.75 kg Belgian - Special B0.75 kg Special B 34 115 6.3%
0.50 kg Belgian - CaraMunich0.5 kg CaraMunich 33 50 4.2%
0.50 kg Belgian Candi Sugar - Dark0.5 kg Belgian Candi Sugar - Dark 38 275 4.2%
0.40 kg Candi Syrup - Belgian Candi Syrup - Dark0.4 kg Belgian Candi Syrup - Dark 32 80 3.3%
0.15 kg United Kingdom - Roasted Barley0.15 kg Roasted Barley 29 550 1.3%
12 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Perle40 g Perle Hops Leaf/Whole 10 Boil 60 min 20.38 100%
40 g / £ 0.00
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sudbury water (CO10 0JD)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 7 24 44 53 340
No water treatment for this darker ale.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L RIMS infusion mash Infusion -- 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.85 L. Suggest reducing initial water volume to 45.4 L and adding 3.45 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 27.8
Mash volume with grains 35.1
Grain absorption losses -11.1
Remaining sparge water volume (equipment estimates 32.5 L) 31.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 48.9 L) 48
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 42
Going into fermentor 42
Total: 59.4  
Equipment Profile Used: System Default
 
Notes

2nd generation of Monastery (Trappist) yeast. 500ml of significant growth pitched in Fermenator

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  • Last Updated: 2018-05-31 07:10 UTC