Belgium Duvet Amber Ale - Beer Recipe - Brewer's Friend

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Belgium Duvet Amber Ale

196 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: IAB
Rating:
5.00 (1 Review)

Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Wednesday February 3rd 2016
1.064
1.014
6.6%
16.1
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 64.5%
0.75 kg Belgian Candi Sugar - Amber/Brown0.75 kg Belgian Candi Sugar - Amber/Brown 38 60 12.1%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 8.1%
0.50 kg German - Vienna0.5 kg Vienna 37 4 8.1%
0.23 kg American - Aromatic Malt0.225 kg Aromatic Malt 35 20 3.6%
0.23 kg German - Carapils0.225 kg Carapils 35 1.3 3.6%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 60 min 12.13 36.8%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 20 min 3.67 18.4%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 1 min 0.26 18.4%
20 g Domestic Hallertau20 g Domestic Hallertau Hops Pellet 3.9 Aroma 0 min 26.3%
76 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g irish moss Fining Boil 15 min.
14 g Sweet orange peel Flavor Boil 15 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 247 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: gyle       Amount: 1000ml       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
purified water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 65 °C 75 min
6 L Infusion -- 67 °C 20 min
7.5 L Fly Sparge -- 68 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.4
Mash volume with grains 19.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17.5 L) 18
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 28 L) 28.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Belgium candy syrup added in last 15 mins of boil.

Gyle collected from the dregs at the end using a sieve. Usually there is about 1.5 liters left over after auto siphoning wort into carboy. Collect this and cold crash again to get only the wort. Freeze until bottling day.

Use blow off tube or separate into two 22 liter carboys. This Yeast is pretty ferocious.

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  • Public: Yup, Shared
  • Last Updated: 2016-03-25 14:47 UTC