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Vaiduoklė

216.64 calories 18.5 g
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 13.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 85% (brew house)
Rating:
41

Calories: (Per )
Carbs: (Per )
Created Thursday March 7th 2013
1.071
1.012
7.72%
20.91
19.29
5.07
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Dingemans - Pilsen3 kg Dingemans - Pilsen 38 1.6 85.5%
0.18 kg Weyermann - Caramunich II0.18 kg Weyermann - Caramunich II 34 46 5.1%
0.09 kg Dingemans - Special B0.09 kg Dingemans - Special B 34 125 2.6%
0.24 kg Dark sugar0.24 kg Dark sugar - (late addition) 42 180 6.8%
3.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.20 g Pacific Gem8.2 g Pacific Gem Hops Pellet 14.6 Boil 60 min 19.71 45.1%
10 g Saaz10 g Saaz Hops Leaf/Whole 2.2 Boil 10 min 1.19 54.9%
18.2 g / $ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Temperature 66 °C 45 min
Temperature 72 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
112 4 12 33 30 340.6
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 22.7
Strike water volume at mash thickness of 3 L/kg 9.8
Remaining sparge water volume 12.9
Grain absorption losses -3.3
Mash Lauter Tun dead space -1
Amount going into kettle 18.4
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -6
Hops absorption losses -0.1
Amount going into fermentor 12.5
Total: 15.8  
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 18°C. Allow it to rise to 20°C in the first 24 hours and to 22°C in the first 48 hours. Keep it there until fermentation is complete (4-6 days?).

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  • Last Updated: 2019-08-31 14:09 UTC