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Vaiduoklė

226 calories 19.6 g 330 ml
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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: 12.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:
4.00 (1 Review)

Calories: 226 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)
Created Thursday March 7th 2013
1.074
1.013
8.1%
25.3
21.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Dingemans - Pilsen3 kg Dingemans - Pilsen 38 1.6 84%
0.18 kg Simpsons - Crystal T500.18 kg Crystal T50 34 50 5%
0.09 kg Dingemans - Special B0.09 kg Special B 33.1 125 2.5%
0.05 kg Weyermann - Carafa III0.05 kg Carafa III 32 525 1.4%
0.25 kg GB - Dark sugar0.25 kg Dark sugar - (late boil kettle addition) 46 80 7%
3.57 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 14.6 Boil 60 min 23.97 47.4%
10 g Saaz10 g Saaz Hops Leaf/Whole 2.2 Boil 10 min 1.32 52.6%
19 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) 112 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 30 352.3
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units  
Strike water volume at mash thickness of 1.44 qt/lb 2.6
Grain absorption losses -0.9
Remaining sparge water volume (equipment estimates 3.28 g | 13.1 qt) 2.4
Mash Lauter Tun losses -0.2
Pre boil volume (equipment estimates 4.79 g | 19.2 qt) 4
Volume increase from sugar/extract (late additions) 0
Boil off losses -1.5
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 3.3
Going into fermentor 3.3
Total: 23.7  
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: 2021-03-14 09:58 UTC