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Vaiduoklė

217 calories 18.5 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: 1.052 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:
4.00 (1 Review)

Calories: 217 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Thursday March 7th 2013
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OG: 1.064 FG: 1.009 ABV: 7.3% IBU: 21

1.071
1.012
7.7%
23.0
17.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Dingemans - Pilsen3 kg Dingemans - Pilsen 38 1.6 89%
0.08 kg Dingemans - Special B0.08 kg Special B 33.1 125 2.4%
0.04 kg Weyermann - Carafa III0.04 kg Carafa III 32 525 1.2%
0.25 kg GB - Dark sugar0.25 kg GB - Dark sugar - (late boil kettle addition) 46 80 7.4%
3.37 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northern Brewer10 g Northern Brewer Hops Pellet 10.7 Boil 60 min 21.24 55.6%
8 g Saaz8 g Saaz Hops Pellet 2.2 Boil 15 min 1.73 44.4%
18 g / $ 0.00
 
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 30 352.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 66 °C 45 min
Temperature -- 72 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.4
Mash volume with grains 11.4
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 12.8 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.1 L) 15
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12.5
Going into fermentor 12.5
Total: 19  
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: 2022-09-04 09:13 UTC