Dubbel SC 3-2016 - Beer Recipe - Brewer's Friend

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Dubbel SC 3-2016

201 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 201 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Monday December 26th 2016
1.066
1.012
7.1%
21.1
16.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pilsner6 kg Pilsner 37 1.8 53.3%
3 kg American - Pale Ale3 kg Pale Ale 37 3.5 26.7%
0.50 kg American - White Wheat0.5 kg White Wheat 40 2.8 4.4%
0.25 kg Belgian - Aromatic0.25 kg Aromatic 33 38 2.2%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 2.2%
1 kg Candi Syrup - Belgian Candi Syrup - D-901 kg Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 8.9%
0.25 kg American - CaraBrown0.25 kg CaraBrown 34 55 2.2%
11.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 14.8 Boil 60 min 17.47 50%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 3.63 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g servomyces Other Boil 10 min.
10 g brewbrite Fining Boil 10 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 508 B cells required
Mangrove M41
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 508 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Azucar       CO2 Level: 3 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 216
2 gr gypsum
3 gr cloruro de calcio
11 cc acido

5 cc acido sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Infusion -- 66 °C 75 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.75 L. Suggest reducing initial water volume to 44.67 L and adding 5.35 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30.8
Mash volume with grains 37.5
Grain absorption losses -10.3
Remaining sparge water volume (equipment estimates 30.4 L) 28.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50 L) 48
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 42
Going into fermentor 42
Total: 59.2  
Equipment Profile Used: System Default
 
Notes

Pitch @ 18

mantener 3 dias entre 18 y 19

liberar la temperatura 2 grados por día hasta llegar a los 25/26.

tenerlo 2 semanas y pasarlo a secundario con polyclar 10

2 semanas en secundario entre 2-4 grados.

embarrilar la M41
Embotellar la WLP500 con CBC y azucar (ver cantidad para 3 vol co2)

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  • Last Updated: 2017-03-30 15:25 UTC