Jättekaninen Lyssnar - Beer Recipe - Brewer's Friend

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Jättekaninen Lyssnar

203 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Monday December 18th 2017
1.066
1.015
6.6%
19.7
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,800 g Finland - Pilsner Malt1800 g Pilsner Malt 37 2 51.4%
800 g German - Rye800 g Rye 38 3.5 22.9%
300 g Briess - Aromatic Munich Malt 20L300 g Aromatic Munich Malt 20L 35.4 20 8.6%
200 g German - Munich Light200 g Munich Light 37 6 5.7%
200 g Belgian - Special B200 g Special B 34 115 5.7%
200 g Cane Sugar200 g Cane Sugar - (late boil kettle addition) 46 0 5.7%
3,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Tettnanger15 g Tettnanger Hops Pellet 4.1 Boil 60 min 14.56 50%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.1 Whirlpool at 95 °C 1 min 5.13 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.36 g Protafloc Other Boil 15 min.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 5 g/l      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.1 L Mash In Infusion -- 68 °C 60 min
Mash Out Temperature -- 76 °C 10 min
7.4 L Sparge Sparge -- 76 °C 1 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.9
Mash volume with grains 12.1
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 12 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.7 L) 19
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 12
Total: 23.2  
Equipment Profile Used: System Default
 
Notes

First time brew:
Measured OG: 1058, bit too low, probably because of the muscovado sugar. And maybe the brewhouse efficiency is lower than 75%.
We used light muscovado sugar, not ordinary refined cane sugar.
Next time:

  • Mash at 68 instead of 66 to retain bit more sweetness.
  • Check alpha of hops and adjust amount.
  • Add 25% more sugar if using muscovado.
  • Add sugar at end of boil (15 min) instead of beginning,
  • Chill the wort to <20C. Fermentation was way too energetic under first 24 hours with wort temp starting at about 30C.

    Second time brew:
    Changed recipe slightly and took into account notes above.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-04-16 05:27 UTC