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Double Trouble

213 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 13.5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Zymurgy
No Chill: 21 minute extended hop boil time
Calories: 213 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Saturday June 9th 2018
1.070
1.011
7.7%
24.8
16.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 kg United Kingdom - Maris Otter Pale2.75 kg Maris Otter Pale 38 3.75 86.2%
0.12 kg Belgian - Special B0.12 kg Special B 34 115 3.8%
0.12 kg Belgian - Unmalted Wheat0.12 kg Unmalted Wheat 36 2 3.8%
0.20 kg Candi Syrup - Belgian Candi Syrup - D-900.2 kg Belgian Candi Syrup - D-90 32 90 6.3%
3.19 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 20.29 75%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 4.55 25%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.48 each whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Protein rest Infusion -- 41 °C 45 min
10 L Beta rest Infusion -- 60 °C 30 min
10 L Alpha rest Infusion -- 71 °C 15 min
7 L Mashout Temperature -- 82 °C 5 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 8.7
Mash volume with grains 10.6
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 11.4 L) 8.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 16.3 L) 13.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10.5
Going into fermentor 10.5
Total: 17.2  
Equipment Profile Used: System Default
 
Notes

Unmalted wheat is IGA homebrand plain white flour.
Boiled flour in 1L water to gelatinise starches, then added rest of strike water and brought to 45C.
Brew in a bag on stove. Mash In 3L/kg.
10L mash liquor, drained then sparged with 4L 80C water
88% mash efficiency. Brewhouse efficiency 84%

Diluted with 1L water to 1.070 before pitching. Final volume 10.5L.
Pitched 12.6.18 one smack pack WY1214 manufacture date 05.12.17.
60hr lag time. Fermentation evident 15.6.18.
SG 1.011 at 17.6.18
1.011 20.6.18
Fermentation Chamber set at 19.5C +/- 0.5C

Cold crashed 28.6.18 to 2C.
Bottled about 8.5L on 1.7.18 with 38g Dextrose to 2.5 volumes.
Conditioned at 19C.

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  • Last Updated: 2018-07-04 11:51 UTC