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Flanders, Ned

205 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 33.3 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andy
No Chill: 20 minute extended hop boil time
Calories: 205 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Wednesday September 5th 2018
1.067
1.014
7.1%
15.5
12.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Belgian - Pilsner6 kg Pilsner 37 1.6 70.2%
0.86 kg New Zealand - Vienna Malt0.86 kg Vienna Malt 39.1 3.45 10.1%
0.43 kg New Zealand - Aurora Malt0.43 kg Aurora Malt 37.2 29.44 5%
0.43 kg Torrified Wheat0.43 kg Torrified Wheat 36 2 5%
0.21 kg Belgian - Special B0.21 kg Special B 34 115 2.5%
0.17 kg German - Acidulated Malt0.17 kg Acidulated Malt 27 3.4 2%
0.45 kg Belgian Candi Sugar - Amber/Brown (60L)0.453 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 5.3%
8.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Motueka10 g Motueka Hops Pellet 7.7 Boil 60 min 7.2 25%
30 g Motueka30 g Motueka Hops Pellet 7.7 Whirlpool at 94 °C 20 min 8.25 75%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 1 hr.
6 g Calcium Chloride Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlflock Fining Boil 5 min.
6 g Yeast Nutrients Other Boil 5 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 344 B cells required
Wyeast Roeselare Ale Blend 3763 + 2MT Bottle Dregs
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 344 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Step 1 Infusion -- 62 °C 20 min
Step 2 Temperature -- 64 °C 40 min
Step 3 Temperature -- 72 °C 20 min
Mash Out Temperature -- 80 °C 20 min
18.5 L Batch Sparge Sparge -- 80 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24.3
Mash volume with grains 29.6
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 18.3 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 33.3
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 28.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 28
Total: 42.3  
Equipment Profile Used: System Default
 
Notes

"... For then are they monks in truth, if they live by the work of their hands"

  • The Rule of St. Benedict, Chapter 48.

    Batch to be split in two following boil
  • 14L to be fermented with Wyeast 3787 Trappist High Gravity, bottled after fermentation and settling
  • 14L to be diluted to gravity of 1.045 (if estimates correct, new volume will be approx. 21L)
  • To be fermented with Wyeast 3787 Trappist High Gravity, Wyeast Roeselare Ale Blend 3763 and 2MT bottle dregs
  • To be stored for long-term souring
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  • Public: Yup, Shared
  • Last Updated: 2018-10-12 23:58 UTC