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Raikes Double

217 calories 24.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 75 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 68% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 217 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Wednesday February 20th 2019
1.070
1.020
6.6%
32.9
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 kg Warminster Maltings - Munich Malt6.6 kg Munich Malt 37 7.11 75%
2.20 kg United Kingdom - Cara Malt2.2 kg Cara Malt 35 17.5 25%
8.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Challenger50 g Challenger Hops Leaf/Whole 7.9 Boil 20 min 30.26 90.9%
5 g Challenger5 g Challenger Hops Leaf/Whole 8.5 Boil 1 min 2.68 9.1%
55 g / $ 0.00
 
Yeast
Crossmyloof - Belgian
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Steeping 66 °C 65 °C 60 min
15 L Sparge 67 °C 67 °C 25 min
25.3 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 2.2 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 19.4
Mash volume with grains 25.2
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 23.7 L) 20.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.4 L) 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 26
Going into fermentor 26
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

Fermented for 10 days in airing cupboard at 20 deg C

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  • Last Updated: 2025-12-04 11:13 UTC