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Belgian Brown

202 calories 23.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 42 liters
Post Boil Size: 37.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: SIMIN'S Craft beer
No Chill: 10 minute extended hop boil time
Calories: 202 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Monday June 17th 2019
1.065
1.020
6.0%
23.6
29.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1 kg Weyermann - CaraRed1 kg CaraRed 34 51.87 8.7%
0.40 kg Belgian Candi Sugar - Amber/Brown (60L)0.4 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 158.62 3.5%
2.50 kg Dingemans - Munich MD2.5 kg Munich MD 38 14.99 21.7%
6.50 kg German - Pilsner6.5 kg Pilsner 38 2.51 56.5%
0.60 kg Belgian - Special B0.6 kg Special B 34 305.39 5.2%
0.50 kg Dry Malt Extract - Wheat0.5 kg Dry Malt Extract - Wheat - (late boil kettle addition) 42 6.51 4.3%
11.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Yakima Valley Hops - Citra35 g Citra Hops Leaf/Whole 13.2 Boil 15 min 17.69 46.7%
40 g Saaz40 g Saaz Hops Leaf/Whole 2.5 Boil 80 min 5.89 53.3%
75 g / 0.00 €
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
4 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 223 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Fikkersdries, Nijmegen, The Netherlands
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
35 L Strike -- 56 °C 20 min
Temperature -- 62 °C 55 min
Temperature -- 72 °C 10 min
Temperature -- 78 °C 2 min
24 L Fly Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.43 L. Suggest reducing initial water volume to 44.8 L and adding 1.03 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 31.8
Mash volume with grains (equipment estimates 36.3 L) 38.8
Grain absorption losses -10.6
Remaining sparge water volume (equipment estimates 25.5 L) 21.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.8 L) 42
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 37.5
Top off amount 2.5
Going into fermentor 40
Total: 53.5  
Equipment Profile Used: System Default
 
Notes

Priming with Brown sugar: 230g brown sugar for 35l bottling beer (2.4 vol CO2)
Priming with 3.6l keg: 1.66 bar (2.4 vol CO2)
(assuming 18degC)

Late remark: Batch08Y19 primed with 300g brown sugar for 25l beer + 40psi CO2 for 3.6l keg

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  • Last Updated: 2019-10-09 13:20 UTC