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PB Dubbel

220 calories 20.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 110 gallons (ending kettle volume)
Pre Boil Size: 115 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 82% (ending kettle)
Calories: 220 calories (Per 16oz)
Carbs: 20.1 g (Per 16oz)
Created: Monday November 11th 2019
1.067
1.013
7.1%
16.3
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb Belgian - Pilsner165 lb Pilsner 37 1.6 68.2%
20 lb American - Munich - Light 10L20 lb Munich - Light 10L 33 10 8.3%
10 lb American - Aromatic Malt10 lb Aromatic Malt 35 20 4.1%
10 lb German - CaraMunich III10 lb CaraMunich III 34 57 4.1%
10 lb Belgian - Special B10 lb Special B 34 115 4.1%
11 lb Corn Sugar - Dextrose11 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.5%
16 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)16 lb Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 6.6%
242 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.30 oz Liberty6.3 oz Liberty Hops Pellet 4.6 Boil 60 min 5.24 20.8%
24 oz Styrian Goldings24 oz Styrian Goldings Hops Pellet 2.8 Boil 60 min 11.04 79.2%
30.30 oz / $ 0.00
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2385 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
85 gal strike water 165 (was a bit low, next time 167)
65 gal sparge water
20 gypsum
30 Epsom
60 CaCl
40 baking soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
67.2 gal Infusion 165 °F 149 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 113.39 gal (453.55 qt). Suggest reducing initial water volume to 9.74 gal (38.95 qt) and adding 101.39 gal (405.55 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 84.39 gal (337.55 qt) 67.19 268.8  
Strike water volume at mash thickness of 1.25 qt/lb 67.19 268.8  
Mash volume with grains 84.39 337.6  
Grain absorption losses -26.88 -107.5  
Remaining sparge water volume 74.94 299.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 111.12 g | 444.5 qt) 115 460  
Volume increase from sugar/extract (late additions) 2.26 9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -1.14 -4.5  
Post boil volume (equipment estimates 113.88 g | 455.5 qt) 110 440  
Estimated amount in fermentor 110 440  
Total: 142.13 568.5
Equipment Profile Used: System Default
 
Notes

12.5 brix (13.5 on our refract) pre-boil (pre- syrup and dextrose)
18 g whirlfloc @15 min left in boil
1 g zinc @15 min left in boil

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  • Last Updated: 2019-11-27 11:20 UTC