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#70 super high gravity lightly smoked treble dubbel

787 calories 55 carbs
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ignacy Brewery
Calories: 787 calories (Per 355mL)
Carbs: 55 g (Per 355mL)
Created Friday March 11th 2016
1.232
1.030
26.59%
117.29
23.87
5.47
 
Fermentables
Amount Fermentable PPG °L Bill %
10 kg Dry Malt Extract - Light10 kg Dry Malt Extract - Light - (late addition) 42 4 50%
4.8 kg German - Munich Light4.8 kg Munich Light 37 6 24%
2.4 kg German - Pale Ale2.4 kg Pale Ale 39 2.3 12%
0.5 kg Belgian - Biscuit0.5 kg Biscuit 35 23 2.5%
0.5 kg Weyermann - CaraBelge0.5 kg CaraBelge 33 13.6 2.5%
0.4 kg Belgian - Special B0.4 kg Special B 34 115 2%
0.4 kg German - Abbey Malt0.4 kg Abbey Malt 33 17 2%
0.4 kg United Kingdom - Peated Malt0.4 kg Peated Malt 38 2.5 2%
0.3 kg German - CaraMunich III0.3 kg CaraMunich III 34 57 1.5%
0.2 kg German - Melanoidin0.2 kg Melanoidin 37 25 1%
0.1 kg German - CaraRed0.1 kg CaraRed 34 20 0.5%
20 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
50 g Tettnanger50 g Tettnanger Hops Pellet 4.5 Boil 5 min 3.41 33.3%
100 g Magnum100 g Magnum Hops Pellet 15 Boil 60 min 113.89 66.7%
 
Mash Guidelines
Amount Description Type Temp Time
L Temperature 64 °C --
Starting Mash Thickness: 3 L/kg
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 435 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Still very light in palate, despite of colour.

special B - very dark crystal

Sugar is a critical component of abbey and Trappist beer.
sugar - demerara
bring pH to 5.3
saaz - for pales (Trappist single, tripel); gives more citrus notes. Darker beers from this range (dubbel, quadrupel) accomodate perle, styrian well (spicier)
hops -
After 2 weeks of fermentation 22C it attenuated to 1.014. Keep for another 3 days if doesn't change, bottle.

First yeast: Abbey Ale White Labs, push it up to 10-12%. Cold-crash, rack on the strong starter of WLP099. Add 0.5kg of DME daily until fermentation stops.
Yeast nutrient and periodical oxygen additions early in the WLP099 fermentation are key
syrop cukrowy
Goryczka okolo 80IBU
nuty fig, rodzynek by sie przydaly. moze zrobie jakis fajny candy syrup, taki ciemniejszy
check pH in porto/sherry, adjust pH of 25% to the same level. take a few samples, change pH until it is tasty.
on a sweet side I want this beer, so IBU must contrast it.

First Fermented with US-05, then Abbey Yeast Added (WLP530, starter), then after various malt extracts additions WLP099 added (beefy starter, d = 1.026, airated a bit). Before 099 addition beer was sitting at 14.1%

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-03-26 10:16 UTC
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