Kjeller 5 Belgisk Jul 2017 Beer Recipe | BIAB Belgian Dubbel | Brewer's Friend
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Kjeller 5 Belgisk Jul 2017

220 calories 18.6 g 330 ml
Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 330ml)
Carbs: 18.6 g (Per 330ml)
Created: Saturday August 26th 2017
1.072
1.012
7.8%
19.3
15.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.40 kg German - Pilsner12.4 kg Pilsner 38 1.6 78%
1 kg German - Abbey Malt1 kg Abbey Malt 33 17 6.3%
1 kg German - CaraMunich II1 kg CaraMunich II 34 46 6.3%
0.50 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)0.5 kg Belgian Candi Syrup - Dark (80L) 32 80 3.1%
1 kg Belgian Candi Sugar - Amber/Brown (60L)1 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 6.3%
15.90 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30.80 g Magnum30.8 g Magnum Hops Pellet 14.2 Boil 60 min 19.34 100%
30.80 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Kjeller 5 Gjærnæring Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 438 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Tromsø, Norge
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Bruk Defoamer.
Legg 250 g kakaonibs og 2 hele vaniljestenger i alkohol (vodka eller rom) to uker før flasking, gjerne på bryggedagen. På flaskedag smaker man til øla med alkohollaken til ønsket smak er oppnådd.

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  • Public: Yup, Shared
  • Last Updated: 2022-10-19 13:09 UTC
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