Belgisch dubbel - Greg Hughes - Beer Recipe - Brewer's Friend

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Belgisch dubbel - Greg Hughes

199 calories 19.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John van Hoek
Calories: 199 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Sunday May 24th 2020
1.065
1.014
6.7%
21.8
26.9
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.30 kg Belgian - Pilsner5.3 kg Pilsner 37 2.77 82.8%
400 g Belgian - Special B400 g Special B 34 305.39 6.2%
300 g Belgian - CaraMunich300 g CaraMunich 33 131.93 4.7%
400 g Belgian Candi Sugar - Clear/Blond (0L)400 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 6.2%
6,400 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 70 min 14.14 50%
35 g Tettnanger35 g Tettnanger Hops Leaf/Whole 4.5 Boil 15 min 7.64 50%
70 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Moss - Five star SUPERMOSS Water Agt Mash 15 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Eindhoven
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
Mash-In Temperature -- 65 °C 60 min
Mash-Out -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.1 L) 32.9
Mash volume with grains (equipment estimates 40.1 L) 36.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22.5
Top off amount 0.5
Volume into fermentor 23
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Suiker 5 minuten voor einde kook toevoegen.

Vergisting 22 graden Afrijping 7 weken op 12 graden.

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  • Public: Yup, Shared
  • Last Updated: 2020-05-24 14:34 UTC