Dubbel Abdijbier - James Morton - Beer Recipe - Brewer's Friend

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Dubbel Abdijbier - James Morton

210 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22.2 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John van Hoek
Calories: 210 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Sunday May 24th 2020
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OG: 1.070 FG: 1.016 ABV: 7.1% IBU: 20

1.069
1.010
7.7%
22.1
83.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Belgian - Pale Ale4 kg Pale Ale 38 7.58 66.7%
500 g Belgian - Wheat500 g Wheat 38 3.31 8.3%
500 g Belgian - CaraMunich500 g CaraMunich 33 131.93 8.3%
1 kg Belgian Candi Sugar - Dark (275L)1 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 732.36 16.7%
6 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 75 min 13.96 50%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 20 min 8.09 50%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Moss - Five star SUPERMOSS Fining Boil 15 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 120 g       Temp: 20 °C       CO2 Level: 2.7 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
24 L Mash-In Infusion 69 °C 65 °C 60 min
Mash-Out Temperature -- 75 °C 10 min
4 L Sparge Sparge -- 75 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.5
Mash volume with grains 16.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.1 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 26
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 22.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.2 L) 20
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Koel de wort naar 18 graden en pomp naar de gisttank. (Meet de SG en vul de wort aan met ontsmet water tot de gewenste begin SG).

Belucht de wort en ent met de gist.

2-3 dagen van de actieve gisting op 18 graden
Stop met kolen en laat de temperatuur spontaan stijgen to max 26 graden. Houd te temparatuur vast tot 3 dagen dezelfde SG meet (duurt vanaf het enten ongeveer 2 weken)

Lange rijping op de fles!

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  • Last Updated: 2020-05-24 13:19 UTC