"La Rondinaire" Belgian Dubbel (25L) - Beer Recipe - Brewer's Friend

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"La Rondinaire" Belgian Dubbel (25L)

268 calories 25 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gerard (Beercent)
Calories: 268 calories (Per 330ml)
Carbs: 25 g (Per 330ml)
Created: Tuesday July 28th 2020
1.087
1.018
9.1%
16.5
23.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Belgian - Special B1000 g Special B 34 115 9.9%
300 g Crisp Malting - Munich Malt300 g Munich Malt 37 10 3%
500 g Soft Candi Sugar - Brown500 g Soft Candi Sugar - Brown 38 60 5%
7 kg Simpsons - Finest Pale Ale Golden Promise7 kg Finest Pale Ale Golden Promise 37 2.4 69.3%
300 g United Kingdom - Dextrine Malt300 g Dextrine Malt 33 1.8 3%
500 g Flaked Oats500 g Flaked Oats 33 2.2 5%
500 g Flaked Barley500 g Flaked Barley 32 2.2 5%
10,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10 Boil 60 min 8.27 25%
30 g Centennial30 g Centennial Hops Leaf/Whole 10 Boil 10 min 8.18 75%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
48.70 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.63 bar       Temp: 1 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 65 °C 65 °C 60 min
18 L Sparge 75 °C -- 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 28.8
Mash volume with grains 35.1
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 12.3 L) 11.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 40.2  
Equipment Profile Used: System Default
 
Notes

Temperatura estimada de fermentación unos 20 ºC. Es posible que la fermentación se alargue hasta los 10 o 14 días debido a la cantidad de azúcar en el mosto. Para evitar sorpresas medir la densidad final.

Acondicionamiento: Una vez nos aseguramos que termina la fermentación, madurar a 12 ºC durante 7 semanas.

Levadura Mangrove Jack M-41

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  • Last Updated: 2023-01-04 12:50 UTC