Manicomio Belgian Dubbel - Beer Recipe - Brewer's Friend

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Manicomio Belgian Dubbel

260 calories 22.4 g 440 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 78% (brew house)
Source: BBB
Calories: 260 calories (Per 440ml)
Carbs: 22.4 g (Per 440ml)
Created: Tuesday August 11th 2020
1.064
1.011
7.0%
22.7
13.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg German - Pilsner9 kg Pilsner 38 1.6 78.9%
0.40 kg Weyermann - Vienna Malt0.4 kg Vienna Malt 37 3.5 3.5%
0.15 kg Simpsons - Chocolate Malt0.15 kg Chocolate Malt 31.7 444 1.3%
0.40 kg Weyermann - Caramunich Type 20.4 kg Caramunich Type 2 34 45 3.5%
0.45 kg Weyermann - Abbey Malt0.45 kg Abbey Malt 36.8 17 3.9%
0.50 kg Belgian Candi Sugar - Amber/Brown (60L)0.5 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 4.4%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 4.4%
11.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Target30 g Target Hops Pellet 11.5 Boil 60 min 20.1 50%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.19 25%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 10 min 1.43 25%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
3 g Irish Moss Fining Boil 5 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
10 g Epsom Salt Water Agt Mash 0 min.
18 g Chalk Water Agt Mash 0 min.
8 g Gypsum Water Agt Mash 0 min.
3 g Table Salt Water Agt Mash 0 min.
20 g Coriander Seed Spice Mash 10 min.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
33 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 247 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.2 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Strike 67 °C 67 °C 10 min
Infusion 65 °C 65 °C 60 min
Mash-out Temperature 77 °C 77 °C 10 min
9 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 4.58 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51 L. Suggest reducing initial water volume to 44.75 L and adding 5.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 54.5 L. Suggest reducing strike water volume to 38.54 L and adding 9.1 L sparge/top-off. 47.6
Strike water volume at mash thickness of 4.6 L/kg 47.6
Mash volume with grains 54.5
Grain absorption losses -10.4
Remaining sparge water volume (equipment estimates 14 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.4 L) 55
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 45
Going into fermentor 45
Total: 66.3  
Equipment Profile Used: System Default
 
Notes

Racking:

50 x 0.33 Bottles (priming in a bottle with sugar to 3-3.5 vol of CO2, ca. 3g of sugar per bottle.)

1 x 19L Cornelius Keg (for force carbonation)

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  • Last Updated: 2021-07-19 11:38 UTC