Dubbel ron/pasas - Beer Recipe - Brewer's Friend

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Dubbel ron/pasas

192 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 192 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Saturday April 17th 2021
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OG: 1.077 FG: 1.017 ABV: 7.9% IBU: 34

1.064
1.005
7.7%
41.1
16.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.62 kg Belgian - Pale Ale3.62 kg Pale Ale 38 3.4 65.3%
0.58 kg Castle Malting - Château Abbey0.58 kg Château Abbey 33 17.5 10.5%
0.14 kg Belgian - Special B0.14 kg Special B 34 115 2.5%
0.75 kg Candi Syrup - Belgian Candi Syrup - Amber (40L)0.75 kg Belgian Candi Syrup - Amber (40L) 32 40 13.5%
0.45 kg Raisins (dried)0.45 kg Raisins (dried) - (late fermenter addition) 29.25 0 8.1%
5.54 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 25.44 30.7%
15.50 g Northern Brewer15.5 g Northern Brewer Hops Pellet 7.8 Boil 30 min 13.13 39.6%
11.60 g Northern Brewer11.6 g Northern Brewer Hops Pellet 7.8 Boil 5 min 2.55 29.7%
39.10 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.5
Mash volume with grains 9.4
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 22.1 L) 21.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 23.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 27.7  
Equipment Profile Used: System Default
 
Notes
  • Para caramelizar las pasas se las dora en un sartén y se desglasa con ron. Después se las deja reposar una dos semanas en el mismo ron y se las agrega cuando la fermentación haya terminado (unas 3 semanas después).
  • Las pasas deberían sumar unos 6 puntos a la OG.
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  • Public: Yup, Shared
  • Last Updated: 2021-04-17 02:27 UTC