Telemark kloster mørk - Beer Recipe - Brewer's Friend

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Telemark kloster mørk

191 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nils Petter Vogt
Hop Utilization: 96%
Calories: 191 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Thursday May 13th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Pilsen2 kg BEST Pilsen 37 1.9 32.8%
2 kg Bestmalz - BEST Pale ale2 kg BEST Pale ale 38.1 2.81 32.8%
0.50 kg Belgian - Special B0.5 kg Special B 34 115 8.2%
0.80 kg Bestmalz - BEST Munich0.8 kg BEST Munich 37 6.3 13.1%
0.20 kg German - Carapils0.2 kg Carapils 35 1.3 3.3%
0.35 kg Corn Sugar - Dextrose0.35 kg Corn Sugar - Dextrose 42 0.5 5.7%
250 g Candi Syrup - Belgian Candi Syrup - D-180250 g Belgian Candi Syrup - D-180 32 180 4.1%
6.10 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Strisselspalt50 g Strisselspalt Hops Pellet 3.5 Boil 5 min 3.62 80.6%
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 18.68 19.4%
62 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
97.81 ml Phosphoric acid Water Agt Mash 1 hr.
6 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
9 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
2 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 65 °C 65 °C 60 min
Infusion 65 °C 77 °C --
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 11
Mash volume with grains 14.6
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 23 L) 23.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 28 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 22
Total: 34.5  
Equipment Profile Used: System Default
"Telemark kloster mørk" Belgian Dubbel beer recipe by Nils Petter Vogt. All Grain, ABV 7.09%, IBU 22.3, SRM 20.17, Fermentables: (BEST Pilsen, BEST Pale ale, Special B, BEST Munich, Carapils, Corn Sugar - Dextrose, Belgian Candi Syrup - D-180) Hops: (Strisselspalt, Magnum) Other: (Gypsum, Salt, Magnesium Chloride, Phosphoric acid, Calcium Chloride (anhydrous), Epsom Salt, Baking Soda)
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  • Last Updated: 2021-06-06 09:25 UTC