Apátok Duplája - Beer Recipe - Brewer's Friend

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Apátok Duplája

209 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 48.3 liters
Post Boil Size: 43 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Sade
Calories: 209 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Sunday April 3rd 2022
1.069
1.009
7.8%
16.7
23.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
11 kg Crisp Malting - Vienna Malt11 kg Vienna Malt 36.8 7.31 88%
0.50 kg Crisp Malting - Caramalt0.5 kg Caramalt 34 38.53 4%
1 kg Belgian Candi Sugar - Amber/Brown (60L)1 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 158.62 8%
12.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 90 min 13.62 23.1%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 3.1 76.9%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Citric acid Water Agt Sparge 0 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
40 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 300 g       Temp: 21 °C       CO2 Level: 2.6 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Mash in, Protein rest Infusion 55 °C 55 °C 15 min
Beta-amylase rest Infusion 62 °C 62 °C 40 min
Alpha-amylase rest Sparge 72 °C 72 °C 20 min
22 L Mash out Sparge 77 °C 77 °C 10 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.88 L. Suggest reducing initial water volume to 44.72 L and adding 6.48 L sparge/top-off.  
Strike water volume at mash thickness of 3.2 L/kg 36.8
Mash volume with grains 44.4
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 26.8 L) 23.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.2 L) 48.3
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 43
Going into fermentor 43
Total: 60.7  
Equipment Profile Used: System Default
 
Notes

Add 0,5 Kg candi sugar before the boiling and 0,5 Kg after.
2 weeks in primary at 21 °C
2 week in bottle at 21 °C
2 week storage at 5-10 °C

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  • Last Updated: 2022-05-06 12:55 UTC