Brugse Zot Dubbel - Beer Recipe - Brewer's Friend

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Brugse Zot Dubbel

192 calories 15 g 12 oz
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Beer Stats
Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 21.81 liters
Post Boil Size: 19.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Pete
Calories: 192 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Wednesday March 1st 2023
1.059
1.008
6.8%
29.2
23.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.98 kg German - Bohemian Pilsner2.975 kg Bohemian Pilsner 38 1.9 56.6%
0.60 kg Weyermann - CARABELGE0.595 kg CARABELGE 34 13.6 11.3%
0.60 kg German - Caramel Wheat0.595 kg Caramel Wheat 34 46 11.3%
0.60 kg Belgian - Wheat0.595 kg Wheat 38 1.8 11.3%
0.50 kg Franco-Belges - Belgian Candi Sugar - Dark (275L)0.5 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 159.82 9.5%
5.26 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Hallertau Hersbrucker34 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 19.43 53.1%
17 g Saaz17 g Saaz Hops Pellet 3.5 Boil 30 min 6.53 26.6%
13 g Saaz13 g Saaz Hops Pellet 3.5 Boil 15 min 3.23 20.3%
64 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Coriander Seed Spice Boil 10 min.
8 g Orange peel bitter Flavor Boil 10 min.
1 each Protafloc Fining Boil 10 min.
5 g Star Anise Spice Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 108.8 g       Temp: 20 °C       CO2 Level: 2.2 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
17.5 L Brew in a bag infusion Infusion 62 °C 62 °C 90 min
8 L Dunk sparge bag 10 mins Sparge 77 °C 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.8 L) 27.5
Mash volume with grains (equipment estimates 33 L) 30.6
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.2 L) 21.8
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 18.5 L) 19.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 19.5 L) 18.5
Total: 27.5  
Equipment Profile Used: System Default
 
Notes

BIAB method based on 70% efficiency which can be made in a standard 23 litre kettle with a full-volume boil. Grain should be fine crush. Longer 90 minute mash in 17.5 litres at 62C helps efficiency and fermentability, together with a 10 minute dunk sparge of the bag at 77C in c.8 litres of new water. Target boil volume is 22 litres which should produce c. 18 litres going into the FV, In addition to Protofloc I also add 4g of Brewbrite in last 10 minutes of boil.

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  • Last Updated: 2024-08-19 09:22 UTC