#70 super high gravity lightly smoked treble dubbel - Beer Recipe - Brewer's Friend

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#70 super high gravity lightly smoked treble dubbel

733 calories 51.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ignacy Brewery
Calories: 733 calories (Per 330ml)
Carbs: 51.3 g (Per 330ml)
Created: Friday March 11th 2016
1.232
1.030
26.6%
117.3
23.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Dry Malt Extract - Light10 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 50%
4.80 kg German - Munich Light4.8 kg Munich Light 37 6 24%
2.40 kg German - Pale Ale2.4 kg Pale Ale 39 2.3 12%
0.50 kg Belgian - Biscuit0.5 kg Biscuit 35 23 2.5%
0.50 kg Weyermann - CaraBelge0.5 kg CaraBelge 33 13.6 2.5%
0.40 kg Belgian - Special B0.4 kg Special B 34 115 2%
0.40 kg German - Abbey Malt0.4 kg Abbey Malt 33 17 2%
0.40 kg United Kingdom - Peated Malt0.4 kg Peated Malt 38 2.5 2%
0.30 kg German - CaraMunich III0.3 kg CaraMunich III 34 57 1.5%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 1%
0.10 kg German - CaraRed0.1 kg CaraRed 34 20 0.5%
20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Tettnanger50 g Tettnanger Hops Pellet 4.5 Boil 5 min 3.41 33.3%
100 g Magnum100 g Magnum Hops Pellet 15 Boil 60 min 113.89 66.7%
150 g / $ 0.00
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 435 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Temperature -- 64 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 5.9 L) 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 28
Volume increase from sugar/extract (late additions) 6.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 25
Going into fermentor 25
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

Still very light in palate, despite of colour.

special B - very dark crystal

Sugar is a critical component of abbey and Trappist beer.
sugar - demerara
bring pH to 5.3
saaz - for pales (Trappist single, tripel); gives more citrus notes. Darker beers from this range (dubbel, quadrupel) accomodate perle, styrian well (spicier)
hops -
After 2 weeks of fermentation 22C it attenuated to 1.014. Keep for another 3 days if doesn't change, bottle.

First yeast: Abbey Ale White Labs, push it up to 10-12%. Cold-crash, rack on the strong starter of WLP099. Add 0.5kg of DME daily until fermentation stops.
Yeast nutrient and periodical oxygen additions early in the WLP099 fermentation are key
syrop cukrowy
Goryczka okolo 80IBU
nuty fig, rodzynek by sie przydaly. moze zrobie jakis fajny candy syrup, taki ciemniejszy
check pH in porto/sherry, adjust pH of 25% to the same level. take a few samples, change pH until it is tasty.
on a sweet side I want this beer, so IBU must contrast it.

First Fermented with US-05, then Abbey Yeast Added (WLP530, starter), then after various malt extracts additions WLP099 added (beefy starter, d = 1.026, airated a bit). Before 099 addition beer was sitting at 14.1%

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  • Last Updated: 2019-03-26 10:16 UTC