La Trappe Dubbel - Beer Recipe - Brewer's Friend

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La Trappe Dubbel

191 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: SAF
Calories: 191 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Wednesday July 27th 2016
1.063
1.008
7.2%
22.3
50.0
0.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pale Ale4 kg Pale Ale 38 3.4 57.1%
700 g German - CaraMunich I700 g CaraMunich I 34 39 10%
0.70 kg Flaked Barley0.7 kg Flaked Barley 32 2.2 10%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 1.4%
100 g Belgian - Special B100 g Special B 34 115 1.4%
1,400 g DarkSyrup 1900 EBC1400 g DarkSyrup 1900 EBC - (late boil kettle addition) 32 713 20%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops Pellet 4.5 Boil 60 min 22.26 100%
45 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 386 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Aguas do Porto
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 20 38 47 160
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Single Step Infusion -- 65 °C 75 min
10 L Mash out Temperature -- 77 °C 10 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 16.2
Mash volume with grains 19.9
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 23 L) 19.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 29
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

23L in Mash
Sparge with 10L at 77C


60 minute boil. Chill to 17C
Oxygenate for 60 seconds. Pitch yeast.

Primary 7 days ramping up to 22C.
Rack to secondary and hold at 12C for 4 weeks.

Bottle prime with Simplicity at 31g/gallon. Cellar 6 month.

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  • Last Updated: 2018-10-13 22:02 UTC