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Brown Shirts

Created: Thursday January 19th 2017
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205 calories 18.7 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 205 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
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1.067
1.013
7.1%
21.3
16.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Dingemans - Pilsen4 kg Pilsen 36.8 1.7 57.1%
1.10 kg Castle Malting - Chateau Abbey Malt1.1 kg Chateau Abbey Malt 35.8 17 15.7%
800 g Flaked Wheat800 g Flaked Wheat 34 2 11.4%
450 g Candi Syrup - Belgian Candi Syrup - Amber (40L)450 g Belgian Candi Syrup - Amber (40L) 32 40 6.4%
300 g Dingemans - Special B300 g Special B 33.1 125 4.3%
225 g Candi Syrup - Belgian Candi Syrup - Golden (5L)225 g Belgian Candi Syrup - Golden (5L) 32 5 3.2%
130 g Gladfield - Dark Crystal Malt130 g Dark Crystal Malt 35.4 96.45 1.9%
7,005 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum3 g Magnum Hops Pellet 13.4 First Wort at 70 °C 90 min 5.06 13%
5 g Super pride5 g Super pride Hops Pellet 14.5 First Wort 90 min 9.12 21.7%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.8 Boil 30 min 7.15 65.2%
23 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Yeast Nutrient Other Boil 10 min.
2.50 g Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 491 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 252.7 g       Temp: 26 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.75 L Underlet 16.5L @ 63 Strike 62 °C 65 °C 60 min
raise to 72 Temperature 65 °C 72 °C 30 min
Raise to 79 Temperature 72 °C 79 °C 15 min
21 L 25 L at 79 pH 4.4 Sparge 79 °C 79 °C 60 min
Starting Mash Thickness: 2.661 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.8
Mash volume with grains 21
Grain absorption losses -6.3
Remaining sparge water volume 22.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 32.7 L) 33
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 24.3 L) 24
Estimated amount in fermentor 24
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

Pre boil 1.043

SG 1.060 without candi syrup 1.065 with D45 and 1.067 with clear

make 3Lstarter, pitch 2.4L keep .6L

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  • Last Updated: 2025-04-08 07:17 UTC