26B.Belgian Dubbel(24.10.22) - Beer Recipe - Brewer's Friend

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26B.Belgian Dubbel(24.10.22)

196 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Big Blue
Calories: 196 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Sunday October 15th 2017
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg German - Pilsner4.3 kg Pilsner 38 1.6 69.9%
0.50 kg Weyermann - Munich Type I0.5 kg Munich Type I 38 6 8.1%
0.25 kg Gambrinus - Honey Malt0.25 kg Honey Malt 37 25 4.1%
0.25 kg German - CaraMunich III0.25 kg CaraMunich III 34 57 4.1%
0.25 kg German - CaraAroma0.25 kg CaraAroma 34 130 4.1%
0.35 kg Candi Syrup - Belgian Candi Syrup - Amber (40L)0.35 kg Belgian Candi Syrup - Amber (40L) 32 40 5.7%
0.25 kg Cane Sugar0.25 kg Cane Sugar 46 0 4.1%
6.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Yakima Valley Hops - Hallertau (Mittelfruh)35 g Hallertau (Mittelfruh) Hops Pellet 5.7 Boil 60 min 23.5 100%
35 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.65 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
Strike 64 °C 64 °C 60 min
64 °C 78 °C 20 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.3
Mash volume with grains 23.9
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 15.5 L) 11.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 29.7 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 32  
Equipment Profile Used: System Default
 
Notes





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  • Last Updated: 2024-10-22 08:56 UTC