Brunos Hvetedubbel - Beer Recipe - Brewer's Friend

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Brunos Hvetedubbel

207 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 48 liters (ending kettle volume)
Pre Boil Size: 52.8 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Shølbryggeriet
Calories: 207 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Saturday November 25th 2017
1.068
1.011
7.7%
24.9
8.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg Bestmalz - Pilsen Malt6 kg Pilsen Malt 38 3.31 42.3%
6 kg Bestmalz - Wheat Malt6 kg Wheat Malt 37 4.91 42.3%
2 kg Cane Sugar2 kg Cane Sugar - (late boil kettle addition) 46 14.1%
0.20 kg United Kingdom - Peated Malt0.2 kg Peated Malt 38 5.17 1.4%
14.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Bobek40 g Bobek Hops Pellet 6.1 Boil 60 min 13.25 27.6%
35 g Saaz35 g Saaz Hops Pellet 3.5 Boil 5 min 1.33 24.1%
20 g Columbus20 g Columbus Hops Pellet 16 Whirlpool at 100 °C 10 min 6.67 13.8%
50 g Saaz50 g Saaz Hops Pellet 3.5 Whirlpool at 100 °C 10 min 3.65 34.5%
145 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
10 g Super Moss Fining Boil 10 min.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
3 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 597 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Mangrove Jacks Carbonation Drops       Amount: 1 per 0.5l bottle       CO2 Level: 2,35 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48.8 L Temperature -- 63 °C 75 min
Temperature -- 72 °C 15 min
6.85 L Sparge -- 78 °C 10 min
6.85 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.93 L. Suggest reducing initial water volume to 44.17 L and adding 11.53 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 56.85 L. Suggest reducing initial water volume to 37.35 L and adding 11.45 L sparge/top-off. 48.8
Strike water volume at mash thickness of 4 L/kg 48.8
Mash volume with grains 56.9
Grain absorption losses -12.2
Remaining sparge water volume 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.7 L) 52.8
Volume increase from sugar/extract (late additions) 1.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 45.1 L) 48
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 47.7
Total: 65.9  
Equipment Profile Used: System Default
 
Notes

3 vials of yeast in 3l starter.
Split equally in 2 fermentors.

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  • Last Updated: 2019-01-13 17:38 UTC