Churchill's 2X - Beer Recipe - Brewer's Friend

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Churchill's 2X

195 calories 16.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29.6 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Candi Syrup Inc
Calories: 195 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Wednesday February 14th 2018
1.064
1.011
7.1%
25.0
51.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3,900 g Belgian - Pilsner3900 g Pilsner 37 2.77 67.4%
800 g German - Vienna800 g Vienna 37 9.18 13.8%
190 g Belgian - Chocolate190 g Chocolate 30 905.81 3.3%
900 g Candi Syrup - Belgian Candi Syrup - D-90900 g Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 238.67 15.5%
5,790 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Saaz23 g Saaz Hops Pellet 4.5 Boil 60 min 14.97 50%
23 g Styrian Goldings23 g Styrian Goldings Hops Pellet 5 Boil 20 min 10.07 50%
46 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 235 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
28L meskevann, 5L "skyllevann":

CaSO4 (skyllevann): 0,5 gram
CaSO4 (meskevann): 2,8 gram
CaCl2 (skyllevann): 0,5 gram
CaCl2 (meskevann): 2,8 gram
CaCO3 (kun mesk): 5,6 gram
NaHCO3 (kun mesk): 2,8 gram
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.6 L Mash-in Infusion -- 64 °C --
29.6 L Mash-out Temperature -- 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.9 L) 35.4
Mash volume with grains (equipment estimates 37.1 L) 38.6
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 29.6
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Volume into fermentor 20
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

90 minute boil. Chill to 18C. Oxygenate 60 seconds. Ramping primary slowly to 26C over 7 days. Rack to
secondary. At FG crash to 10C for 5 weeks to brighten. Bottle prime with Simplicity Candi Syrup at 8.5g/liter. Hold
bottles at 24C for 2 weeks for initial carbonation. Cellar 6 months.

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  • Last Updated: 2018-02-14 08:31 UTC