Scourmont's Trappist Secret (Belgian Dubbel) - Beer Recipe - Brewer's Friend

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Scourmont's Trappist Secret (Belgian Dubbel)

184 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 59% (brew house)
Source: Big East Brewer
Calories: 184 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Wednesday May 30th 2018
1.061
1.006
7.3%
19.5
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 73.5%
0.30 kg Belgian - Caramel Pils0.3 kg Caramel Pils 34 8 4.4%
0.50 kg German - Abbey Malt0.5 kg Abbey Malt 33 17 7.4%
0.50 kg Belgian Candi Sugar - Amber/Brown (60L)0.5 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 7.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.4%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 13.54 66.7%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 5.95 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g cane sugar Other Bottling 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Mash in Temperature -- 58 °C --
Mash 1 step Infusion -- 58 °C 15 min
Mash 2 step Infusion -- 63 °C 30 min
Mash 3 step Infusion -- 72 °C 40 min
9 L Mash out Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.9
Mash volume with grains 23.1
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 17.7 L) 18
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Scourmont's fermentation secret
Hops : bittered with American hops, flavoured with Hallertau

1st fermentation pitched at 20° (68° F) with Abbey Ale Yeast WLP500 or WLP530 : 4 days rises to 28°C maximum (or 26° minimum) (81° to 82° F)
no fitration
2nd fermentation with the same yeast : 3 days
at 0° C (32° F)
Note : you can also double the fermentation steps ;
1st ferment : 4 days at 27°-28° C then 3 days at 0° C
2nd ferment with primary yeast : 4 days at 27°-28° C then 3 days at 0° C

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  • Last Updated: 2018-05-31 07:44 UTC