Saury dubbel Oct18 AG - Beer Recipe - Brewer's Friend

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Saury dubbel Oct18 AG

215 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday October 23rd 2018
1.065
1.015
6.5%
24.7
15.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Belgian - Pilsner21 lb Pilsner 37 1.6 72.4%
6 lb German - Munich Light6 lb Munich Light 37 6 20.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 3.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 3.4%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.5 Boil 60 min 17.83 66.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.5 Boil 30 min 6.85 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.11 gal (72.44 qt). Suggest reducing initial strike volume to 9.84 gal (39.36 qt) and adding 6.11 gal (24.44 qt) sparge/top-off. 15.95 63.8  
Strike water volume (equipment estimates 16.06 g | 64.2 qt) 15.95 63.8  
Mash volume with grains (equipment estimates 18.22 g | 72.9 qt) 18.11 72.4  
Grain absorption losses -3.38 -13.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 15.95 63.8
Equipment Profile Used: System Default
"Saury dubbel Oct18 AG" Belgian Dubbel beer recipe by ADB. BIAB, ABV 6.5%, IBU 24.69, SRM 15.69, Fermentables: (Pilsner, Munich Light, Belgian Candi Syrup - D-90, Belgian Candi Syrup - D-180) Hops: (East Kent Goldings)
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  • Last Updated: 2018-10-31 21:22 UTC