Dubble trouble - Beer Recipe - Brewer's Friend

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Dubble trouble

194 calories 15.4 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 54% (brew house)
Source: Papazian 246
Calories: 194 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Monday April 22nd 2019
1.064
1.009
7.3%
20.2
26.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.02 kg German - Pilsner3.02 kg Pilsner 38 1.6 55.5%
0.22 kg German - CaraAroma0.22 kg CaraAroma 34 130 4%
0.22 kg German - Melanoidin0.22 kg Melanoidin 37 25 4%
0.22 kg German - CaraMunich III0.22 kg CaraMunich III 34 57 4%
0.16 kg German - Carafa III0.16 kg Carafa III 32 535 2.9%
1.10 kg Honey1.1 kg Honey 42 2 20.2%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 9.2%
5.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Fuggles27 g Fuggles Hops Leaf/Whole 5.4 Boil 60 min 11.15 30%
15 g Mount Hood15 g Mount Hood Hops Leaf/Whole 4.7 Boil 30 min 4.14 16.7%
27 g Saaz27 g Saaz Hops Leaf/Whole 3.7 Boil 20 min 4.63 30%
21 g Tettnanger21 g Tettnanger Hops Leaf/Whole 3.6 Aroma 1 min 0.25 23.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 1 hr.
1.20 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
8.5 L Protein Infusion -- 55.6 °C 30 min
4 L Sacchrification Infusion -- 67.8 °C 40 min
4 L Sparge -- 76.6 °C --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 28 L) 14.8
Mash volume with grains (equipment estimates 28 L) 17.3
Grain absorption losses (steeping) -3.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 25.2 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 19
Going into fermentor 19
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 14.8  
Equipment Profile Used: System Default
 
Notes

24.4 morning. Back down to 21 degrees. Really on a temperature ride. Massive fermentation in the first 24 hours.
23.4 Evening. Heated up to 27 degrees! Put back in tub.
23.4 Rapid fermentation. Down to 21 degrees. Moved out of tub and letting heat up in bathroom.

Brewed 22.4.19
Missed again the expected SG.
Anticipated was 1.072. But I'm only at 1.064 (and that's generous).
Brix 16.2, which would imply a Sg of 1.066, fairly close to my reading.

Protein Rest
Temp Mins Protein
144 strike water
136.1 30
134.2 18 After pitch of strike water and first stir, water at 136. So protein rest needs to cool down a bit.
132.1 8
132.3 Timer Put back on the burner (but not on, residual heat)

Saccrification Rest
Temp Mins
150 40
154 29 11 minutes stirring and heating
154 21 Put on hot burner
152 17
151 10 +10 to ensure conversion
153 6 Continous heating & stirring

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  • Public: Yup, Shared
  • Last Updated: 2019-04-26 14:47 UTC